Chef Carlos Perez Debuts New Menu & A Sneak Peek at His Mexican Spot...Coming Soon!

When asked if I wanted to head back to Litchfield to check out Chef Carlos Perez’s new spring menu at The Corner Restaurant and get a sneak peek into his newest Mexican venture (around “the corner”) I replied with a resounding Hell Yeah!

I first met Chef Carlos last July in the courtyard outside of his then new restaurant. It was in the height of the pandemic and I was thrilled to have an excuse to get out of dodge, but I had no idea just what was in store for me. (You can read more about that here.)

Last week, on a cool, rainy May day I hopped into my car for the beautiful hour-long drive along the newly verdant landscape. The drive there was the rainbow leading me to the proverbial pot of gold - The Corner Restaurant.

The food at The Corner is quite the juxtaposition from its laid back brick setting. As you give the menu a perfunctory glance, noting items like Crispy Chicken Wings, the Moody, Cowboy and “Animal Style” burgers, you should take note that this is no casual eatery. You won’t find a white table cloth here, but this is fine dining personified. Here you’ll find some of the best food in the state as Chef Carlos has a knack for crafting the most commanding flavor combinations. His creativity is off the charts, and rivaled by few. This is absolutely the type of place that should be enjoyed with those who truly appreciate good food, so bring a friend – better yet, bring a few!

Chef Carlos has a flair for incorporating local seasonal flavors with otherwise traditional recipes, offering a twist on the familiar and an unexpected surprise. 

New to the menu are two absolutely stunning flatbreads. The Pea, Potato and Pig Patty (above)made with vibrant spring peas, truffled potato, bacon lardons, local ricotta and asiago was bursting with color and was as striking as it was delicious.  The Rhubarb Fields Flatbread with rhubarb, bright green asparagus and local ricotta, honey and fennel pollen offer up a fresh taste of spring. Chef’s gift of creating unique flavor profiles that hit the mark every time is reflected here, on something as simple as a flatbread. The rhubarb, asparagus, honey and cheese played so well together. While I wouldn’t typically use the word light to describe a flatbread, it does seem fitting here.

Gathering with a small group? Let me steer you toward the Strawberry Blossom Cheeseboard. Although cheese and charcuterie boards are a thing now, this stunning version takes that concept to another level. The pickled rhubarb was an unexpected tart treat, along with candied almonds, a selection of local New York and Connecticut cheese, strawberries, local honey and fennel pollen. You’ll see a lot of rhubarb on the menu this spring, but not to worry, in each dish, it takes on a completely role.

The Aloha Tuna and fried rice (above) is a fun and whimsical interpretation of a take-out meal and wins the award for most creative presentation. Tender bits of sesame-crusted seared tuna are accompanied by a Pan-Asian influenced fried rice infused with aloha peppers, pineapple, edamame, scallions and bacon lardons for a lovely combination of sweet, salt and heat. The fortune cookie completes the show. Here ultimate comfort food meets sophistication.

Moving on to the Cinco de Mayo Menu, a perfect segue to the new and, as of yet, unnamed modern Mexican taco and cocktail inspired restaurant that will be located right around the corner, we thoroughly enjoyed The Coconut Shrimp Tacos, a veritable feast for the eyes. A large, tender, crispy and succulent coconut-crusted shrimp served on an ever-so-slightly charred corn tortilla and punctuated by bed of beautiful magenta-colored slaw and pineapple salsa.

Locally Foraged and Kobe Tacos with succulent bits of Kobe beef and flat iron skillet, bright green crispy fiddleheads, a ramp aioli and a Mexican crema are just what you would expect here; the perfect use of local seasonal ingredients bringing another element of surprise to the familiar.

The most memorable dish of all, in my opinion, is one to be noted with hopes that it becomes a regular menu item. The Chipotle Buttermilk Fried Quail blew me away. Tucked away beneath a crispy cornflake exterior, next to the tender meat is a delightful cornbread stuffing. This might have been the best surprise of all. Bright green crispy leeks with a lime and jalapeno gastrique are reminiscent of onion rings, but that’s it. This isn’t child’s play. This is yet another example of Chef’s understated, casual sophistication.

I don’t often push dessert on people, but I’m making an exception here. If you’re a cheesecake person, the caramelized white chocolate cheesecake with roasted rhubarb, cinnamon streusel & rhubarb simple syrup is quite special, but I really want to steer you to the Orange blossom almond & polenta cake with candied pistachios, orange and cardamom syrup, and freshly whipped cream. Be prepared to be blown away as this is quite literally out of this world. One bite and I assure you that you’ll be seeing stars! And a bonus, this one is completely gluten-free.

Foodies and gourmands will thoroughly be delighted with the selections here. I encourage you to make a day of it - enjoy the scenic drive and stroll through the charming town of Litchfield.

And about that NEW Mexican spot….Many of the items we ate on this visit were based off a teaser Mexican menu Perez created for Cinco de Mayo. In early August, Chef Perez will be debuting a new Mexican spot just around the corner…from The Corner. The space is “more intimate,” says Perez with “modern high end fun cocktails, and the menu is mainly going to be aimed at the Spanish/Mexican side, but with our usual modern American twist.” “We will be sourcing locally using produce from the farms around Litchfield, cheese from Mystic Cheese and Cato’s Corner, but with more extravagant proteins like Kobe and lobster.”

The space was under construction when we swung by but you could see the bones of an exciting new venture. We will bring you more on the new spot as we get closer to the opening date.

The Corner  

3 WEST STREET,
LITCHFIELD CT 06759  

T: 860-567-8882