In just three months since opening in Decatur, Fork & Vine Social has quickly developed a loyal following for its thoughtfully curated fusion menu and elevated dining experience.
Co-owned by Bombay-born chefs Wendell Fernandes and Rollick Paul, along with Meha Parikh and Odina Paul, the restaurant blends global culinary techniques with subtle Indian influences through inventive small plates and carefully layered flavors.
Among the standout dishes are jackfruit carnitas tacos, roasted beetroot hummus, Brussels sprouts bhel topped with yogurt, date-tamarind chutney, and pomegranates, jalapeño potato croquettes, burrata salad, and Golden Peach Bread featuring peach slices layered over cheesy bread with fresh mint. A signature tiramisu, presented with theatrical flair, has also become a customer favorite. Vegetarian offerings are extensive, while the non-vegetarian selections have drawn an equally enthusiastic response from diners.
Fernandes brings a deep culinary legacy to the venture. His father served as a master chef aboard the renowned Piano Cruise Ship, shaping his early exposure to professional kitchens and hospitality. The ownership team also operates a Johnny’s Pizza location in West Midtown, but Fork & Vine Social represents their first independent restaurant brand, built around hands-on ownership, consistency, and neighborhood connection. The owners are regularly present on the restaurant floor, reinforcing service and quality standards.
The interiors reflect the restaurant’s balance of comfort and sophistication, featuring warm wood tables, leather seating, vine-draped pendant cane lighting, black-and-white reel screen projections, and an open kitchen that draws diners into the culinary process. The atmosphere shifts seamlessly from relaxed brunch service to a more layered and energetic dinner experience.
Parikh, a Savannah College of Art and Design graduate in luxury fashion marketing, previously worked with Williams Sonoma in San Francisco and currently works with Modern Luxury Magazine, helping shape the restaurant’s branding and aesthetic direction. Fernandes’ culinary résumé includes head chef roles at Blue India, along with previous stints at Atlanta restaurants Tabla and Amara.
Together with Paul, the team rotates the menu quarterly while introducing weekend specials that highlight seasonal creativity. Recent offerings have included lamb shank served with parathas and scallops paired with asparagus risotto.
The restaurant seats approximately 70 guests, including veranda seating. While expansion plans remain under evaluation until after winter, the owners continue to refine the dining and beverage program. The restaurant currently offers more than 20 wines by the glass in multiple pour sizes, experiential smoked cocktails, and plans for curated wine tastings with complimentary bites, collaborations with European sommeliers, and small-group Monday tasting experiences.
Grounded yet ambitious, Fork & Vine Social is emerging as a confident new addition to Decatur’s evolving dining scene, combining neighborhood warmth with elevated culinary experimentation.
-By Viren Mayani