Westmont Restaurant Guide

Unwind with coworkers over a flight of Belgian craft brews. Soak in live jazz, martini in hand, on a Saturday night. Discover the difference between Californian and Italian reds-while indulging in complementing foods-at one of our zero-pretension wine-pairing dinners. Celebrate beside the fireplace with a bottle (or three) of French Chardonnay and a spread of seasonal small plates. Return for the marriage of neighborly warmth and urban energy that has made Cork a meeting place for people who share a passion for quality, innovation, and flavor-on a plate or in a glass.

The Story

If you build it, they will come. Two decades after our owners sparked a dining revolution in Old City with their acclaimed Philadelphia Fish & Co., the restaurateurs recognized potential in another sleepy neighborhood, this time much closer to their home in the suburbs.

Westmont, a town tucked within a blossoming scene of BYOBs, was in great need of a destination for people in search of diverse, sophisticated cuisine and a drink list comparable only to some of the most celebrated taprooms and wine cellars of the Philadelphia-without parking fees and bridge tolls. In 2005, Cork filled the void.

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.