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Cork Restaurant Review: It’s easy to ballyhoo this small-plates concept restaurant based on nothing more than the pedigrees of its owners, Robert and Danielle Morris. Robert is a seasoned restaurateur, having done time at Kona Grill and Stax, and Danielle was a former pastry chef at Lon’s at the Hermosa. The location gives it instant props too---how many fine dining spots are there in the East Valley? But after a few bites into your meal, it’s obvious that Brian Peterson, the executive chef, is equally worthy of your attention. Peterson, formerly of Boulder’s and Lon’s at the Hermosa, likes to dress up his contemporary American plates with French influences. To wit: A green and white asparagus salad with prosciutto, pears and pine nuts drizzled in sherry vinaigrette. Presentations can look precious, but dishes like the corned buffalo brisket with braised cabbage and corn dumplings, or beef tenderloin sided with a scalloped potato cake pelted with blue cheese, red onions and bacon, are often immensely satisfying. We also recommend the pork done three ways: a tenderloin with macaroni and cheese, a silky confit with cabbage and an unctuous chunk of belly with creamed corn.