While Fork & Wrench‘s chef Cyrus Keefer heads to New York to cook dinner at the prestigious James Beard House on February 24, chef Chad Gauss of The Food Market will take over the Canton restaurant in Keefer’s absence.
For that Monday only, Fork & Wrench will be transformed into a Mexican cantina with an a la carte menu
to match. Diners can choose dishes like smoked-trout taquitos and
corn-chip soup to start, shrimp a la plancha and rib-eye veija for main
courses, and caramel flan and fried ice cream for dessert.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok
