100 Very Best Restaurants 2014: Cork

There's a lot to love about Cork chef Robert Weland's caviar-topped seared scallops. Photograph by Erik Uecke.
There's a lot to love about Cork chef Robert Weland's caviar-topped seared scallops. Photograph by Erik Uecke.

At some wine bars, the food is an afterthought—snacks meant more for padding the stomach during those wine flights than for really digging into. Diane Gross and Khalid Pitts’s snug, brick-walled restaurant is different, taking its food as seriously as it does the carefully thought-out list of Old World bottles. There have been a few chef changes over the last couple of years—former Poste toque Robert Weland left in 2013, and the kitchen has since been taken over by Kristin Hutter—but the core of the menu will be familiar to anyone who has cozied into a table here. There’s still the terrific grilled-cheese-gone-Italian, with airy brioche, fontina, prosciutto, and a runny egg. Chicken-liver mousse, which is so popular it’s also sold at nearby Cork Market, continues to pair beautifully with mahogany shallot marmalade. That’s not to say Hutter hasn’t put her stamp on things. Among our favorite new additions: a panzanella salad with burrata.

Open: Tuesday through Saturday for dinner, Sunday for brunch and dinner.

Don’t Miss: Avocado on grilled bread; buttermilk biscuits with ham; fried calamari and shrimp; grilled hanger steak with salsa verde; grilled mackerel with capers and lemon; goat-cheese cake.

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