Our story
A table on the corner, kept warm since 2014
The Corner Table started as a twelve-seat room with one oven and a chalkboard menu. Ten years later the room is bigger, but the idea hasn't changed: cook what's in season, pour wine we'd drink ourselves, and know our regulars by name.
Most of what we serve is sourced within an hour of the restaurant — from growers and makers we've worked with for years.