Cork is a full service restaurant serving dinner Tuesday-Sunday and brunch on Sunday morning. The dinner cuisine is “small plates-style” which means that the portion sizes are smaller, sort of like a tasting menu, only a la carte. Instead of committing to one large entrée, guests at Cork are given the opportunity to try many different items they wouldn’t normally order. You can have a small portion of antelope, seared scallop and braised buffalo short rib in the same meal! Brunch features more traditional-sized portions.

Cork’s owners, Robert and Danielle Morris, have been working the food and beverage industry collectively for twenty-five years. Robert’s background is in front of the house management, wine and bartending in such establishments as Lon’s at the Hermosa, Barcelona and Kona Grill. Danielle is a pastry chef who has also worked at Lon’s and Renoir, at the Mirage Hotel & Casino in Las Vegas. Currently, Robert and Danielle are part-owners in Stax Burger Bistro in Scottsdale.

Sharing a passion for food and wine, Robert and Danielle wanted to open a place that would be somewhere they would enjoy dining. Almost three years ago, the idea of Cork was born, mirrored after their inclination for sharing plates and sampling new foods.

Brian Peterson, Cork’s Executive Chef/Owner, is originally from the Chicago area and has worked in the food service industry for over twelve years. In the Valley of the Sun, he has held Chef de Cuisine positions at both Lon’s at the Hermosa and the Boulder’s Resort. Most recently, he was the Executive Chef at the Superstition Mountain Golf and Country Club.