From Our Editors
If Cork's name doesn't give you enough indication of its focus on wine, just walk inside. There, you'll see the wine wall, a 25-foot-long, climate-controlled "cellar" that spans from the floor to the ceiling in full view of the dining room. The bottles that line this wall are nothing to scoff at: Wine Spectator has given the selection its Award of Excellence for the last four years. The wine list's excess of 400 options represents just a piece of Cork’s carefully curated cuisine, however. Sommelier Robert Morris and his pastry chef wife, Danielle, join forces with executive chef Brian Peterson to create ever-rotating menus for dinner, happy hour, and dessert. Though dishes typically change with the seasons, they always represent new American cuisine with a hint of European influence. Peterson makes sure to select the freshest and most flavorful ingredients to create these dishes, rejecting any produce that comes from a can or shows its age by speaking in Shakespearean English. Cork also serves up a once-a-month, four-course themed dinner, as well as a Sunday brunch on Easter and Mother’s Day.