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The Corner Bistro and Wine Bar is the newest eatery to enter the Tapestry Park lineup, joining III Forks and Lime Leaf Thai in a mixed-use development that has become a hot spot for restaurants. Owner Andi Vito used ideas he had from years spent building restaurants while working as a contractor to design the flow and look of his new place, and experience in the liquor business to design his drink menu.

The horseshoe-shaped bar is the centerpiece of Corner Bistro, with tables and seating for a few dozen wrapped around it. The low lighting, dark oak paneling, granite tabletops, leather chairs and crystal chandelier hanging over the entrance give the upscale restaurant a cozy feel.

An acoustic guitarist played in the background the night we dined. The singer had a great voice, but his choice of Jimmy Buffet tunes seemed distractingly out of place for this setting. Wine is the house specialty here, as are the usual cocktails. The strawberry martini made with 360 Chocolate Vodka, Tequila Rose and muddled strawberries is delicious. For the food, Vito worked with executive chef Chris Faurie. What they came up with is a menu that ranges from a lamb burger ($9.50) topped with Bermuda onions for lunch to pan-seared diver scallops with truffle lobster macaroni and cheese ($28) for dinner.

On a recent visit, our hungry party started with the wasabi ahi tuna appetizer, six pieces served with a sweet wasabi sauce and a spicy mustard drizzle. Our first entrée was the beef short ribs  ($24) with white chocolate Gorgonzola cream sauce, drizzled on top. A stack of thinly sliced scalloped potatoes was buried under the sauce, with sautéed garlic spinach on the side. The moist, boneless short ribs slid off the bone, and the white chocolate in the sauce gave the Gorgonzola a sweeter, creamier texture.

We then tried the andouille-crusted white fish ($26) with a crystal hot sauce drizzled with olive oil and chives. The crumbled andouille sausage covering the top made the fish flavorful enough to eat alone. The crystal hot sauce, served on the side, is made with wine and is only mildly hot.

Diners can make a visit here a five-course meal, or come in to sit at the bar and try one of the 350 bottles of wine available. There are two wine cabinets that are placed on either side of a white piano just inside the front of the restaurant.

Other menu highlights include pan-crisped chicken breast stuffed with gouda cheese in a tasso cream sauce ($21), and the rosemary grilled rack of lamb accompanied by sun-dried tomato, mushroom and spinach risotto, finished with a cabernet gastrique ($31).

Corner Bistro & Wine Bar
9823-1 Tapestry Park Cir. (904) 619-1931 cornerbistrowinebar.com

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