Yesterday I had a chance to check out the progress at Corners Tavern coming to 1342 Broadway Plaza in downtown Walnut Creek next to Macy’s and Boulange Bakery. Above you can see two massive 13×34 foot roll-up garage doors with space for outdoor seating.
From a press release:
Corners Tavern is named after the original designation of the area: in 1849, the town of Walnut Creek was originally named “The Corners.” In 1862, the first post office went in and it was renamed “Walnut Creek.” Corners Tavern is housed in what was a blacksmith warehouse that served the local community, at what is now the corner of South Main Street and Broadway Plaza.
Corners Tavern will be open seven days a week for dinner and will begin serving lunch a few weeks after opening. Reservations will be available via SeatMe.
Below you can see the main dining area:
There will be 16 beers on tap at the horseshoe-shaped bar that can handle up to 32 people.
The cuisine will be contemporary American, and will, “feature big, bold flavors modeled on the beloved classic English pub and a beverage program that respects the classics with a nod toward small production, local producers.”
From the press release:
Owner Mitchell Rosenthal and Chef Esteban Escobar are bringing big flavors to the menu, with a focus on local, organic & sustainable ingredients. Menu items will include snacks such as duck fat roasted potatoes and herb crème friache and pork cracklins with aleppo pepper and honey; small plates such as baked apples, gorgonzola and membrillo and pork belly with arbol chilies, pineapple, cabbage and radish salad; and larger plates that feature dishes like house made lamb sausages, soffrito and fava beans and grilled swordfish, braised artichokes, fennel, chorizo, watercress and lemon vinaigrette.
A preliminary menu, subject to change, can be viewed here. I can’t wait to try the pork belly and house made lamb sausages. Mmm! You can read an interview with the executive chef Esteban Escobar here.
Check out photos of the snake cages, private dining area & more after the jump
