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Corner House Restaurant Review: At this New American charmer in Jefferson Park, chef Zach Hendershot pumps out a small but mighty menu that traverses through fish, fur and fowl. Brunch includes eggs Benedict sheeted with prosciutto and topped with an egg, or a frittata pelted with asparagus and bacon. Dinner features Manila clams bobbing in a prosciutto broth scented with fennel and chilies, chile-braised short ribs, or crisp-crusted chicken thighs straddling fragrant rice mingling with chorizo. Desserts, like the chocolate bread pudding paired with vanilla bean ice cream, are equally notable. The industrial-rustic space has a community table and a small bar, where oenophiles, beer geeks and cocktail enthusiasts gather to sip from a smartly assembled list of bottles and signature spirit-heavy concoctions that favor local distilleries.