The Good Fork is known for their Middle Eastern influences and brunch. 

The restaurant moved from an original Bloor West space to this spot in 2019. The change came with a stripped down brunch menu, but a refocused investment in a dinner and cocktail program. 

This location is also much more modern and spacious than the previous one, complete with plush banquettes, soft lighting, a central 10-seat communal table and a jewel-tone colour scheme. 

Famous blueberry pancakes ($18.50) can be obtained during brunch service, which starts at 9 a.m. every day.

Ultra fluffy and cakey, they're topped with a crater of airy orange blossom ricotta, which cradles sweet wild blueberries and a crumbly cinnamon amaranth topper. Finish them off with divinely-caramelly Brian's Hockley Valley pure maple syrup. 

Huevos rancheritos ($16) are also popular here, three Matilda corn tostadas sandwiching pico de gallo and topped with heaps of guac, a roasted poblano sour cream, two sunny eggs and cilantro. 

Purple Reign ($12) is an inventive, light brunch drink of butterfly pea Empress Gin, lemon, rosewater and mint topped off with soda.

After a break, dinner service starts at 5:30 p.m. most days, with shareable items like manti ($14), literally described on the menu as "painstakingly small lamb dumplings."

In an order of about seventeen, assembled by hand, several plates of these can take hours to create. Served on top of thick, cooling yogurt, they're drizzled with the same spiced butter they're cooked in. A loving representation of a tangy, comforting Turkish classic.

Octopus ($12) is one of a selection of skewers, plated over a pool of tomato vinaigrette. Its acidity complements the smoky char and bold octopus flavour of the skewer nicely. Other options include shishito ($8) and halloumi ($9).

Eggplant ($12) is a veggie option from a "small but big" section of the menu, stuffed with its own insides and plated with a warm crispy cous cous cake and powerful sumac onions. 

Look to a glossary at the bottom of the menu for a definition of rich haydari sauce: yogurt, garlic, dill, mint and lemon. 

Clams ($18) are also part of this section, and feel like a classic from a pub or seafood restaurant. The Good Fork twist comes in the form of tomato turmeric broth, fermented chili and pea shoots. 

Grilled crusty bread from Brazil bakery down the street is a lovely smoky accompaniment, I just wish there was more of it.

Kunefe ($10) is made traditionally out of shredded phyllo, rose syrup and pistachio, save subbing in fior de latte for more typical cheeses.

At dinner, opt for a low ABV Late October cobbler ($14) of sherry, cachaca, house grenadine, campari, bitters and lemon, garnished with mint and pomegranate.

The Good Fork is owned by Kurds from Turkey Ali and Tolga Yacin.