224Shares

When two seasoned food writers, Dan Cook, and Han Okcuoglu, embark on a joint review, you know you’re in for a dynamic culinary exploration.

Their mission? To dive into the happy hour offerings at The Cook and The Cork, one of Coral Springs’ most highly regarded restaurants.

For Cook, this visit was personal. Over a decade ago, his Yelp review of the restaurant launched his food-writing career, eventually leading him to Coral Springs Talk. Returning after several years, he was eager to see how the restaurant had evolved.

“Co-owner/Executive Chef Keith Blauschild is one of the most knowledgeable chefs I know when preparing/serving food and drinks,” said Cook. “He never ceases to amaze me with his passion for quality food and products. You can see his excitement when he talks about what foods they serve.

Okcuoglu, known for his keen palate and appreciation for contrast in flavors, joined the endeavor to bring his fresh perspective.

“For the first time, we had a chance to explore the happy hour menu at The Cook and The Cork,” said Okcuoglu, adding that It’s consistently excellent and arguably the best restaurant in Coral Springs — and this initial foray into the happy hour deals was no different.

“We ordered almost everything on the menu, so while we waited, we were invited to explore the kitchen and small herb garden in the back,” Okcuoglu added. “We got a chance to look at the beautiful marbling on New York strip wagyu and see the sous vide machine slowly cook the short ribs that would melt in our mouth later.”

Whole Body Dietitian Nutriiton Counseling

A Warm Welcome and an Inside Look

Upon arrival, both writers noted the intimate, welcoming ambiance of The Cook and The Cork. The soft lighting, attentive staff, and sophisticated yet cozy interior immediately set the tone for an evening of indulgence.

Co-owner Dena Blauschild warmly greeted the reviewers and accommodated the photographer while Blauschild gave them the insider’s tour.

Knowing that Keith is a sake connoisseur, Dan asked him to recommend a bottle. He immediately went behind the bar and opened a Dassai Blue 500 ml for $36.

“Sake is an acquired taste,” said Cook, “But once you have a quality sake, you will crave it. Well, the Dassai was delicious. It had a tropical flavor without being too sweet, with a nice alcohol finish. I just loved it.”

Happy Hour Highlights

Happy hour is from 5 p.m. to 6:30 p.m., Wednesday through Friday.

The Cook & The Cork offers French sparkling wine ($8), Cocktails ($9), Sangria ($8), and craft beer ($6)

The duo wasted no time, ordering nearly every item on the happy hour menu. Their findings? A delightful showcase of balance, contrast, and bold flavors.

PEI Mussels with Herb-White Wine Sauce $10

Cook said the mussels were cooked perfectly, but the Herb-White Wine Sauce made this dish special. It’s a thin sauce packed with flavor. The brininess of the mussels, coupled with herbs and wine, took this dish over the top.

If I wasn’t eating in front of five people, I would have picked up the bowl and drank that sauce. Dipping the bread that came with the dish was divine.

Han said the herb white wine sauce is almost drinkable. Smooth like an Alfredo but not as thick. In fact, the non-shellfish eaters at the table even took bread and started scooping up the sauce. It was that good.

Sticky Thai Chicken Bites $9
This dish was a standout for both Cook and Okcuoglu. Cook praised its harmony of sweet, salty, spicy, and savory notes, while Okcuoglu stated that they had a slightly sweet honey ponzu sauce with pepper bits and green onions floating around. The chicken was crispy, and there were many flavors rolling around.

Korean BBQ Spare Ribs $9
These ribs have been on the menu since The Cook and The Cork’s inception, and for good reason. Cook reminisced about his first encounter with them a decade ago, reaffirming their excellence. Okcuoglu described them as “almost candied,” with a delightful contrast against the pickled cucumbers—a testament to the chef’s passion for pickling.

Smoked Mahi Dip $10
Cook was immediately impressed that the restaurant smokes its own fish, ensuring that the natural flavors take center stage. He appreciated the simple presentation, which included saltine crackers and pickled jalapeños. Okcuoglu noted that the smokiness and the mahi were well-balanced, offering depth without overpowering each other.

House Made Potato Chips Bacon & Caramelized Onion Dip $8

Cook said this appetizer will take your taste buds on a nostalgic tour. But this isn’t your mom’s dip; it has been elevated by the bacon, caramelized Onions, and homemade potato chips used for dipping.

This is a perfect bar snack to enjoy with a cold drink.

Buffalo Cauliflower $7
Cook found the spice level to be just right, comparing the dish to a boneless buffalo chicken wing when paired with the blue cheese dressing. Okcuoglu, however, warned that it packed significant heat—so much so that two members of his party had to stop after one bite. Thankfully, the homemade blue cheese dressing provided a soothing contrast.

Akaushi Wagyu Sliders $6 each
Both writers agreed—these sliders were phenomenal. Cook raved about the medium-cooked wagyu, the way the burnt onions, white cheddar, and bread-and-butter pickles melded together. Okcuoglu noted that the pickles had an unexpected acidity that elevated the entire bite. “It was fantastic,” he said.

Herbed Olives $5
Here, opinions diverged. Cook enjoyed them enough to wish for a martini to pair with them. Okcuoglu, on the other hand, found them underwhelming and suggested skipping them.

Ancho Pork & Pineapple Tostada $6 each
Cook was left wanting more—more spice, more pork, and more flavor. He also felt the tostada format made it difficult to eat, preferring a taco shell instead. Okcuoglu found the dish refreshing, noting the aioli’s resemblance to a light salsa that complemented the juicy pork.

Shrimp Tempura $10
Cook found the umami-rich combination of honey-wasabi and honey sriracha mayo beautifully balanced. Okcuoglu admitted that by the time they reached this dish, their group had hit a wall from overindulgence, making it difficult to fully appreciate.

Sweet Endings and Stellar Service

Despite nearing their limits, the duo saved room for dessert. The whiskey-infused bread pudding was a triumph.

Holy Sh*t. This was delightful! The warm pudding was firm but pillowy when sliced. The whiskey taste in the sauce and the spices in the pudding make this bread pudding a “must-have.”

Okcuoglu shared a similar sentiment, also praising the guava pastry bar with ice cream as a brilliant conclusion to the meal.

Service, as expected, was top-notch. Cook commended their server, Chris, for his attentiveness, particularly in ensuring water glasses never ran empty—a small but often overlooked touch that sets apart great dining experiences.

The Verdict

For Cook, The Cook and The Cork remains a place where life slows down, allowing guests to reset, indulge, and savor. Okcuoglu echoed this sentiment, emphasizing the restaurant’s ability to masterfully balance contrasting flavors in every dish.

As Cook’s wife put it best upon leaving, “We NEED to come here more often.”

For those seeking an exceptional dining experience in Coral Springs, The Cook and The Cork continues to set the gold standard.

Cook rates it an easy four beers.

Four beers = Outstanding

Three beers = Good

Two beers = OK

One beer = Needs work

Zero beers = Sucks (No beer is never a good thing).

Cook & The Cork is open on Wednesdays through Saturdays. For hours, visit Cook & The Cork. Located at 9890 W. Sample Road in Coral Springs.

Remember to tell Dena, Keith, and their staff that Dan I Cook, Coralspringstalk.com, and Han sent you! Stay Hungry!

Author Profile

Sharon Aron Baron

Editor of Talk Media and writer for Coral Springs Talk. CST was created in 2012 to provide News, Views, and Entertainment for the residents of Coral Springs and the rest of South Florida.