After years of perfecting his custard recipe at the helm of Sheridan's Lattés & Frozen Custard, Jim Sheridan set out to open a restaurant that would combine his time-tested confections with hearty meals made from natural ingredients. Today, the kitchen at Unforked is filled with vegetables, meats, breads, and other items plucked from family farms, artisan producers, and other local sources. Kitchen staffers slide burgers into gluten-free or toasted egg buns, prepare carnitas and avocado tacos with chimichurri or bacon glaze, and toss ribbons of kale for crunchy salads. For dessert, Sheridan's classic custard teams up with eclectic toppings and flavors, incorporating ricotta and nuts as cups overflow with shakes and sundaes. Meals follow visitors home from carryout and drive-thru counters or settle down on tables in the sunlit dining room, where staff members toss baskets of oranges into an elaborate squeezing machine. Unforked also caters special events and locally sourced grub fights.