For years, the Village Cork has been a favorite spot for a glass of wine and a small plate, often before heading elsewhere for dinner. But with the recent addition of chef Samir Mohammad, the Cork’s menu has grown—and given us more reasons to stay put.

The offerings are ever-changing but if available, don’t miss the vegetarian trio: A savory risotto cake with tomato, Parmesan, and balsamic reduction; a piping-hot blue-cheese soufflé, and tender, roasted baby artichokes.

This dish is best shared—along with indulgent lobster-polenta fries, the brothy mussels, and the strawberry-tossed quinoa salad—but could serve as an entrée for one.

Bonus: When in doubt, order a glass of the versatile Grüner Veltliner, or ask your server for wine pairings.

1300 S. Pearl St., 303-282-8399

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.