Shortly before our recent visit to UnCork’d, The Cork also hosted us for a peek at some recent additions under executive chef Matt Kraiss.
We’ve watched Matt’s culinary journey for almost a decade now. We first experienced his cuisine at Ermanos, then Thunder Canyon Brewstillery afterwards. A few destinations later, he now leads the Cork with his spin, while staying true to The Cork’s roots.
These mussels from Prince Edward Island gain their Spanish influence from smoky chorizo Ibérico. Use the house-baked bread to soak up the beurre blanc broth.
To create the ideal bite, grab a piece of toast. Next, spread on some prime rib pate, then a smear of bone marrow, then a piece of Bordeaux pickled onions for contrasting bright acidity.
A grown-up version of shrimp alfredo, this seafood pasta takes more inspiration from the buttery Lobster Newberg, popularized by Delmonico’s in New York. Take occasional bites of the crunchy toast smothered with saffron-rich rouille to contrast the succulent chunks of lobster and shrimp.
Zippy Creole mustard cream sauce adorns the Australian half-rack of lamb. For the sides, choose from garlic mashed potatoes, baked potato, rice of the day, garlic butter asparagus, charred broccolini, or seasonal vegetables. Here, the slight bitterness of the charred broccolini complimented the slight funk of the tender lamb.
The Cork is located at 6320 E. Tanque Verde Rd. For reservations call (520) 296-1631 and visit corktucson.com for more information.
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