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Cork

4991 S. Alma School Road
Sun Lakes, AZ 85248

480-883-3773 | Website

Chandler | Get Directions

Category: Restaurants | Contemporary, Eclectic, New American

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  • 1 User review

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Cork
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At its heart, Cork is a neighborhood wine bar that just happens to serve inventive, beautifully presented food. Owned by three alumni of Lon’s at the Hermosa – sommelier Robert Morris, his wife Danielle (who’s the pastry chef), and executive chef Brian Peterson – the restaurant features tasting-menu-style small plates served à la carte, and an expansive wine list. Stop by for a glass of wine and a light bite, or stay for an adventurous full meal with tastes of such things as barbecued pork belly, ostrich crudo, and tempura-fried Madagascar prawn. Homey-sounding desserts turn out to be just as intesting as the savory stuff.

  • Cuisine(s): Contemporary, Eclectic, New American

    Hours: Sun 10am-2pm, Sun 4pm-9pm, Tue-Sat 4pm-10pm

    Price: $$$, $$$$

    Payment Types: All Major Credit Cards

  • Attire: Resort Casual

    Features: Patio/Sidewalk Dining, Private Party, Wheelchair Accessible

    Serving: Brunch, Dinner, Lunch

    Alcohol: Beer/Wine

  • Reservations: Accepted

    Parking: Lot Available

Back to TopAwards | View the Best Of Website

  • 2011 | Best Happy Hour, Southeast Valley

    If you happen to be in the East Valley between the hours of 4:30 and 6 on a Tuesday through Friday, consider yourself lucky. Cork's magnificent (and cheap!) happy hour is within reach. If you find it hard to choose among $3 champagne cocktails —... More >

  • 2009 | Best Small Plates

    When restaurant industry veterans Robert and Danielle Morris teamed up with co-owner and executive chef Brian Peterson to open Cork, a stylish restaurant/wine bar in Chandler, they set out to serve food with the whimsy of a tasting menu but the... More >

  • 2008 | Best Banana Cream Pie

    A lot of dishes are award-worthy at Cork, the south Chandler eatery opened by co-owners Robert Morris (sommelier), his wife Danielle Morris (pastry chef), and Brian Peterson (executive chef) earlier this year. But we think the banana cream pie... More >

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Phoenix New Times Reviews and News

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1 User review

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  • phoenixnewtimesbestof

    phoenixnewtimesbestof

    | Wed, May 06, 2009

    A lot of dishes are award-worthy at Cork, the south Chandler eatery opened by co-owners Robert Morris (sommelier), his wife Danielle Morris (pastry chef), and Brian Peterson (executive chef) earlier this year. But we think the banana cream pie says it all. What you might visualize when you order it is nothing like what you actually get. Instead of a simple slice of traditional pie, you get an edible work of art, with the chocolate-painted plate as a canvas. Brûléed banana slices and a roasted baby plantain accompany the "pie," whose tasty round Oreo crust supports a pale cylinder of delicate banana cream. On top, there's an ethereal cloud of brûléed homemade marshmallow. All together, this is one of the most memorable desserts we've had in a long time, and definitely a fitting way to wrap up a dinner that might include creative dishes such as seared foie gras with banana bread, or ostrich crudo with limoncello, heirloom tomato, and tortellini.

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Back to TopMenu
Dinner Menu
Main
$16.00
Mediterranean Mussels
sweet potato nage, shallot, garlic, fennel, pernod, charred bread
$26.00
Pan Seared Foie Gras
crushed potato, duck confit, spinach, caramelized onion, hunters’ sauce
$19.00
Seared Ahi Tuna
chorizo, shrimp, fried rice, cashews, baby bok choy, soy caramel, spicy mustard
$17.00
Truffled Risotto
crispy pancetta, baby shiitakes, braised leeks, preserved lemon, roca parmesan
$18.00
Roasted Scallop
fried oyster b.l.t, confit tomato, watercress, house bacon, saffron aioli
$18.00
Chilled Lobster
hot lomo, bread salad, zucchini, tomato, ricotta salata, marcona almond spinach pesto
$17.00
Ahi Tuna Gravlax
yukon gold potato salad, horseradish aioli, roe, preserved lemon, watercress, herb oil
$18.00
Beef Tartare
foie gras torchon, humboldt fog, sea salt potato crackers, house jams, watermelon radish
$11.00
Mizuna Salad
razz cherry, apricot, toasted hazelnuts, shallot, goat cheese, roasted apple vinaigrette
$12.00
Baby Arugula Salad
citrus, shaved fennel, watercress, golden raisins, brie, champagne fig vinaigrette
$8.00
Organic Green Salad
st. pete’s blue cheese, spiced caramel popcorn, pear, aged balsamic vinaigrette
$28.00
Cioppino
clams, mussels, dungeness crab, lobster, shrimp, crostini, spiced tomato lobster broth
$26.00
Pan Roasted Ocean Trout
sunchoke purée, snap peas, cherry tomato, trout roe, tarragon mushroom vinaigrette
$26.00
Wild Striped Bass
hand-cut pasta, sweet italian sausage, cauliflower, arugula, basil, pine nuts, olive oil
$29.00
Char Grilled Nilgai Antelope
mushroom barley stew, confit carrot, roasted tomato, pearl onion, beef broth
$27.00
Marinated Hanger Steak
veal cheek ravioli, garlic puree, mushrooms florentine, gremolata, braising jus
$27.00
Braised Beef Short Rib
white asparagus, prosciutto, sunny side-up egg, fingerling potato, truffle vinaigrette
$29.00
Organic Lamb Chop
gnocchi, wild mushrooms, kale, preserved lemon, goat cheese, mustard zinfandel sauce
$25.00
Pork Tenderloin
brussels sprouts, apples, bacon, honey roasted peanuts, scallion hash brown, cider gastrique
$26.00
Roasted Duck Breast
crispy duck confit, goat cheese risotto, grilled asparagus, wild mushroom bisque
Desserts
$6.00
Ricotta Cheesecake
housemade ricotta, peppered shortbread, strawberry-meyer lemon marmalade
$6.00
Purely Un-adulterated Crème Brûlèe
traditional vanilla custard, caramelized sugar, fresh berries
$6.00
Flight Of Housemade Sorbets
please consult your server about tonight’s flight
$6.00
Black & White
72% cocoa flourless chocolate cake, white chocolate bavarian, raspberry coulis
$8.00
Malted Milk Chocolate Mousse
crunchy hazelnut royaltine, cocoa sorbet, kahlua hazelnut foam
$8.00
Banana Creme Pie
creamy banana, oreo crust, toasted marshmallow, baby banana brûlèe

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