General Info

The Cook and The Cork is a chef-driven local restaurant. Every item on the menu, from breads and sauces to gelato, are house-made with love! Salmon and bacon are cured and smoked in-house, steaks are dry-aged in-house as well. The spare ribs are the signature dish, prepared sous-vide for melt-off-the bone tenderness. A large selection of "small plates" (appetizers) are great for sharing. A daily special board enhances the menu selections. 30 Different wines are offered by the glass with a vast bottle list as well. A selection of craft brews are available on draught and by the bottle. Chef Keith Blauschild is a graduate of the Culinary Institute of America, where he serves on the Alumni Council. He is a CEC with the American Culinary Federation, and an ACE evaluator for the ACF. The kitchen serves as the commissary for his catering business, Parkland Chef Catering, which has been operating for 8 years. Dena Lowell, Keith's wife, runs the front of the house's casual, hip atmosphere with warm hospitality.The Cook and The Cork is a chef-driven local restaurant. Every item on the menu, from breads and sauces to gelato, are house-made with love! Salmon and bacon are cured and smoked in-house, steaks are dry-aged in-house as well. The spare ribs are the signature dish, prepared sous-vide for melt-off-the bone tenderness. A large selection of "small plates" (appetizers) are great for sharing. A daily special board enhances the menu selections. 30 Different wines are offered by the glass with a vast bottle list as well. A selection of craft brews are available on draught and by the bottle. Chef Keith Blauschild is a graduate of the Culinary Institute of America, where he serves on the Alumni Council. He is a CEC with the American Culinary Federation, and an ACE evaluator for the ACF. The kitchen serves as the commissary for his catering business, Parkland Chef Catering, which has been operating for 8 years. Dena Lowell, Keith's wife, runs the front of the house's casual, hip atmosphere with warm hospitality.