07/01/2026
Getting a seat at one of Corks & Cattle cocktail dinners feels like slipping into another world. Every detail is planned down to the last bite and sip, the food, the cocktails, the décor, all of it designed to pull you into the theme. Their most recent dinner brought Moulin Rouge to life, and y’all, it was sultry, indulgent, and full of intrigue from start to finish.
The night kicked off with La Mer Quartet, a plate that looked like it belonged center stage. A chilled stone crab claw, briny oysters, a tender prawn, and escargot topped with a vibrant pesto style garnish were served alongside crisp little toast bites. Chef Colby paired the seafood with a flight of housemade sauces, each one bold in its own way but perfectly balanced. It wasn’t just food, it was the kind of dish that makes you stop, admire, and then dive in.
Next up was beet martini brined smoked salmon with golden potatoes Anna, crème fraîche, and caviar. Gorgeous presentation, yes, but the flavors? Even better. The salmon was silky, the potatoes buttery and crisp, and the caviar added that little pop of luxury. Then came the real surprise: crispy salmon skin perched on top. That crunch against the soft potatoes and rich salmon made the whole dish sing.
The coq au vin was unlike any I’ve had before. It came with a ratatouille terrine and was finished with an XO sauce that pulled French and Asian flavors together beautifully. Smoky, sweet, a little spicy, that sauce turned the dish into something bold and unforgettable.
And then there was the bone marrow tartare. Oh my word. Topped with a golden quail egg yolk and served with toasted crostini, it was hands down one of the best bites of the night. Creamy, delicate, melt in your mouth good. What I loved most was how balanced it was. Most tartares pack an unnecessary punch, but this one let the marrow shine. Rich but not heavy, subtle but luxurious, it was the kind of dish you don’t forget.
The finale on the food side was half moon fried mochi. When I walked into the kitchen earlier and saw them making homemade mochi, my chef heart was so happy. chewy inside, absolutely delicious. The perfect ending to a French Asian song and dance of a menu.
Now, the cocktails. Corks is blessed to have Sarah Parks behind the bar, a true wizard when it comes to building drinks. She took the Moulin Rouge theme and ran with it. The first cocktail, absinthe, champagne, and mint oil, was crisp, herbal, and aromatic, the perfect opener. Then came Wyn in Paris, a vanilla passionfruit martini and honestly my favorite drink of the night. Smooth, bright, and totally lethal. The Spectacular Spectacular, chartreuse hibiscus cocktail was tart, floral, and complex, while the Rose Limoncello French 75 was crisp, floral, and romantic. And finally, Tell Our Story, a clarified cinnamon matcha milk punch. Smooth, earthy, aromatic, and strong, the perfect closer.
This dinner was the best I’ve had at Corks so far. Chef Colby is proving he’s a master at layering flavors and creating dishes that surprise and delight. Pair that with Sarah’s one-of-a-kind cocktails, and you don’t just get a meal, you get an experience. And honestly? I can’t wait to see how they top it. 🩷
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