63 Corks

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Some dishes aren’t created in a kitchen. They’re created around a family table. This end-of-summer scallop dish is one of those stories. Growing up in the Carolinas, my mom made a pot of black-eyed peas loaded with peppers, tomatoes, bacon, a touch of brown sugar, and slow-cooked until every ingredient became part of something greater. It was comfort. It was home. That memory became inspiration. We’ve reimagined those Southern roots at 63 Corks with pan-seared colossal scallops resting over a rich stew of purple-hulled peas, Jimmy Nardello peppers, tomatoes, and bacon. Finished with peach molasses and our house-made fresh peach mostarda, this dish bridges the elegance of fine dining with the soul of Lowcountry Carolina cooking. Food has always been about telling a story. This one happens to be mine. Available for a limited time at 63 Corks. #63Corks #FarmToFork #LowCountryCuisine #CarolinaInspired #Scallops

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Some dishes become memories. Two summers ago, our Burrata became one of the most talked-about dishes to leave the kitchen. Guests asked about it long after the season ended. This summer… it’s back. Not as a repeat, but as an evolution. Sweet, sun-ripened watermelon meets our house-made burrata, balanced with the crunch of benne seed brittle, the gentle heat of pickled Jimmy Nardello peppers, fragrant African blue basil, and finished with our signature black pepper burnt honey reduction. Every bite is sweet, creamy, smoky, herbaceous, and just bright enough to remind you why summer only comes once a year. Some favorites deserve another season. Reserve your table and taste why this one keeps finding its way back to 63 Corks. 📍63 Corks • Strasburg, Ohio 🍽 Reservations available on our website and OpenTable 📞 (330) 878-4050 Who remembers this dish from two summers ago? Let us know in the comments if you’re excited to see it return. 🍉🧀✨ #63Corks #HouseMadeBurrata #SummerAt63Corks #FarmToFork #OhioEats

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Thanks to the great Joe Albert for this cool insight behind the scenes look into our service.