9890 West Sample Road
Coral Springs, Florida 33065
Sunday, Monday, Tuesday: Chef's days off
Wednesday, Thursday & Friday:
Happy Hour 5-7 Dinner from 5:00
Saturday: Dinner from 5:00
Sunday: Brunch every once in awhile, sign-up to receive updates and news about the next pop-up brunch event
Book through Open Table, or call 954-227-2665 or email: RES@TheCookandCork.com
Parties of 5 or more require a credit card deposit. Cancellation notice less than 24 hours prior to reservation will be charged $20. per person.
scroll down for more good stuff
For ten years, our company Parkland Chef Catering has been Florida's premier catering company. After years of rave reviews at thousands of parties, in 2014 we opened The Cook & The Cork. Now you don't have to be a guest at someone else's party to enjoy a great meal -- come be OUR guest.
Our menu is classified as “New American”, but “Global Flavors” or “World Influenced” better describes the depth and variety of our food choices. That being said, it’s natural for us to present all the great wine producing regions, plus the under-marketed wine producing areas of the world. We boast an extensive saké collection, and offer a rotating variety of craft beers from around the world.
We are proud recipients of the prestigious Wine Spectator Award of Excellence and The "DIRONA" (Distinguished Restaurants of North America) Award.
scoll down for more good stuff
A restaurant's team is like a band, each member's unique sound makes the place sing. At The Cook and The Cork, Heather Siler is on lead vocals. While honing her professional skills at the famed Pastis in New York City, she was belting out Blondie tunes with her band into the wee hours. Heather is a triple threat: She has extensive wine knowledge, a passion for food and fine dining, plus an all-around fun- to- be- with persona. If you're lucky, maybe she will sing for your supper!
For 25 years Laurie’s bartending finesse attracted a loyal following around town. We got a “lucky break” after a broken shoulder rendered her unable to furiously shake her famous martinis anymore. Now she is quite comfortable behind The Cook and Cork bar with a corkscrew and can pull the beer tap handle famously. If only her favorite hockey team can be so lucky.
Chef Charlie Weintraub is a graduate of the Culinary Institute of America. He is pictured above, after surviving an attack by a giant ginger root. This tatted-up local boy is home once again after completing long-term gigs at Momofuku, NYC & The Ritz Carlton, San Francisco. Good thing he left his beard in San Francisco.
During the day, Arthur’s meticulous attention to detail is paramount while brokering real estate deals for his international clients. At night, while donning The Cook and The Cork linen apron, he forgets about the deal, but still keeps it real, seamlessly brokering amazing meals for the guests in his section. Watch him swag across the dining room floor in Prada shoes, balancing a waiter-tray of 16 champagne flutes, on his fingertips, without the slightest spill.
Chef Alan Lazar was born a butcher. From a young age, he honed his skills while apprenticing at his family’s kosher butcher stores in New York. Since 1994 he has been a professor at Johnson & Wales University, teaching the craft of meat cutting to scores of young culinarians, gaining many accolades and certifications throughout his career. In our kitchen, Chef Lazar entertains us all with tall tales of butchery while expertly crafting charcuterie and butchering meats and fish of all kinds.
Topper has been caught “in a pickle” a few times during his baseball career. Though an injury has kept him benched from the game he loves, he has no sour feelings! His passion for pickles is a home-run for all pickle fans! Topper created a recipe for the best pickles around, utilizing various traditional pickling methods from around the world. The Pimp of Pickles proves that you can win the game, even when your’e down the bottom of the 9th.
For Laura Chalupa, being a kid on a goat farm provided wonderful opportunities to observe nature. Eventually the udderly snowy, cold nature of rural central New York behooved Laura to join our herd in Florida. Chalupa is our Pantry Chef. Her artistry and culinary talents propelled her up the ranks in our kitchen, where she began as a student intern. As far as quality and presentation, she is never the scapegoat. From her station comes the finest salads and dessert plates.
When Dena read Carey’s resume, she knew they had to meet. They both attended The Fashion Institute of Technology way-back in the New York of the 1980’s. Dena wondered if Carey applied their shared training into her culinary work. Without even a bite, Dena knew Carey was a pâtissier de luxe. A graduate of the French Culinary Institute, and a teacher there as well, Chef Carey worked at top kitchens in New York City.
A successful Pastry Chef needs more than a baker’s dozen of skills. They have to observe the laws of chemistry, know how to measure in grams, prep for endless hours, and be an artist too. Carey might have the dullest knives in the kitchen, but she is one of the sharpest talents.