These days, the foodie and restaurant world is abuzz with buzzwords. “Local,” “sustainable,” and “hand-crafted” get tossed around more than a good salad. Well, it is one thing to say it and another thing to live it. That’s why the dynamic couple behind Fork knew it would take a lot of effort to make these words mean something. It all starts with the food, of courseand the framework is Fork’s “Loyal to Local” pledge, meaning they source many of their key ingredients from local Boise and Northwest farmers, ranchers, bakers, distillers, brewers, producers and cheese makers. The result is a menu that is as surprising as it is familiar. They’ve carried this approach to their beverage program and restaurant design as well — 75% of the beer, spirits and wine served at Fork comes from the great Northwest region, and they painstakingly restored and updated one of Boise’s oldest downtown landmarks into a comfortable, relaxed dining room. Local artisans used reclaimed Idaho barn wood or recycled materials to craft elements like the unique tables and glasses. That’s Fork’s story. Pretty simple really…and that’s how it should be.