Restaurant bar
Unclaimed profileFork and Fire
Farmington, CT · $$$
Inebrious
Beverage Program Score
The editorial take
Fork and Fire gives beer the clearest beverage identity in a dining room built around char, smoke and substantial plates. Recent activity documents Foam Brewers' Built To Spill, Dudleytown's Ghost IPA, One Family's Speedo Optional and Counter Weight's Master Scale. That is a more regionally alert rotation than a generic restaurant tap row, and it gives guests useful bitterness, malt and hop intensity against burgers, barbecue flavors and richer entrees. The list changes, so the most revealing order is the freshest Connecticut or New England draft rather than a fixed label. Wine and spirits broaden the table without being equally legible. Guests consistently report wine pours and bourbon, but Fork and Fire does not currently publish producers, vintages, bottle depth or pour prices. That opacity matters: wine can still perform alongside grilled meat, and bourbon belongs naturally after smoke and fat, yet neither category lets a drink-focused guest plan with the confidence the beer evidence allows. The program fits the restaurant, but publishing the live beverage list would turn capable coverage into a more convincing point of view.
- What should I order?
- Ask which Connecticut or New England draft arrived most recently; if the meal moves toward grilled beef, compare it with the current structured red, then finish with a plainly served bourbon only after confirming the available label and price.
- Who will enjoy this place?
- Craft-beer drinkers eating smoke-forward food will get the most from Fork and Fire; wine and whiskey guests who prefer to choose from a printed list may find the program less transparent.
- When should I go?
- Choose dinner or happy hour when the draft rotation and full bar are most useful, and ask about current pours before committing to a category that is not published online.
- What should I expect to spend?
- Current beer, wine and spirits prices are not published on the official menu hub; confirm draft, glass and pour prices at the bar.
- What makes the beverage program distinctive?
- A demonstrably current run of Foam, Dudleytown, One Family and Counter Weight beers gives the beverage program a regional craft spine that directly suits the kitchen's fire-and-smoke premise.
Beverage categories
We only score what a venue sets out to do. Categories a venue doesn't attempt are left unscored rather than penalized.
Beer
A rotating group of contemporary New England breweries gives the tap program regional relevance and a natural role beside the kitchen's charred, rich cooking.
Menu strengths
- — Recent Connecticut and New England brewery rotation
- — Hop-forward options for rich food
- — Draft variability that rewards asking what is freshest
Standout selections
- — Dudleytown Ghost IPA
- — Foam Brewers Built To Spill
- — Counter Weight Master Scale
Pricing: Current draft names are documented through recent activity; official prices are not published
Wine
Wine is a credible meal partner and guest reports support generous pours, but the unpublished producer and vintage roster makes selection unnecessarily dependent on an in-room conversation.
Menu strengths
- — Red-wine utility with grilled meats
- — Full-meal category coverage
- — Reportedly generous glass pours
Standout selections
- — Current structured red by the glass
- — Current bright white for lighter courses
Pricing: Fork and Fire does not disclose its present by-the-glass or bottle charges online
Spirits
Bourbon and full-bar service fit the restaurant's smoke-driven identity, though the lack of a visible backbar or price list prevents the category from demonstrating real depth.
Menu strengths
- — Bourbon as a natural post-meal direction
- — Full-bar availability
- — Straight-pour usefulness with robust cooking
Standout selections
- — Current bourbon pour selected after label and price confirmation
Pricing: The available backbar labels and their individual pour costs require confirmation in the dining room
How it sits with the food
Hoppy beer cuts through burgers and rich sauces, maltier drafts work with roasted or smoked flavors, a structured red is the logical wine partner for grilled meat, and bourbon makes more sense after dinner than beside delicate dishes.
Inebrious does not score kitchens, food or the restaurant overall. We review the beverage program only.
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