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.
Other highlights include the Pan Seared Day Boat Scallops served with Wasabi Ginger Pasta and Soy Beurre Blanc, the Cuban Flatbread with Pickle, Roasted Pork, Ham Swiss Cheese and Dijon Mustard.
For Lunch, CORK Express Lunch $10.00 ..Soup or Salad & Chefs Daily Special All large Plates 1/2 off (excludes NY Strip steak)
