The Washington Post

Chef Ron Tanaka to leave Cork Wine Bar

Chef Ron Tanaka was the toast of Cork Wine Bar from its opening days. (Tracy A Woodward/WASHINGTON POST)

All parties involved say the parting is amicable. “We didn’t want him to go,” says Gross. “We love Ron.” Before moving to Cork, Tanaka had been a sous chef at some of the city’s starriest restaurants: CityZen, Palena and Michel Richard Citronelle.

The owners intend to keep the wine bar’s small plates concept. Pitts says he hopes Tanaka’s replacement, who has yet to be named, will “take Cork to the next level” in part by changing the menu more frequently and “creating more synergy between the restaurant and the market” Cork runs across the street from the wine bar. Pitts also hopes his next chef — there are three “excellent choices” in the running, he says — will help stage more wine dinners in both venues.

Weaned on a beige buffet a la “Fargo” in Minnesota, Tom Sietsema is the food critic for The Washington Post. This is his second tour of duty at the Post. Sietsema got his first taste in the ‘80s, when he was hired by his predecessor to answer phones, write some, and test the bulk of the Food section’s recipes. That’s how he learned to clean squid, bake colonial cakes and distinguish between nutmeg and mace.


Success! Check your inbox for details. You might also like:

Please enter a valid email address

See all newsletters

Show Comments
Most Read


Success! Check your inbox for details.

See all newsletters

Your Three. Videos curated for you.
Play Videos
Making family dinnertime happen
Deaf banjo player teaches thousands
New limbs for Pakistani soldiers
Play Videos
A veteran finds healing on a dog sled
Learn to make this twice-baked cookie
How to prevent 'e-barrassment'
Play Videos
Syrian refugee: 'I’m committed to the power of music'
The art of tortilla-making
Michael Bolton's cinematic serenade to Detroit
Play Videos
Circus nuns: These sisters are no act
5 ways to raise girls to be leaders
Cool off with sno-balls, a New Orleans treat