Cork, Chandler, Arizona Restaurant Details

Food:

I cannot believe they are still in business. The menu was just "okay", and overpriced. What I found interesting was they pride themselves on Wine, and the waitress I saw next to me, opened up the wine bottles like she was straggling a chicken's neck. Please spare me. --And don't wrap your palms all over the neck of a wine bottle. God only knows where your handles were! Very unsanitary. I was in the restaurant business for 10 years, and I could not get her out of my mind. What were her credentials? Burger King?

It was breezy out, and they put 3 customers, including myself on the Patio. The menus nearly blew off the table. They had a fire place, but they didn't put anyone near it! Ohhh, but the classic issue is, --the lighting is so poor you could barely see the menu, or the bill! The waitor told me that he tried to light the candles, but the wind kept blowing them out! Realllly? This was my first time there, and it will be my last! Don't waste your time, or your money. And please remember, when you sit your customers on the Patio,.. THEY PAY THE SAME AS THE REST OF YOUR CUSTOMERS. Your menu prices don't change, and neither should the atmostphere!

Food:

Outstanding service and the best food I've had in the valley...props to the chef! I will be back soon!!!

Food:

My husband and I had been to their sister restaurant (BLD) and decided to try the more upscale version. We were extremely impressed. If you love food, you will love Cork. The food was delicious, the presentation was beautiful, the staff was friendly, and we cannot wait to go back again.

Food:

good steaks and great salad bar. otherwise, so-so.

Food:

My wife and I have eaten at some of the best restaurants in Europe and Asia.

We each had the 5 course tasting menu and thought it was exceptional. The waiter was knowledgeable and attentive without being obtrusive and checked if the timing of the courses was at the right pace.

The wine selection was extensive and generally I thought the wine pricing was very reasonable.

While it was our first time dining here, it was clear there is a focus on changing the menus based on the seasons.

I'm doubtful the Michelin food critics or the NY Times food critic will venture to Ocotillo, but probably for the better as then reservations would need to be made 2 months in advance.

Food:

"Plan to spend a couple of hours" swooning over "terrific", "cutting-edge" plates "prepared with flair" at this Chandler New American, which also features "modern" digs and a "discerning" clientele; although it's "not cheap", the price is "in line" with the quality, and the "excellent" servers can recommend a wine from the "fabulous selection" displayed on a soaring, climate-controlled wall.