[gentle music] [gentle music continues] My name is Tom Timko.

I am the general manager here at the Cork 1794.

The owners, Beth and Billy Lewis, they started out in the Northeast and they called it The Cork.

And it kind of really developed after that.

And we had a really nice opportunity with the West Eerie Plaza to move here about four-and-a-half, five years ago now.

And really, it's been just great ever since.

They're really turned in from a local watering hole to kind of one of the premier spots for dining in Erie now.

For us, we're always just trying to be a little bit better.

We're big on seasonality, so we change our menu four times a year, per season.

And for that, the reason why we do that is because we wanna make sure that we're getting the best possible ingredients that we can.

And from the closest source, really.

The firecracker shrimp is one of those things.

It is a favorite.

It's been on our menu for a while now.

It's this crispy, light, kind of bite that you get with a little hint of spice to it as well.

So that's definitely something that we sell a lot of.

It's always on our menu.

One thing that we're doing right now, for the summer is we have we have a seared scallop dish.

We call it Scallops and Bacon.

We hit it with our corn succotash.

We hit it with a little bit of cherry tomatoes in the pan.

We sear off our scallops, it goes over the top, and then we have a basically a chipotle butter sauce that we made that kind of coats all of that, and gives it a hint of spice as well.

And it's just a, it's a really good dish.

Really good bite.

And then one other thing I always wanna showcase is our steakhouse.

We have five different cuts.

Like hand-cut steaks in-house and we have a amazing Montague grill over there.

It gets up to 1,200 degrees so we can get that amazing sear on there.

So sell a lot of filets, sell a lot of New York strips.

If you like your ribeye, we have two different options for ribeye.

We also have two dry aged cuts as well too, so.

So just recently we won Wine Spectator, which is a very prestigious award.

And for us, it's a really big deal.

We have wine from regions from France, from Italy, Spain.

And we also keep a lot of local stuff as well.

So one of our cocktails, we do like to keep things very nice and seasonally changed, is the summertime spritz.

So what that is is a grapefruit gin with a little bit of lemon juice, some simple syrup to kind of sweeten that up a bit.

And some St.-Germain.

It's an elderflower liqueur.

Top that off with a little bit of Chandon Garden Spritz, which is a nice, really orange-based bubbly champagne.

Garnish that with a grapefruit slice.

And you have a nice night on the patio.

The owners are very much so involved with expanding their restaurants and their concepts.

Hopefully, in the next years to come, there'll be some nice new concepts in Erie to keep pushing that culinary destination for us.

[bright music]