Round two with Will Cisa, exec chef of the Corner Office

Lori Midson
Will Cisa
The Corner Office
1401 Curtis Street

This is part two of my interview with Will Cisa, executive chef of the Corner Office Restaurant + Martini Bar. In part one of that interview, Cisa dished on monumental cooking disasters, Euclid Hall's boudin noir and the impossible thirty-minute meal.

Greatest accomplishment as a chef: Probably when the Willamette Week -- the Westword of Portland -- called my food "an extravagant carnival of meat, simply and beautifully prepared." I think I want that written on my tombstone.

Favorite restaurant in America: Seewee restaurant in Awendaw, South Carolina. It's got bare pine walls, picnic tables, perfect, fresh, simply prepared seafood that comes straight from the fisherman to the kitchen, and middle-age waitresses who call you honey.

Best food city in America: Vancouver, British Columbia, for its amazing diversity and interplay of cultures, and New York, for the same reason; Portland, Oregon, for its entrepreneurial spirit and do-it-yourself ethics, like making things from scratch and going all the way back to slaughtering the pig yourself; and Charleston, South Carolina, for its long growing season, big bench of talent, strong food culture and one of the best fisheries in the country.

Favorite Denver/Boulder restaurant(s) other than your own: Seoul BBQ in Aurora. A few weeks ago, we downed three bottles of Shochu, fifteen banchan, a giant pile of meat, soup, Korean pancakes and bibimbap in two-and-a half-hours, and it only cost $125 for all of it.

Current Denver culinary genius: I haven't really been here long enough to answer that question as confidently as I'd like, but I've had really great meals so far at Jennifer Jasinski's restaurants -- Euclid Hall, Rioja and Bistro Vendome -- all of which serve things I really like to eat, including the refined Frenchy stuff that I'm sometimes in the mood for.

What you'd like to see more of in Denver/Boulder from a culinary standpoint: Right now, what I'd really like to see more of is spring. Culinarily, I'd like to see more diversity in street food. I came here from Portland, where I could get amazing Polish meatballs right next to Korean tacos right next to deep-fried Czech pork sandwiches.

What you'd like to see less of in Denver/Boulder from a culinary standpoint: I don't see why every menu here has to have sliders on it. They're so overdone, and I've seriously never seen a city with so many menus that have sliders on them.

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The Corner Office is a personal favorite of mine. They appeal to our young nieces and nephews as well as a diverse crowd for ladies night out. Love what you are doing- it's pure genius!


"I don't see why every menu here has to have sliders on it. They're so overdone, and I've seriously never seen a city with so many menus that have sliders on them."

I agree. If a chef or cook or customer or whoever knew what a "slider" really was, they wouldn't call them that. They'd call them miniburgers or something like that.


"I want to make the Corner Office one of the best restaurants in Denver. I'm currently working on changing all of the menus, and while everything is a work in progress, this is a restaurant with an enormous amount of potential."Cheers to that! I've wanted to love the Corner Office for so long, but it has always fallen short of my expectations. Kind of like the beautiful woman who won't stop wearing aweful leopard-print skirts and gaudy makeup.

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