24HR SOUS VIDE PORK SHOULDER, PATE, CARROT AND DAIKON PICKLES, GARLIC AIOLI, CILANTRO, SHAVED JALAPENO, BUTTER HOAGIE CRISPED ROLL.
24HR SOUS VIDE SHREDDED BEEF, CHIMICHURRI SAUSE, PICKLED ONION, LIME AIOLI, TOASTED BUTTER KAISER ROLL.
24HR SOUS VIDE PORK SHOULDER, BBQ SAUSE, COLESLAW, GARLIC AIOLI, TOASTED BUTTER KAISER ROLL.
TOP SIRLOIN, PROVALONE CHEESE SAUCE, TRUFFLE, ONIONS, PEPPERS, LEMON AIOLI, TOASTED BUTTER HOAGIE ROLL.
HOUSE MADE CHICKPEA FALAFEL, TZATZIKI, TAHINI, PICKLES, PARSLEY, PITA
DECADENT SOUS VIDE FRENCH POTE-DE-CREAM. CHOCOLATE OR VANILLA.
DRINKS/ EXTRAS: $2.50
16OZ UNLIMITED REFILLS
ORIGINAL, SALT & VINAGAR, JALAPENO, CHEDDER
YOUR CHOICE OF SANDWICH PLUS CHIPS, DRINK, AND CUSTARD
Cory Johnson has traveled the world working in the culinary arts. He has done everything from working at surf camps Nicaragua to Michelin star restaurants in London. Born and raised in Colorado, he migrated to the left coast in the late 90’s. After spending years in the LA music industry, he realized his true passion was cooking. He moved to Portland to attended culinary school, and trained professionally in the budding farm to table movement of the early 2000’s.
In 2008 he moved to Dubai, UAE to further expand his education and experience. While there he managed Ski Dubai Corporation (the indoor ski hill in the desert) which encompassed 11 different food outlets. He then transitioned to Le Petit Maison Dubai, which is constantly awarded one of the top 50 restaurants in the world. Taking the position of Executive Sous Chef he commanded 18hr days and endured the yelling and intensity one would expect from the likes of Gordon Ramsey.
After 3 years at Le Petit Maison, he moved to Marbella, Spain on a 6-month work exchange at his first Michelin Star restaurant; Messina. From here he continued to London to experience the culinary capital of the world. During his 18 month stay, he worked at some of London’s finest Michelin Star restaurants and most recognized establishments; Clove Club, Pollen Street Social, Coble Lane Cured Charcuterie, and Terroir.
Needing a break from the grueling 18hr days and an expiring work visa, Cory decided it was time for a change. So he packed up once again and moved to Latin America, working at various surf camps in Nicaragua. Utilizing what he learned throughout his previous travels, he combined those techniques with Latin and Mexican flavors.
Life has a way of taking you full circle and Cory relocated back to the Left Coast after close to 20 years of culinary education. He has landed in Spokane and is excited to give the inland northwest a taste of his talents and techniques. His passion is to offer what he calls ‘accessible food’; Michelin quality food, presented in a familiar way. With the opening of his new restaurant concept, he intends to showcase his culinary talents. We hope you enjoy!
707 W Main St. Suite 12B-B
Spokane, WA 99201
2nd Floor of the Crescent Building, by the escalator near the sky walk