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Sam Henzy

@henzy____

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2004

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AKA Muscles Marinara

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Old Friend is a contemporary live-fire grill coming to Wayne this fall.

Who knew two busboys from Al E. Gators (circa 1987) would one day open a restaurant together down the street. We’re excited to see what you think! taken in Wayne, Pennsylvania by @henzy____

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13 days ago

Vinyl day is back in our outdoor lounge at the cafe with @courtneeowens & @duiji_is_enough leading the way on August 29th ! We will be launching our food program with @henzy____ and making some the best coffee drinks in town . Come vibe , eat, and elevate from 1-6pm by @henzy____

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2 months ago

Veal sweetbreads are one of the kitchen’s most classic delicacies.

Think of them as the fine dining equivalent of a chicken nugget. Crisp on the outside, exceptionally tender within, with a rich, buttery flavor that has earned them a place on restaurant menus for generations.

Ours is finished with charred Tropea onion, market peppers, and a fennel pollen gastrique, it’s a dish that balances depth, brightness, and late summer flavors. taken in Fork by @henzy____

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2 months ago

Triangoli in sweet corn brodo, finished with anise hyssop and parmesan. Peak-season corn, simmered down to its essence. Available for dinner. @henzy____ by @henzy____

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3 months ago

From the pass to your table.

Chef @henzy____ putting the finishing touches on one of the rotating bites you could experience during Tour de Fork, our seasonal prix fixe featuring your choice of starter, pasta, entrée, and dessert, with a few surprises from the kitchen along the way.

Reserve your table through the link in our bio. taken in Fork by @henzy____

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3 months ago

Black Bass Crudo has arrived for summer. Cured citrus, puffed wheat berries, cucumber, citrus marigold, with a buttermilk-rhubarb vinaigrette.

Every ingredient has a story we're proud to tell:

Black bass from @samuelsseafood
Marigold from @lancasterfarmfresh
Rhubarb from @greenmeadowfarmpa

Thoughtful sourcing is at the heart of how we cook, and why each dish feels so connected to the season it comes from. Available for dinner. taken in Fork by @henzy____

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4 months ago

The final weeks of morel season have arrived. Before this dish leaves the menu, join us for Spaghetti alla chitarra with morel mushrooms, spring garlic, and crème fraîche.

Prized for their earthy depth and delicate texture, morels appear for only a brief window each spring before disappearing until next season. taken in Fork by @henzy____

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4 months ago

Our fagottini, caramelized carrots blended with ricotta, meet with braised rabbit, and green garlic. 🥕

Despite the stereotype, rabbits aren’t exactly known for eating carrots. Still, the association has endured long enough to inspire this dish.

Hearty enough to satisfy, light enough for the warmer days ahead. Available for dinner. taken in Fork by @henzy____

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4 months ago

A season’s worth of relationships with the farmers, artisans, and purveyors. Our spring menu, complete. Large plates, offered each evening.

Coal-roasted carrot, poppyseed, turnip tops, carrot chimichurri.

Green circle half chicken, asparagus velouté, spring onion, soubise, pickled spruce tips.

Olive oil spring lamb, green garbanzo falafel, tahini yogurt, fava bean, harissa jus.

Poached halibut, caramelized artichoke, sea succulents, lemon verbena fumet.

Seared NJ scallops, spring shelling beans, pine nut, smoked crème fraîche. taken in Fork by @henzy____

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5 months ago

You’ve seen our Pennsylvania lamb dish, now meet the other side.

Trottole pasta with lamb sausage ragù, green garlic, and pecorino, inspired by our whole animal program and the seasonality of spring.

By turning lamb trim into sausage for our ragù, we’re able to use more of the animal while creating something deeply rich and comforting for our pasta program. taken in Fork by @henzy____

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5 months ago

Our olive oil poached halibut with caramelized artichoke, sea succulents, and lemon verbena fumet is inspired by Chef Sam’s time in the San Francisco Bay Area.

Each component is a small homage to his West Coast mentors and experiences along the way.

Available for dinner. taken in Fork by @henzy____

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5 months ago

If you know Chef @henzy____, you know raw seafood is his passion. This fluke carpaccio is his perfect introduction to spring, drawn from the green, unripe elements of nature.

Lightly cured fluke is pressed and served over English pea purée from Local Bound, finished with green almonds, pickled green strawberries, fermented kohlrabi, and magnolia blossoms sourced from Food Hedge, a Philadelphia-based farmer and forager providing chefs with rare locally grown ingredients, alongside a Calabrian chile and caper vinaigrette. taken in Fork by @henzy____

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6 months ago