Fine Dining: Restaurant Cornelia
Restaurant Cornelia will demonstrate that fine dining in the American South can be viable, profitable, and sustainable. It will feature seasonal cuisine centered round the fermentation and preservation of local ingredients prepared in a modern rotating tasting menu. Restaurant Cornelia will partner with local farmers, fishers, and ranchers and highlight the world-class purveyors, craftsmen, and products that are abundant in North Carolina and the American South.
The Vintner and The Baker will be the backbone of the Chefs’ sustainable mission, transforming excess ingredients from Restaurant Cornelia into tasty, profitable products that are sold during multiple revenue periods. In the morning, the coffee shop and bakery will sell a small range of refined baked goods and thoughtfully-sourced coffee, reflecting Chef Erin Kobler’s award-winning pastry background and the chefs’ mutual love of coffee. At night, a full-service wine bar, anchored by Chef Alex Catotti’s seasonal fare, will offer creative small plates and delicious bites that are best enjoyed with wine.