Anyone visited Cork Restaurant in Chandler, AZ?
It's on my list. The prices make it toward the bottom of my list though. I have neighbors who love it and go weekly for happy hour or dinner, and they are pretty demanding when it comes to service but have never mentioned anything negative. I'm interested to hear what others think, and I'll post when I actually visit.
Jess Harter seemed to like it:
My husband I went a few weeks ago & we were happy with the service & the food. The portions are small, but they are meant to be like tapas plates. I actually liked that a lot because it meant we could try more things. We shared 2 appetizers, a soup, & 3 entrees (which they put on a single platter between us so we could share), and a dessert & we were stuffed! It ended up not being any more expensive than if we had gone to a nicer restaurant & ordered 2 appetizers, 2 entrees, & 2 desserts. The food was really delicious & we are looking forward to going back.
The restaurant was not very busy when we went (but we went early- around 5pm), but the bar area was packed. I think they have some great happy hour deals if you eat in the bar area.
My wife and I went to Cork a few weeks ago and would certainly go back.
They have a lunch menu with apps and entrees that runs until 3pm, then an in-between menu from 3-5, followed by the tapas-only dinner menu at 5pm. We arrived around 4pm and they gave us both the in-between and dinner menus.
We ended up sharing 4 or 5 tapas plates and the cheese plate, started with glasses of Gruet bubbly, then had a bottle of Brouilly and the tab ran around $160 w/tip. The service pace was leisurely, as we requested. The staff was well informed about the food but no one there really understood the wine list. Speaking of, there were numerous mistakes in the wine list and that kind of sloppiness for a restaurant that wants to come across as sophisticated bugs me. This list had the Brouilly listed under "Rhone" and countless words spelled incorrectly.
I see that the menu online is significantly different than when we were there.
Most of the dishes that we tried were adventurous and tasty. Some worked better than others.
The foie gras was cooked perfectly and the caramel sauce was a subtle addition, not the overly sticky goo served at House of Tricks. This was our favorite course.
The duck breast was cooked and flavored wonderfully as well but the BBQ duck confit on the side just tasted of the barbeque sauce and didnt allow the confit to show through.
The heirloom tomato salad was bright and fresh.
We had a pork belly that was done quite well.
The quail was yummy too. It was seasoned with bourbon, which gave it a really nice smoky flavor.
We'll go back.
We had lunch there and it was fantastic! Great tasting meal. I was actually at another restaurant last week and they recommended half price Tuesdays. I was buzzed and we can't remember if its just wine or other stuff - gonna try tomorrow!
Also heard about a $75 tasting with Spanish wines and foods, I'll do a full review after Tuesday and that one (love Spanish wine and gooooood Spanish cheeeese!!!).
can you believe i ventured that far into chandler? lol
i loved this spot. there were a few dishes i thought needed a tweak or two, but in general, i thought the service was great, the food was delicious, and the half off bottle of wine, which was already well priced, was the icing on the cake.
i'd happily go again, as long as someone else navigated, i don't think i could find my way back that far into chandler on my own ;)
We re-visited Cork last night and had a wonderful meal, splitting 4 plates for the 2 of us, plus one dessert.
Started with some bubbly btg:
2005 Saint-Hilaire Blanquette de Limoux Brut (Languedoc) Soft, delicate, refined brut. Lightly floral with good apple/pear fruit. Nice acidity.
N.V. Poema Cava Brut (Penedès) Very aggressive, round bead. Refreshingly bright but a bit too tart and abrupt
Foie gras w/waygu beef short rib, boursin potato croquette, 100yr old balsamico: A sizeable 2-2.5" piece of nicely seared foie on a tender, flavorful short rib. The croquette was wonderfully crisp on the outside. It's all about the foie though and this is the best I've had since I've been in the Valley (nope, haven't been to Noca yet!)
Lolla rosso salad w/bucheron, candied kumquat, dried apricot and strawberries, and meyer lemon-thyme vinaigrette: Nicely balanced with the sweet/bitter greens, candied/dried fruit, and tart herbal vinaigrette. Too many raw shallots but overall very good
Then a bottle of wine for the next two courses
2006 Domaine Serene Pinot Noir Yamhill Cuvée (Willamette Valley) Nicely restrained pinot. There is earth, minerality, red cherry with a soft, inviting nose of fruit and earth. The fruitiness grows over time but doesn’t ever become confected or overly fruity. Not all that complex but certainly enjoyable.
Duck breast and confit w/goat cheese gougeres, broccolini, foie demi: Tender duck breast slices with crispy skin and melt in your mouth layer of fat. Confit on the gougeres was flavorful as well.
Dijon crusted strip loin (cool) w/soppresatta, almond pesto, shaved truffle, 25yr balsamico. Served cool and is typically a starter but we picked it to end for something refreshing. Delicious really. Very good salami and the pesto was green and herbal with no garlicky heat.
Coffee panna cotta w/mini-beignets. An hommage to Cafe du Monde. Soft creamy coffee flavors with little coffee bean shaped chocolate molds on top. I was expecting to crunch into a bean and got a nice surprise with the chocolate. The beignets were a tad underdone but tasty.
100 Years of N.V. Taylor Fladgate Porto Tawny (Douro) – Very educational flight. The obvious breakpoint to me in the complexity curve was at 30yr. In checking retail prices after the fact, I didn't find a monumental leap in quality from 20 yr to 30 yr to justify 3x increase in pricing.
10 Year Old: Mixture of raisiny and very ripe fruit, a bit thin and hot but acceptable for a young tawny.
20 Year Old: So much more richness and balance in this port compared to 10yr old. The flavors really linger, some caramel notes, and the heat is tamed. Worth buying for the price
30 Year Old: More unctuous than 20 yr old with an added complexity of walnut skins and macerated cherries. This is more complex than 20 but I’m not sure I like it more. Not worth $100+ retail for my tastes.
40 Year Old: Not at all that different from the 30 yr. Ya, it is subtly smoother with less perceived heat but I don’t sense more complexity. So not worth the price for me.