It’s been a year since the “cleaver was passed” and new owners Glenn and Sally Murphy couldn’t be happier about taking over The Cork at 6320 E. Tanque Verde Rd. — formerly known as Jonathan’s Cork and Cork and Cleaver.
The restaurant has been open for 58 years in Tucson (Jonathan Landeen operated Jonathan’s Cork for nearly 30 years). However, Wednesday, March 27 marks the official first anniversary of The Cork.
From 3 – 10 p.m., they’re offering half-priced bottles of wine, too, so stop on by! Reservations are highly recommended.
Since taking the reins from Landeen, many of the dishes have remained on the menu like the Cork Prime Rib, and new bites have been added, too, like the Grilled Kangaroo.
Now, with a year under their belt, the Murphys and Executive Chef Carlos Aponte have some new menu items to share with longtime fans and newcomers.
One of those newbies is the Roasted Bone Marrow appetizer — beef bone marrow, prime rib pâté, and house-pickled Bordeaux onions.
The Cork Menu
More About the Murphys
As a native of Perth, Australia, Glenn Murphy first stepped into a commercial kitchen at the age of 15, excelling in the Hilton Hotel culinary program. During his career, he has owned and/or operated more than 40 restaurants and bars on three continents, Australia, the U.S., and Thailand.
Sally (Shamrell) Murphy is a native Arizonan who grew up in Bisbee and is less camera shy than Glenn, having worked as both a TV journalist in Tucson and an actor in Los Angeles.
The two met more than 20 years ago when Glenn operated the former Backstage, a live music venue located right next door to The Cork.
Stop by sometime soon and congratulate them on keeping the legacy of The Cork alive.
The Cork is located at 6320 E. Tanque Verde Rd. For reservations call (520) 296-1631 and visit corktucson.com for more information.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
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