With a menu that strikes an edible equilibrium of bar food with steady entrées that attract full-on foodies, Executive chef Scott Cannon is changing the way people think about dinner at The Cork and Craft. “The best thing about being a chef is having something that is constantly pushing me to be better everyday, ” he says. “I love teaching and expressing myself through food.”
Cannon attended the Institute of Technology Culinary Arts program, but his hands-on training came from Paul McCabe and the culinary team he worked with at Kitchen 1540; his first kitchen job in San Diego.
The Cork & Craft is the chef-driven restaurant located inside Abnormal Wine and Beer Co. (Abnormal Company is San Diego’s first and only restaurant, winery and brewery in one). The menu features Modern California cuisine with an emphasis on French technique.
In support of local farms and purveyors, Cannon picks out seasonal produce from the Specialty Produce Farmer’s Market truck on a weekly basis. Inventive food creations draw diners for return visits to satisfy their appetites without limitations.
The large dining room features an open-air kitchen where guests can see the culinary team at work. The restaurant ambiance is relaxed and comfortable, however the cuisine is prepared with an unexpected sophisticated twist and approachable price point that would rank at any upscale restaurant.
The waitstaff is attentive and well-informed about all the menu items, especially our server Lucas Japz who made us feel right at home.
©Written by Maria Desiderata Montana. All photos taken during dinner.