Cork & Craft
Edibles Feb 25, 2015
I can’t say that prior to this week I’ve ever eaten in Rancho Bernardo before but I know exactly where I’m going to eat the next time I’m there.
On a chilly Thursday night we booked the chef’s table at the Cork & Craft – I always try to book the Chef’s table when there’s one available!- and immediately I knew I was in for a good meal. The chefs are well organized and look like they’re enjoying their work which is something I look for everywhere I eat. I want the person making my food to be as excited to make it as I am to eat it.
After a nice introduction to Phil, the executive chef, & Tony, his sous chef, we were given a little amusé:
Sesame crisp filled with a creamy lemon purée topped with smoked gravlax & chives.
It was the perfect little starting bite to get my tastebuds jumping.
Next came a long yummy stream of starters:
Carlsbad Mussels with oven dried tomato, chorizo, confit garlic, & tarragon
Foie gras pate on preserved lemon gastrique, roasted quince purée with puffed wild rice & furikake, nuzzled in a mushroom miso dashi foam.
Salt’n’pepper chicken wings with garlic, red chilies, & chopped scallions.
Braised pork belly with apple sauerkraut, shaved radish, & pickled mustard seeds.
Tater tot poutine with short rib gravy, cheese curds, chives, & a 145• sous vide egg.
Sweet potato agnolotti in brown butter with prosciutto, basil pistou, & parmesan.
Fried brussel sprouts with pancetta & pickled shallots in a apple cider vinaigrette.
Citrus cured salmon in a citrus purée with preserved lemons, pinenut powder, & ikura.
Garlic noodles with oyster mushrooms, scallions, & parmesan.
And of course a good old fashioned charcuterie board with fromage.
Now I know you’re probably thinking we ordered the whole menu & I’m not going to lie we practically did. We were a hungry crew & everything sounded too good to pass up on, not to mention the generosity of the chef who continued to send delicious dishes our way. Which brings me to the next palate pleaser.
Chef Tony prepared a little treat for us between our starters & mains- pastrami cured salmon with marscapone horseradish on toast & topped with chopped chives.
At this point in the meal I should mention the duo at the helm of it all, James & Jelynn Malone. This beautiful couple expanded upon their already successful winery, Abnormal Wine Company, adding brewery to their list of accomplishments as they opened the Abnormal Beer Comapny which then gave birth to The Cork & Craft. With a wide selection of beers & good selection of unique wines, not to mention incredible food, The Cork & Craft is a good reason to drive to Rancho Bernardo.
Which brings us back just in time for the mains. We decided to go with a mix from land & sea based on Chef Phil’s recommendations.
Pan seared scallops over a bed of seafood risotto with oven roasted tomatoes, brown butter, & parmesan.
The Abnormal short rib in a No. 35 blend red wine sauce with pearl onions, mushrooms, & root vegetables over a potato purée.
Pappardelle in a wild mushroom bolognese it’s lemon ricotta & fresh herbs.
Poached lobster tail in a browned butter emulsion with basil pestou & hazelnut powder with Colorado lamb & chanterelle mushrooms with a balsamic & black garlic sauce & Demi glaze.
Grilled pork chop with butternut squash, brussel sprouts, pear, & pearl onions over a chimichurri sauce.
Believe me when I say I ate way more than I should have. Everything was just so so good. I’d have to say my favorites were the agnolotti, the scallops, the short rib, & that incredible poached lobster tail.
By now we’ve pretty much shut down the restaurant but the pastry chef had a few new items not yet listed on the menu that he wanted us to try- & who am I to turn down dessert?
First was this beautifully presented cheesecake with berry sauce, raspberry sorbet, fresh berries, hazelnut powder & an adorable mini macaron.
Then came this light & fluffy strawberry shortcake stack loaded with chopped strawberries on custard, topped with fresh whipped cream.
Bring on the beignets! These were perfectly filled with a liquid cheesecake filling before being dusted with powdered sugar & served along side a smear of cranberry sauce & a little cloud of cinnamon ice cream.
Lastly this little wonderland of dessert that I was too busy eating to even listen to the description… Something about two different kinds of sorbet, fresh whipped cream, freeze dried raspberry, fresh berries, berry sauce, yummy yummy something something… Sorry Chef! I promise I’ll return for another taste & actually pay attention this time!
So there you have it, 2/3 of the menu at The Cork & Craft in Rancho Bernardo. Be sure to stop by & eat your weight in amazing food like I did. You won’t be sorry.
Special thanks to James, Jelynn, Phil, Tony, & the rest of the crew at The Cork & Craft for all their hospitality! We’ll definitely be back!
You can find The Cork & Craft at
16990 Via Tazon
San Diego, CA 92127
Or on Instagram @TheCorkAndCraft
Happy eating!
