THE DISH: Fork Story


Fork Story serves (from bottom, clockwise) a cod fillet salad, 911 chili pasta with chicken and shrimp, seafood chili pastas and the spicy nu.run.gji seafood soup.


Staff Photos: Meghan Kotowski The inside of this eatery was designed to feel comfortable, so guests feel at home.


• Bul-go-gi BBQ pizza — Thinly sliced Korean barbecue marinated ribeye served over melted cheese and a homemade sauce, $5

• Mushroom risotto — Shiitake and baby portabella mushrooms slowly cooked with rice, $6

• Head on shrimp chili spaghetti — Whole shrimp (with the heads on) sauteed with a mix of tomatoes and a hot chili oil and lemon zest. Served over spaghetti, $12

• Herb battered eggplant — Lightly breaded and fried eggplants topped with melted mozzarella cheese and marinara sauce. Served over pasta, $12


Fork Story

Fork Story

2550 Pleasant Hill Road, Suite 103, Duluth


Owner: Soon Yung Lee

Location: Fork Story is located in the same complex as Super H Mart on Pleasant Hill Road.

Hours: 11 a.m. to 3 p.m., 5 to 10 p.m. Mondays, Tuesdays, Thursdays, 11 a.m. to 3 p.m., 5 p.m. to midnight Fridays and Saturdays, 11 a.m. to 10 p.m. Sundays, closed Wednesdays

Atmosphere: Since Fork Story is located in a predominately Asian area of Duluth, most people would think the inside of the restaurant would be filled with yellows, reds and whites — but it’s not.

The walls are green and tan with paintings and colorful decor, plus there is a exposed brick wall. The floors are dark brown, which accents the counter tops at the front counter.

There are several tables scattered about the space with fresh flowers and silverware rolled in black and white linen. When you first walk in the door, there is one large one in the front room with many candles — and looks like it could be the dining room table in a house for a family of eight.

Behind the main counter are several coffee machines for Fork Story’s list speciality coffees, like espresso con panna, cappuccino, vanilla latte and caramel macchiato.

Menu: Fork Story serves a fusion between Italian and Korean food. It starts as an Italian base (pastas, risottos, potatoes and pizza doughs) and topped, seasoned and prepared with a Korean flare.

On the front of the menu, the restaurant explains it found inspiration from the word “attraversiamo,” or “let’s cross over,” as in integrating different cultures and cuisines under one roof.

Some folks may be a little leary of trying this untraditional twist in food, so there are also familiar dishes available for purchase. Fork Story offers Hawaiian pizza, a house salad, chicken alfredo fettuccine, carbonara and chicken Parmesan served over pasta.

For those who would like to venture outside of the box, there are plates of chicken teriyaki, hot chili octopus over potatoes, kimchi cheese doria risotto and kabocha (Asian winter squash) cream pasta.

If you just want to sit down for coffee and a sweet snack, the Duluth eatery offers several desserts. Some of those include coconut chocolate covered ice cream, creme brulee, tiramisu and sweet potato mousse.

Things you might not know: Fork Story plans to serve beer, wine and Korean rice wine (makkoli) in the near future.