You may start noticing a pattern in these posts if you’ve been reading long enough – we have some of the friendliest staff in town, and Ben is no exception. To the point, always available for casual conversation, and always one of the first people to greet you when you start a shift. How long have you worked for Corner Kitchen, and what’s your current position? Between Corner Kitchen and
It’s rare that you’ll see Jon running around Corner Kitchen without a smile on his face, cracking jokes even in the middle of a dinner rush. Even through these few questions, that spirit is plain to see. How long have you worked for Corner Kitchen, and what’s your current position? I have worked for Corner Kitchen since early November of 2020, and am now a server, though I started off
We’ve got a quick one for y’all this time. Carlos is a member of our dishwasher crew, and if anyone knows the service industry, they know that the position commands respect. A restaurant can only serve guests as fast as the dishes are returning to the kitchen. Also, we have to celebrate Carlos’s first soufflé (we have soufflés again! huzzah) so here’s the moment in all its glory:
Sarah has been behind some of the cocktail and wine discoveries you may have had if you’ve visited us in the past year, and she’s also such a positive presence in the restaurant. You’d be hard-pressed to catch her without a smile, even in a dinner rush. What is your position in the restaurant, and how did you end up here at Chestnut? I am an Assistant General Manager here.
If you’ve had a soufflé from us in the last little bit, it might have been thanks to the handiwork of our David here, who’s busy whipping them up on the regular. He answered a few questions for us. What is your position in the restaurant, and how did you end up here at Corner Kitchen? I work soufflé and moved here from Wilmington to kind of start over. I’ve
Appetizers & such… Corn and Crab Chowder, Coriander Roasted Potatoes ~ 7 Black Eyed Pea and Collard Green Soup, Crispy Country Ham ~7 Roasted Pear Salad: Arugula, Apple Vinaigrette, Black Pepper Pecans, Parmesan, Pomegranate Syrup $11 Chili Seared Sushi Grade Tuna:* Avocado, Cactus and Citrus Relish, Tortilla Crisps ~ 15 Cognac Spiked Foie Gras ‘Torchon:’ Champagne Poached Cranberries, Grill Toasted Brioche and Dried Apple Crisps ~ 17 Crispy Fried Brussels:
In addition to our standard menu, join us every Thursday evening for a curated 3-course dinner. Each course has been crafted by Executive Chef, Josh Chapman and has been paired with personally curated wine selections. Enjoy the flavors of Italy on a whim with our 3-course Curated Wine Dinners. Each course is equivalent to a half-portion with each wine pairing equal to a half-glass. The 3-courses balance out to equal approximately
Written by Kevin Westmoreland Joe Scully and I walked into the little house at 3 Boston Way a little over fourteen years ago. It was a dream for us to create a place where people liked what we did to the historic building we were taking over, and the food we were serving them. It was also a risk, as anyone that has ever opened a restaurant knows. The odds
Name: Holly Harwood-Edes Position: Server and part time Social Media Strategist How long have you been with CK? 6 years What is your background? In my life, I have done a little bit of everything. Tee-Ball score Keeper, volunteer Quidditch Voach, wilderness survival guide, behavioral management, worked on an organic farm, have been a private soccer coach, sold knives, bartended, coached/corralled a 5 year old basketball team and a 10-12-year-old
Burgers & Beer makes its debut on Tuesday, August 8. It will be offered every Tuesday from here on. Each week we will feature a different “style” of burger. Get em’ while they’re hot and available!