aybe it’s the white birchwood branch “curtains” that divide the bar side from the sleek décor of the main dining area, or perhaps it’s the outside bar that seamlessly mirrors nature’s beauty in the Schuylkill River Trail close by. Even without these visual cues, guests at the Fork and Ale gastropub in Douglassville find out quickly that the chef and crew here are very comfortable with natural ingredients and a wide variety of world flavors.

Everything is house-made and free of preservatives, MSG, and the like. Words like all-natural, grass-fed, and free-range all take priority on this carefully crafted menu. Using local vendors is also key, says Gary Fry, who co-owns this delightful restaurant with his wife, Melissa. “Everything’s about supporting local.”

Thoughtful decisions extend to thousands of details, it seems, at Fork and Ale. In addition to one of the best draft beer lists anywhere — with 16 rotating taps — there are even two draft wines “on tap.” (Who does that?) Chardonnay by the glass is locally sourced from Pinnacle Ridge, so chosen because it’s eco- friendly, in a refillable tank, having been aged in 100 percent French oak barrels. It is divinely fresh and just crisp. Says Gary, “We want to refute the stigma of Pennsylvania wines being overly sweet.” Mission accomplished — deliciously.

The hand-crafted cocktails are a study in advanced mixology. One drink to not miss is named, appropriately, the Inside Job. This is a take on the Old-Fashioned, but boy does the Inside Job beat the usual version by a country mile! It’s made with Russels 10-Year Bourbon, Luxardo Maraschino Liqueur, Absinthe and Angostura Bitters and served over a boulder-sized ice cube. An awesome drink, a memorable concoction that boasts its own fan base.

Fried Green Tomatoes, Anyone?

From mussels made with Thai green curry broth to Braised Short-Rib Poutine, Fork and Ale’s “Share- ables and Starters” rock whatever is jazzy and in season, changing with farm-to-table freshness at any time of the year. Since September is such a wonderful time of year for grabbing herbs and veggies from the garden and fruits from the trees, it’s best to prepare the palate for anything and everything the chef is inspired by.

In any month, however, do try a plate of stout- infused, homemade soft pretzels, very light in texture yet definitely substantial. These unique little half- baseballs love being dipped in F&A’s mustard and cheese sauce for a sensual taste of Germany and France combined.

Fried Green Tomatoes are generally offered year-round, thanks to customers who demand them. As a whole, this starter is complex in flavor — bitter plus sweet plus pickle-y and onion-y — with such a luscious buttermilk batter (nicely fried, on the light side). The harissa aioli contains a gentle bite and burn. All these elements combine to set these babies apart from standard Southern green tomatoes. “It’s true. We’re always trying to take comfort food and then put a twist on it,” affirms Gary, smiling.

Decadent Snacks, Starting with Candied Bacon

Bring on the Candied Bacon from the “Snacks” list! Thick-cut, chewy-crispy bacon pieces are embellished with maple-bourbon glaze. So, when you combine the likes of these with horseradish sauce, you’ve got a sweet and sour, smoky-like-a-campfire ecstasy that tastes like Christmas in your mouth. Great fun. Hand-Cut Fries arrive perfectly soft-yet-crunchy in a little black container (it’s Japanese-y to look at, pottery-like, yet plastic) which shows off the herbs and loads of Parmesan grated fresh on top. It smells so enticing and melts the heart of any potato-lover.

Imagine, too, how piquant the roasted Chickpea Hummus is, served with warm naan bread and drizzled with orange and fennel olive oil.

“We’re always trying to take comfort food and then put a twist on it”

Gary Fry, Co-Owner, Fork & Ale

A Real Cheesesteak

Hanger Steak and the chargrilled Fork and Ale Burger are mainstay dishes coveted by beef-loving clientele. That Ribeye Cheesesteak, though, will have you shak- ing your head back and forth in an “Um-um, this is so good” motion. Certainly, the difference between this gourmet sandwich and your average cheesesteak must lie in ingredients — the well-prepared, juicy ribeye as well as the melted, aged provolone, not to mention those wild mushrooms and sautéed onions. The pretzel-roll flavor, texture and toasty look to the bread rounds out this hearty feature.

Chicken Pot Pie is also a draw. Encased in flaky puff pastry and Veloute sauce, it’s not at all your Berks-style, noodle-type dish, but rather a baked masterpiece that displays the happy marriage of tender chicken and seasonal, aromatic vegetables.

Love seafood? From sea scallops to salmon, expect interesting presentations. On a recent evening, just-wilted rainbow chard from Broad Wing Farm in Morgantown added bright color and a zesty burst of vitamins and minerals to the meal.

Dinner is what Taco and Tequila Tuesdays are: “very busy,” says the waitstaff, with many guests choosing to have fun outdoors in the late summer light.