Cork & Canvas, the wine bar at 322 Third Street NW in downtown Canton, had been open for two years with only sporadic food offerings. John Lucas, the father of C&C co-owner Lisa Sims, had a theory that a full restaurant operation needed to be added and offered to get things rolling.
“On First Friday in June, we launched the restaurant, all the way, every day,” Lucas said. Here he talks about how things are going so far.
1. First off, tell me a little about Cork & Canvas and the clientele.
“It’s a wine bar/restaurant with a beautiful decor, a fountain and soft tone of color. A place to sip and relax wine by the glass and bottle. We get ages anywhere from 25 up, with a mature influx of people in their 50s and 60s, a professional clientele.”
2. Who is your chef?
Brandon Ruffin (pictured) is our head cook. He has a reputation in town of being real good, and we know it now. He has a special rub that he puts on the barbecued ribs and wings and a Brandon sauce for the grilled tilapia. He seasons things, and it just bounces off the customer.”
3. Do you have a favorite menu item?
“We have a signature corned beef on rye. I’m a foodie, and we ride up to Cleveland for Slyman’s and Corky & Lenny’s. I took Brandon up there, and we tested out the Vienna Corned Beef place, and I told him, ‘This is the kind of corned beef we have to have in Canton.’ You don’t have to ride up to Cleveland anymore!”
4. Weekday lunch is important in downtown Canton. Do you have specials?
“We do a ‘Five Dollar Holler.’ For $5, you can get two pork or chicken sliders, two beef coneys, two sloppy Joes, chicken or tuna salad on a buttery croissant, or a meatball bowl with garlic bread.”
5. How’s lunch business?
“It’s still taking awhile. It hasn’t taken off like we wanted it to yet. Today, we had a real nice group of people come in for lunch.”
Hours: 11 a.m. to 2 p.m. for lunch Tuesday through Friday; 6 to 10 p.m. Tuesday, Wednesday and Thursday; 6 p.m. to midnight Friday; 8 p.m. to midnight Saturday; closed Sunday and Monday.