THE FOOD Though we planned to order off the menu and had spent some time making choices, Joe the chef/owner stopped by and asked if we’d allow him to bring out a selection of dishes. Instinctively believing that to be the better choice, we obliged. What followed was a visual and taste orgy of expertly prepared and inventively presented foods.
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shrimp cocktail (4 intertwined large perfectly cooked shrimp on a bed of raw cucumber slices flanked by dollops of house made cocktail sauce) shucked oysters grilled and seasoned bone marrow (long cut, mushroom gremolata, oyster mushrooms, toast)
seared sea scallops (beet risotto, sweet carrot sauce, curried root vegetable) medium rare rib-eye steak (carrots, green beans, potatoe wedges)
T H E S TA F F Throughout our visit I was struck by how attentive and professional the entire restaurant staff were. Never overly close, someone was always a quick glance away. It seemed we had to barely make eye contact and someone was at our side asking how they could be of service.
An Interview with Giuseppe (Joe) Grisafi, Chef/Owner of Corked Wine Bar & Steak House THE QUESTIONS
by: Joseph Kinslow
JDK As you know I recently dined at Corked and was struck by so many positive experiences, several before I even opened the door from the street. Your place is jaw-droppingly gorgeous. I’d immediately assumed you’d worked with an experienced interior designer and architect, but I understand that’s not so. Tell our viewers what role you played in the restaurants exterior and interior design choices. Who’s responsible for the stunning look and feel of the restaurant and bar? GIUSEPPE I spent every day here during construction. I was the designer, general contractor & now I’m the chef/owner. I had the vision no one else could see. I knew what I was trying to go for and pieced it together over a course of a year. Morning, day & night I would sit in the space by myself thinking “how is this place going to look?”… “Will everything match & flow right?”
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