It's down a darkened side street that you discover this charming, intimate restaurant, named of course after the cork in a wine bottle. The menu is a combination of French and Hungarian classics faithfully rendered and dining here is a little like dining in someone’s home, if they had furnished that home with heirloomy furniture from the early 20th century. Their goose liver warrants its reputation, but dishes such as their beef tenderloin or knuckle of lamb are also consistently good.
