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Style Magazine

Fourk Kitchen

1177 Riley Street, Folsom, 916-510-1235,, @fourkfolsom

Culinary traditions, like much of our world, are in a constant flux of evolution.  A kaleidoscope of culture, flavors, and customs dance their way into our hearts and mouths with a pleasant smile inspired by good friends and scrumptious flavors.  Fourk takes this evolution to heart and has given Folsom a new tradition to look forward to.

Based on the number four (four prongs to a fork, four courses in their servings, four staff amongst their ranks), perhaps it was serendipity or just a happy coincidence that I visited the newly opened Folsom location on their fourth week open.

Chicken Tortellini Soup; Photos by Taylor Gillespie © and wholly owned by Style Media Group


The ambience is, simply put, unique—the décor clean; the walls humbly decorated with a curated selection of forks doing unlikely fork things—a classic film noir feel with a pristine, well-stocked wine bar to boot.

I was greeted with a welcome taste of sparkling red wine before being introduced to the staff and hearing about the four-course menu, which changes monthly.

Inspired by making fine dining accessible and transforming the experience into “fun dining,” Fourk offers an interactive meal intended to be a once-a-month occasion for a journey through the executive chefs’ palates (there will soon be, you guessed it, four locations).

Mixed Green Salad; Photos by Taylor Gillespie © and wholly owned by Style Media Group


Not fully understanding the meal arrangement, my companion and I ordered a charcuterie board to begin. Word from the not-so-wise: Only get the appetizer if you have an appetite for four (see what I did there?).

The first course was a mixed green salad with pickled fennel, walnuts, goat cheese, and strawberries topped with champagne vinaigrette. For those who opted for the additional wine pairing, a rosé from Daou Vineyards or pinot gris from Etude accompanied, depending on which pairing was chosen.

The second course, a chicken tortellini soup with basil and shaved parmesan in a creamy tomato broth, paired with Tolosa chardonnay or Chimney Rock chardonnay.

Beef Wellington


The third course was the star of the show: a deconstructed beef Wellington with a cabernet demi-glace gremolata paired with either The Critic cabernet sauvignon or Beringer cabernet.

Lastly, they offered dessert: strawberry shortcake on a house-made biscuit topped with a zinfandel macerated strawberry topping, Chantilly cream, and a choice of sparkling wine to wash it down.

Between each course, the entire team came out to speak individually to those present, sharing a bit about the philosophy, history, and personality of the restaurant and its vision for food.

Strawberry Shortcake; Photos by Taylor Gillespie © and wholly owned by Style Media Group


The “fourmat” of the dining experience at Fourk is far from ordinary, and although there were some minor hiccups—the Wellington was slightly overcooked for one of us and the dessert somewhat salty from the biscuit—they were vastly outshined by the fun personalities and unusually intimate experience with each of the staff, resulting in a refreshingly memorable meal. 

Hours: 5:30-8:30 p.m. (Wednesday-Saturday)
DRINKS: Beer & wine
TAB: $$
HEADS-UP: Reservations required; limited seating at a set time; cooking classes coming soon; private events available; most dietary restrictions can be accommodated; menu changes monthly

Fourk Kitchen; Photos by Taylor Gillespie © and wholly owned by Style Media Group


by Ryan Martinez

Photos by Taylor Gillespie © and wholly owned by Style Media Group—please don’t steal our copyrighted photos. For more information about our editorial photos, please click here to contact us

This month's menu features the following: arugula salad with watermelon, prosciutto, and herbed feta; chicken pozole verde; Angus beef burger on a pretzel bun with havarti, prosciutto, portobello mushrooms, bacon jam, and caramelized onions; sous vide berry cheesecake.