Description
A few years ago, Cora's was still a crusty, hash-brown-intensive beach café. Bruce Marder, owner of the pricey Italian restaurant Capo next door, transformed the place into a lunch counter out of a GQ shoot: a patio shaded with crimson bougainvillea, a burbling Tuscan fountain, the distant crashing of the surf - sometimes you want a chef's salad, and sometimes you want an insalata caprese made with farmers-market tomatoes and oozingly creamy burrata cheese; sometimes you need ham 'n' eggs the morning after, and sometimes delicate petals of San Daniele prosciutto. Cora's hamburgers are magnificent, drippy things made of coarsely chopped, beyond-prime Wagyu cow, and for dessert, there is occasionally an intense homemade burnt-caramel ice cream bitter enough to make a 10-year-old child weep.
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