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High Street on Market

Freshly made artisanal breads and season ingredients from the team behind Fork

High Street on Market

The house-baked breads of High Street on Market. Credit: J. Varney


Since opening in the fall of 2013, High Street on Market by the team from Fork has garnered praise for serving high-quality fare and innovative baked goods.

Formerly known as Fork Etc., owners Ellen Yin and Roberto Sella and Chef Eli Kulp created High Street to showcase the freshest ingredients and unexpected flavors.

High Street has been given a strong three-bells by Inquirer food critic Craig LaBan and was named the Second Best New Restaurant in 2014 by Bon Appétit Magazine, largely in part to their artisan breads, baked in-house daily by Head Baker Alex Bois.

Located in Old City, High Street offers dine-in or take-out for breakfast, lunch and dinner. Be sure to arrive early if you want to take home a loaf of house-made bread including roasted potato, buckwheat cherry or Anadama Miche, made with whole west flour from Castle Valley Mill in Doylestown.

During the day, menu items include breakfast sandwiches on house-baked Kaiser, fresh bagels, house-made yogurt with seasonal fruit and artisanal sandwiches, salads and pastas made from scratch daily.

For dinner, grab a seat at one of the rustic tables at High Street and enjoy a communal dining experience with handmade pastas, small plates, craft beers and progressive cocktails.

For more information and to make reservations, click the button below.

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