Putting the 'Finer' into our 'Finer Diner'

We love relaxed, casual dining which is what you'll find every Tuesday through Saturday at Corner Kitchen. However, every now and then, you need to raise the bar. We're raising the bar and we're our raising our glasses in a toast to true fine dining this Sunday for an exclusive Wine Dinner featuring M. Chapoutier.

Chef Jack has put together a sophisticated and thoughtfully-conceived pairing menu: Each dish accentuating the wines' characteristics while simultaneously enhancing the cuisine. 

Chef Jack has conceived a series of original, inspired dishes created just for this event and these wines.

1st Course

Macadamia Nut Crusted Scallop

lobster coconut farro | orange microgreens

paired with

Belleruche Blanc, Côtes du Rhône, France, 2015

2nd Course

Balsamic Ginger Glazed Duck Salad

shaved brussels sprouts & fennel | strawberry tarragon sorbet

paired with

Belleruche Rosé, Côtes du Rhône, France, 2016

3rd Course

Grilled Lamb Loin

smoked gouda & parsnip croquettes | edamame emulsion | herb pepper oil

paired with

Domaine Terlato & Chapoutier, ‘Victoria,’ Shiraz-Viognier, Australia, 2013

4th Course

Beef Daube Provencale

parsnip puree | carrots & haricots verts

paired with

La Bernardine, Chateauneuf-du-Pape, France, 2014

5th Course

Espresso Chocolate Pots de Creme

whipped cream | luxardo cherry

paired with

Banyuls, Granache,  Languedoc-Roussillon, France, 2013



(not inclusive of tax or gratuity)

call 937-719-0999 for reservations 


email shelby@afinerdiner.com


seating is limited

Spring break?

It's February, but it feels like spring around here!  With that in mind, Corner Kitchen is taking a mini spring break.  We will be closed February 19 - February 27.  

We'll be making a few small repairs around the restaurant, resting, sunbathing, oh, and some of us are having babies.   We'll be back on February 28th refreshed and ready to provide you with more delicious food and drinks!

If you need your CK fix, don't worry CK Take Away will be open and serving up fresh sandwiches and salads on the go!

All Good Things Come to an End...

At least that’s what we tell ourselves every time we introduce a new menu at Corner Kitchen.  We have to say goodbye to some of our absolute favorite dishes, making room for new exciting options, and some old favorites too!

But if you’re like us, and need the chance to give food a proper send off, be sure to join us tonight and tomorrow before some of our stand-out dishes are off the menu for good!

Our lamb dishes are saying “bahhh-bye,” as is the Turkey Hotshot, the Fried Bologna sandwich and Brussels Sprout hash, just to name a few!  But have no fear – we’ve got some awesome items to roll out on Thursday!

With the launch of our new, late-winter menu this week, we have decided not to participate in Restaurant Week.  However, we strive to always provide you with dining options that are delicious, and value driven.

Want a little sneak peek of what’s to come?  Well, our nachos are back!  We’re also offering Chicken Pot Pie, Duck Carbonara, Chicken Parm, Grilled Rainbow Trout, Cassoulet…mouth watering?  Yep, ours too!

For reservations click here!

Baa Baa Local Sheep

Baa Baa Local Sheep

In today’s restaurant scene, it’s not at all uncommon to find lamb on the menu.  If you’re enjoying a nice lamb chop, chances are that little lamby had a lengthy flight from New Zealand, was then defrosted, removed from its vacuum pack, and finally served on your plate.

At Corner Kitchen, we are lucky enough to have sourced local lamb from Ft. Loramie, Ohio.  Loramie Lamb supplies naturally raised lamb, and they control the feeding from conception to harvest, which results in the highest quality meat.

At CK, with Loramie’s ethos in mind, we get the lambs in whole and use every part from head to tail. The artisanal skill of butchering is alive and well in our Chef Jack, whose incredible talent and training ensures that nothing goes to waste.  He uses the head, shoulders, knees, and...well, you get the idea. 

What does that mean for you?  That means you get your pick of the lamb litter personally, precisely and painstakingly prepared by Chef, whether you want a chop, a rack, a leg.  We slice it and dice it every which way, tacos, club, sandwiches, pasta, and pitas - you name it, we are bringing it to you, no trans-continental flights necessary!

Don’t wait to get in here and try for yourself, these lambs are saying “bahhh-bye” in January!