CC Foodie – Corner Door Brings in Schutte to Create New Menu

The Corner Door on Washington has tapped Chef Kyle Schutte to bring a new dynamic to this bustling neighborhood hangout as it rounds the one-year mark. Leading Culver City’s craft cocktail charge since its June 2012 opening, Head Bartender Beau du Bois’ cocktail program is complemented by Schutte’s new menu which incorporates a blend of old and new-school techniques, and both familiar and unexpected flavor combinations.

Informed by his early experiences working with Richard Blais and Tom Harvey at ONE Midtown Kitchen in Atlanta, and opening XO Restaurant in Charlotte, Schutte is most recently known for his time at Vû in Marina del Rey where his interpretation of modern, experimental cuisine garnered him a nod as one of Angeleno Magazine’s “Young Chefs to Watch” in 2011.

At The Corner Door, Schutte’s innovative cooking style aims to embrace the familiar, soulful and deeply satisfying elements of the menu while adding a to-be-expected component of “surprise”. While some old favorites remain, Schutte’s new dishes give The Corner Door’s fare a fresh and clean, New-American bent. A tart cranberry and red onion jam cuts into the richness of the TCD Burger’s ground grass-fed short ribs, pecorino and bone marrow mayo, while the housemade Grilled Corn Agnolotti borrow a subtle hit from burnt Fresno chilies, candied limes and tequila.

Utilizing the bounty of the nearby Santa Monica Farmers’ Market, Schutte substitutes thinly sliced pieces of jicama in place of tortillas to add a crisp bite to Jicama Tacos, filled with pickled mango, black garlic, candied lime and pink peppercorns. Chilled Broccolini is served with shaved almonds, blood orange, chili flake and powdered extra virgin olive oil, delivering an “ah ha” moment to unsuspecting guests.

Schutte’s desserts like the Chocolate Paloma are bright and playful with tequila sorbet and fizzy grapefruit grounded with dense, dark chocolate mousse. The Bruléed Burrata incorporates wild, Herbsaint-flambéed strawberries, candied pistachios, tarragon and brown butter ice cream for a supremely fresh, and simultaneously rich and light indulgence.

“Kyle adds great energy to the kitchen and really complements what Beau does behind the bar,” says co-owner Todd Jerry. “Their mindset is the same when it comes to sourcing ingredients and experimenting with techniques, and both share a flair for playful twists on the expected. It’s exciting to see them collaborate.”

In addition to developing his own spirits like a Monstacello, which is made with orange and grapefruit peels in addition to the requisite lemon, Head Bartender Beau du Bois continues to push the envelope with contemporary takes on classic and modern libations. House-made cordials, bitters and infusions are prevalent in “Shaken” cocktails like the heat-packed Little Torch with Pisco, Habanero-Infused Pineapple Gomme, Cayenne, Citrus, Yuzu Bitters, and Egg White. The “Stirred” portion of the menu includes the Private Island, made with Demerara Rum, Jamaican Rum, Dry Vermouth, Lime Cordial and Peychauds Bitters for a deceptively potent twist on a rum Old-Fashioned with tropical subtleties. Local favorites like That Girl Is Dangerous with Reposado Tequila, Aperol, Lemon Juice, Vanilla Orgeat and the Louisiana Regular made with Rye, Benedictine, Grapefruit Cordial, Lemon, Ginger Beer have earned their place in the selection of “Immortal” cocktails.

Upon entering the namesake corner-facing door, guests are greeted by owners Todd Jerry and Anthony Falati and the subtle glow of the all-craft bar, which spans the length of the room. The sleek, yet inviting space is warmed by exposed brick walls and accented with flecks of candlelight, providing an intimate setting for an evening out.

Located at 12477 W. Washington Boulevard, Culver City, CA 90066, The Corner Door is open for dinner Sunday through Wednesday from 5pm to 12am, and Thursday through Saturday from 5pm to 2am. For more information call (310) 313-5810 or visit www.thecornerdoorla.com.

www.culvercitysymphony.org

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