December 2, 2022

Scratch eats at Hudson’s little Fork & Knife restaurant as fresh as can be

At The Fork & Knife in Hudson, everything is made from scratch in small batches with tender, loving care.

At this micro-kitchen restaurant, in a tiny space tucked away in the charming Evaporator Works retail complex in Hudson, working small is key to quality control for delicious dishes, owner Kim Graham said.

In his 850-square-foot restaurant, Graham prepares small amounts of food several times a week for a small dinner menu Tuesday through Thursday and lunch entrees Tuesday through Saturday.

“It’s just easier to control. We always know everything is super fresh,” Graham said.

She has a regular menu of soups, sandwiches and salads for lunch, then likes to play around with dinner specials three nights a week and Saturday breakfast specials. Its rotation of dinner entrees changes weekly, normally posted to social media on weekday Mondays and with reminders each morning.

Earlier this month my husband Steve and I enjoyed a late morning breakfast as new visitors to The Fork & Knife. We sat at one of the restaurant’s two indoor tables, considering it was too cold outside for our liking that morning to sit on the lovely front terrace, which seats 18 people.

This small restaurant can accommodate nine people inside, between two tables and three counters. Steve and I agreed that we’d love to go back to eat on the patio, which sports lovely chartreuse chairs and flower boxes.

There's more seating on The Fork & Knife's large outdoor patio than inside the tiny Hudson restaurant.

I ordered a healthy and tasty lemon parmesan salad with chicken, which includes arugula, kale, romaine, roasted chickpeas, delicious shaved parmesan and a refreshing lemon vinaigrette ($15 with chicken added). Steve opted for the breakfast special, a hearty burrito with scrambled eggs, shredded pork, potatoes, cheddar jack cheese, scallions, cilantro and a delicious cream to top it off ($12 ).

Lemon Parmesan Salad with Chicken at The Fork & Knife restaurant in Hudson.
A breakfast burrito with scrambled eggs, pulled pork, potatoes, cheddar jack cheese, scallions and cream at The Fork & Knife in Hudson.

I only had to experience two bites of Steve’s breakfast, given the wow factor of that rich, thickened Mexican cream.

When we arrived, we each tried a sample of the restaurant’s mini lime cupcakes, which I was delighted to learn had been made by my old high school friend, restaurant worker Amber Bjerke Kramer . After this delicious tasting, we made sure to order homemade baked goods to go with our entrees – a delicious little lemon meringue pie ($3.50; good things come in little “packets”) for me and a super moist blackberry muffin ($3.25) for Steve.

A freshly baked lemon meringue pie and blackberry muffin at The Fork & Knife in Hudson.

After placing our order, we went next door to the massive Heartwood Coffee Roasters, where Steve got an Americano coffee for $2.25 and I had a hot chai milk tea for $4 to take back to The Fork & Knife.

Graham, who opened the restaurant in 2016, focuses on local ingredients, with as many organic ingredients as possible. She gets her lettuce from Vigeo Gardens at Canal Place in downtown Akron as well as Free Leafy Greens in Hudson.

Eggs for a recent scratch biscuit, gravy and special egg breakfast came from Brunty Farms in Bath. And the chicken in sandwiches and other dishes at Graham’s is all natural and local.

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Graham began sharing the home-cooked dinners she used to feed her family after moving to Hudson in 2002 and joining Hudson’s newcomers, signing up for meal trains for people who had babies or who were hospitalized. The response was so enthusiastic that Graham began emailing close friends about dinners she cooked twice a month from home, which she delivered to those who ordered.

It became too much to keep running away from home, so she found her current food court, starting with three staff and a menu of salads and sandwiches for lunch. Graham, who now has six part-time employees, then added dinners, which she offers Tuesday through Thursday from 4 p.m. to 6 p.m.

She also tries to eat at least one vegetarian meal a week, which a few weeks ago included a black bean and beet burger. Once she posts her dinner specials each week on social media, she starts getting calls on Tuesday mornings for dinner orders for all three nights.

Some of the most popular items on Graham’s seasonal menu are the Chicken Parmesan Burger made with ground chicken with fresh mozzarella, arugula, radicchio and marinara; and her Italian sausage lasagna, whose fresh pasta she rolls by hand. Of course, she makes her own sauce.

Popular sandwiches include the Roasted Chicken Salad Sandwich with Fresh Tarragon and the Grilled Vegetable Sandwich with Seasoned Portobello Mushroom Cap, Herbed Goat Cheese, Seared Zucchini and Roasted Red Pepper Relish on Focaccia.

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Interestingly, Graham makes his bagels from scratch, which takes 14 hours. She offers rosemary, sea salt and everything from bagels, making two dozen on Thursdays to serve on Fridays and Saturdays.

Steve and I couldn’t resist bringing home a homemade rosemary bagel for later. It was the most fragrant and deliciously fresh herb bagel I have ever tasted.

Art and restoration writer Kerry Clawson can be reached at 330-996-3527 or [email protected]


Restaurant: The fork and the knife

Address: 46 Ravenna St., Evaporator Works, Hudson

Hours: 11.m. at 6 p.m. from Tuesday to Thursday, from 9 a.m. to 2 p.m. from Friday to Saturday

Information: 330-653-3765 or

Social media: Facebook @theforkandknifehudson, Instagram theforkknife, Twitter @THEForkKnife