Kelly D.

Decided to check out the new version of Shy Cellars. They made sure we understood that 63 Corks is not associated in any way with Shy. Okay then. We had a lovely time though we weren't thrilled about sitting in the tiny side room at the tiny 4-person bar with our backs to the room...it felt cramped. Our server helped us choose the perfect bottle of wine from an extensive collection. The apples and rice appetizer was excellent..like arancini balls. My husband had the duck and liked it. I had the lumache which was just ok. The pasta was a little too al dente and the large clumsy shells didn't seem like the right shape for the delicate dish. It was supposed to come with shrimp, but surprise...nope! It came with lobster. I find lobster a bit sweet and thought shrimp would have worked better. This girl is usually in the clean plate club when it comes to pasta and seafood dishes but not tonight. I will say that the dessert alone was worth the one hour drive.. the smoked smores arrived with a bell jar of smoke which the server whisked off to reveal a delectable gooey to-die-for cake smothered in caramel and marshmallow. Did I mention it came with two cups of hot white chocolate to pour over the whole thing? Omg..drool-worthy.

Last night at 63 Corks was nothing short of exceptional. From the first bite to the last, everything felt thoughtfully prepared, fresh, and full of life. The farm-to-fork approach truly shines in every dish. The king salmon and summer Marea were, without question, the best my husband and I have ever had. Each bite delivered a perfect harmony of flavors that felt both vibrant and refreshing. The bread service, especially the focaccia, was outstanding, and the crispy cauliflower was another standout. Every dish felt creative, fresh, and beautifully executed. Pat, our amazing server, made every part of dinner a pleasure. From the hostess to Chef Nathan and the dessert team, every interaction added to the experience. For a little while, we were able to forget the chaos of the outside world and just exist in a small bubble of incredible food, wonderful people, and a genuinely memorable

Mark C.

I've dined in restaurants all over the world and this place punches wayyyyy above its weight class. It's a definite must on the culinary scene! Service and food was 5star!

Jonathan G.

There are very few places I go, where I'm almost 100% confident my meal will be out of this world. 63 Corks is one of those places. Just visited for a fifth or sixth time, and decided to finally crank out a review. Stopped in on a Saturday night, and the place was hopping. Was there for my birthday, so they seated us at the Chef's table when they found out. Didn't request it, so getting it was a really nice surprise! For starters we did a glass of cab (9/10), and one of their house whiskey cocktails with Buffalo Trace, an apple slice, cinnamon stick, simple syrup and bitters (8/10). Like a slightly spiced Old Fashioned. We also ordered the "Ohio Hot" Fall Calamari ($16). It was Crisp Porcini Mushroom Dusted Calamari, Roasted Butternut & Sweet Potato Hash, Pumpkin Seed Chili Crisp, with Maple Hot Honey. What a symphony of flavor. The calamari was crispy and lightly battered, with good seasoning and crunch. The hash and chili crisp were the perfect compliment. The maple hot honey gave it a hint of sweet, with more than a hint of spicy. One of the better starters I've ever had (9.5/10). For mains we had the Appalachian Wagyu Beef Cheeks ($38), and the Autumn Duck Breast ($36). The beef came with Apple & brandy braised wagyu beef cheeks, smoked whipped potatoes, sweet & sour root vegetables, and crisp parsnips, with a red-eye demi-glace. The beef was the most tender I've ever had in a dish like this. No knife needed. Just fell apart and melted. The whipped potatoes gave a nice balance, and the crisp parsnips had just enough starch and crunch to tie everything together perfectly (8.5/10). The second main featured a Smoked maple seared hudson valley duck breast (medium rare), sweet potato & duck confit farro, wilted fall greens & candied turnips, and apple chutney, with pomegranate glaze. I'd never had farro before. It's a whole grain wheat, kind of similar in look to barley, but tastes more nutty. With sweet potato chunks and duck confit mixed in, it was absolutely *phenomenal*. The turnips, which I wasn't looking forward to, were also somehow delicious. Chef is a magician back there. The duck was cooked perfectly, with the fat still in tact. Really happy with this decision (9.5/10). Weren't going to get dessert, but the pastry chef we'd been seated in front of all night talked us into the Chocolate Mocha Crème Brûlée ($11). Thank god he did, because, wow. I've had a lot of traditional crème brûlée in my day. My first venture into chocolate was unreal. Caramelized sugar on top of a downright decadent chocolate custard with just the right amount of espresso flavoring. Topped with house made whip and two chocolates shaped into "coffee beans". Couldn't have asked for a better end to an outstanding birthday dinner. Service has always been top notch. It's fine dining, but the servers feel like family. It's never felt stuffy or sterile, which some "fine dining" tends to do. If you're anywhere in northeast, or even east central, Ohio; "63 Corks" is worth the drive. You don't want to miss this place. Trust me.

The service and food were fantastic. I'm gluten- and dairy-free, and our server went out of their way to review the menu with me and point out dishes I could enjoy. My husband, who doesn't have dietary restrictions, loved his meal as well. The food was incredibly fresh, unique, and clearly made with care. The whole experience felt like a true labor of love. Our server was kind, attentive, and genuinely helpful, which made the experience even better. The lighting created a moody, intimate atmosphere that made the evening feel special. Such a lovely addition to our community. Can't wait to come back!

Richard K.

The food was the finest we have had in a very long time. The taste and presentation were outstanding. The waitress was very attentive and informative. It is our new area favorite by far.

Christy Y.

Loved our food and drinks! We will definitely be back. The menu changes frequently so the photos give you a good idea of the food but things are always changing.

Theodore C.

First time here and we will be back. Positives: Super friendly staff! Our server Sally was great, very attentive, personable, and answered all questions. The dining room was intimate and included a view of the kitchen - michelin vibes getting to peek into the inner sanctum. The scallops were succulent and melted in your mouth. The trout saltimbucca was an complex blend of flavor and texture that made for a great dish. The seabass was perfectly crispy on the outside snd moist on the inside. Served on a bed of celery root mash, it made for a very tasty combo. Chef Nate personally recommended wine pairings that complimented each meal. Additionally the smoked S'mores dessert was amazing and came with a delicious hot white chocolate drink. Cons: The calamari while had a great flavor had some pieces that were super crispy and had a burnt onion ring feel. The soft pieces were amazing and if that was the majority of the dish it would have been perfect. Definitely recommend for a romantic date night or special occasion.

Belva L.

OHHH MY GOODNESS!!!! Simply FABULOUS evening with friends celebrating our 50th anniversary!! Waitress BETTY was extremely nice, (ASK FOR HER!) meal was NOT rushed, & we LOVED EVERY MINUTE!! Upscale, reasonably priced for a 5 star type establishment, great food, beautiful atmosphere, presentation was exquisite, priceless memories with wonderful friends.

Michael K.

Wife and I were Lucky to get in this gem of a place ! We Heard about it in the afternoon and called until Ashley answered and explained they were pretty full but we could sit on the patio at 6:30. For future visits I will Be sure to call well in advance. Started with caprese beet salad with heirloom tomatoes. Light and flavorful. Many other appetizers to chooses from when we return. We chose a petit Syrah from McManis to pair with our dinner choices. I heard an adjacent table ask if they had anything they were "known" for; the server said no, but I have to believe going forward the 9185 pork chop dish will get consideration. Hands down best double pork chop I ever have had or possibly will have ! Perfect preparation and accompanied with wax beans and fingerling potatoes. My wife enjoyed her chicken breast over smoked mashed potatoes. We split a piece of the Bourbon Carmel Cheesecake to finish the evening. Ashley took fantastic care of us and I recommend asking for her when you visit. She's was knowledgeable and just the right amount of attentive. We are already looking forward to our next visit.

Our first time but definitely won't be our last. The food and service were top notch. Our server, Megan B was friendly and knowledgeable. We had a NY strip cooked perfectly (medium rare). Smoked whipped potatoes and mushroom and onions were delicious. Also had the pork and peaches. Pork was so tender and flavorful. Cheese cake with turtle topping...yum! This is a hidden gem that I highly recommend!!