Main content starts here, tab to start navigating

We are beyond thrilled to have the acclaimed Corey Cova at the helm of our new Pearl Street kitchen having been fans since his days at Earl's Beer & Cheese and Dough Loco.   

Following an early career in restaurants and time as a submarine cook in the US Navy, Corey received his bachelor's degree from the Culinary Institute of America in Hyde Park, NY.  After some time cooking with chefs Michael Symon in Cleveland, Ohio and Masaharu Morimoto and David Chang in New York, Corey went on to launch a string of restaurants in Manhattan and California.  An obsession with cheese, farmers, and tasty beer is the driving force for him as he tries really hard not to burn sandwiches.

Corey has created a wildly inventive and scrumptious menu designed with our favorite libation top of mind.  Fresh doughnut with a sour beer glaze, anyone?