Things are coming into focus over at The Corner Store, as the team gears up for an official opening on Friday, August 24th. The clean, edgy diner feel of the decor is now totally dialed in, with Subway white tiles, 13 barstools made from sliced up oak trees, chalkboard paint behind the bar, Redwood communals, and baby blue accent walls.
Chef Nick Adams is especially excited about the open kitchen, which floats in plain view on the left side of the dining room. Adams, who can see Masonic Avenue from the stovetop, describes the menu as classic Americana.
He's put a lot of effort into making a great burger (housemade pickles, bacon jam, pan de mie bun) to be offered all-day, everyday. Lunch will include salads, and sandwiches like a fried green tomato and burrata number with basil aioli. Brunch offerings include Southern grits with duck confit, collards, poached egg, and chow chow; lemon ricotta pancakes with blueberry compote, and "hash of the weekend." Dinner means fennel-coriander crusted pork loin with nectarine mostarda; bouillabaisse-brothed shellfish linguine; and a farro-wheatberry-spelt "risotto" with wild mushrooms and parmesan. The menu will change frequently, keeping apps under $12 and entrees below $20.
Meanwhile, Hans Hinrichs has nailed down eight local wines, six beers, and one root beer on draught. "All from Northern California, showing a range of styles," he adds. They'll also use as many local artisan spirits as possible in drinks like the Noble Buck (Cyrus Noble bourbon, housemade ginger beer, ancho chile-pineapple syrup) and the Flamingo Kid (vodka, milk, egg white, housemade lemon-lime soda). Classic cocktails will be available, but they won't be listed. Hinrichs is committed to getting as many old-school bottled sodas as possible in stock to flesh out the soda array made in house. Eventually they'll offer all bottled sodas for retail sale too.
When The Corner Store officially opens next week, a big draw will be the heat lamps and room for 40 people to eat and drink outside—weather permitting, of course.
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