The Food
Chef Sae An’s diverse menu of small and large plates blends contemporary American food with cross-cultural blends of flavors and an emphasis on seasonal ingredients. Walk down the street in Philadelphia or any other major U.S. city and you’ll find people from ethnically diverse backgrounds walking, working, and living together.
To An, a 27-year-old Korean-born and Philadelphia-raised chef, the blending of cultures that defines our country serves as his interpretation of contemporary American cuisine’s focus. An’s approach to contemporary American food earned him the top prize at the 2006 KitchenAid® The Book and The Cook® Best New Chef Competition.
Cork’s dinner menu changes seasonally, but An keeps some favorites such as Cork Madame Flatbread, a warm piece of crispy bread topped with melted gruyere, prosciutto, poached egg, frisée salad drizzled with truffle vinaigrette. Other highlights include yellowfin tuna served rare with ginger pea shoot salad, caramelized Napa cabbage with roasted miso emulsion; the apple wood-smoked bacon, goat cheese and wilted spinach pizza; or An’s take on chicken saltimbocca, a pan-roasted frenched breast, with roasted garlic spinach, prosciutto chips and sage-scented red bliss potatoes.
