UnCork’d Kitchen & Cocktails invited us over to check out their new space and try a few items from their menu.
I turned off the televisions for the photo, but they’re normally on with sports games. The dark and moody space also features a few bright magenta faux croc leather booths.
Executive chef Noah Tellez recently worked at Mountain Oyster Club, where he earned a reputation as a “palate wizard.”
This colorful twist on deviled eggs balances the richness of thick hunks of bacon with the sharp bit of the pickled eggs.
These potent balls of umami are essentially mushroom arancini with porcini powder and black garlic aioli.
This butternut squash hummus come with fresh house-made za’atar pita, still steaming inside and crusty on the outside.
The beer batter on the walleye shatters with a delicate crisp. The tartar sauce packs a hit of fresh dill, while the green goddess slaw adds another layer of herby freshness.
Despite the pile of hanger steak and mushroom cream sauce on top, the triple-cooked fries remained crunchy well after the photoshoot.
UnCork’d Kitchen & Cocktails is open 3 p.m. – 11 p.m. on Sunday – Thursday, and 3 p.m. – midnight on Friday and Saturday. The kitchen closes one hour before the rest of the business.
UnCork’d Kitchen & Cocktails is located at 6300 E. Tanque Verde Rd. For more information, visit uncorkedbar.com and follow UnCork’d Kitchen & Cocktails on Instagram.
