The Corner House returns to Staten Island, this time with BBQ theme
STATEN ISLAND, N.Y. — Chairs and pigs (of the figurine type) clutter the rooms under construction in Grant City. The digs, site of two consecutively shuttered Asian eateries, soon will see a restaurant revival as home to The Corner House BBQ.
Anthony Valois, pit-master of the award-winning, mobile barbecue road show “The Smoke Exchange,” is a principal and chef of the business. His partners are Phil Farinacci and Peter Botros, the latter who’s received quite a bit of attention due to recent projectsincluding a stint at The James Beard House in Manhattan.
Like Violette’s Cellar, a recently opened venture with the latter two partners, there will be a charity component to the restaurant’s proceeds. That’s in the works.
The Corner House BBQ is located at 100 and 102 Lincoln Ave., Grant City. For employment, send resume to CornerHouseBBQ@gmail.com.
In the meantime, let’s look at the restaurant and what’s to come.
“I want to do a pork burger of Iberico pigs, the legendary black-footed, acorn-fed breed from Spain. That’s the Kobe beef of pig,” says Anthony.
“The heart and soul is going to be barbecue,” Valois explains of the food. He’s known for his succulent brisket, pulled pork served on steamed buns called Bao plus various styles of ribs with secret slathers.
Anthony adds, “But we’re going to do a lot of Southern comfort food. We’re going to have biscuits going around the clock, fried chicken, chicken and waffles, hush puppies, corn bread…”
And, the plan is to source specific pig breeds — Mangalitsa (aka Mangalica), those of the Ossabaw Island swine variety and Mulefoot, pigs raised for their succulent meat that also hail from American lineage.
In this image, Peter Botros and Anthony Valois chat in the kitchen at The Corner House BBQ where construction is underway for a new set of equipment.
Talk continues about the food coming soon to the restaurant, ideally for April 20, 2018, says Farinacci, a day associated with smoking pot (although the restaurant has no such associations.) But “smoke” is the line of thinking here just generally.
Says Botros, “I want to do a pork burger of Iberico pigs, the legendary black-footed, acorn-fed breed from Spain. It’s the kobe beef of pig.”
If we can use our imaginations in the planning of the newest rendition of the Corner House, now is the time to put on the visionary caps.
The artwork from the spots’ earliest restaurants has been preserved in the bar area. This mural was on the wall since the spot was known as Hunter’s Corner.
The owners’ intent was on keeping the tenet of Corner House as it lived under the tutelage of the Hanratty and Kellerhals families.
There will be wagon wheel ceiling light fixtures and a chandelier made of beer bottles.
At the entrance, there will be double archway wooden doors in a palette wood-studded entryway.
A 12-foot communal high table will be the centerpiece of the front room which will keep much of the original bar from The Corner House of years past. And on that bar there is palette wood primed to get an epoxy topcoat. Fire engine red bar stools will encircle the bar. Guests can stand additionally at a rail to nibble on Anthony’s signature ribs and crispy pork belly.
This will be called The Hunter’s Nook. It is the secondary room just past the main dining and bar area named so for the corner’s first bar owner and moniker.
It leads through the kitchen to the back patio. Patrons can peek in on the cooking action in the meantime. (Staten Island Advance/Pamela Silvestri)
That pass-through will lead to a yard where there will be picnic tables and games like Giant Jenga for family fun. Seating will be available for 60 to 70 patrons.
They are part of the logo and the design. Artist Scott LoBaido will paint a distressed flag in Hunter’s Nook, weave a pig with wings into wall and ceiling art (think “Pig-Stine Chapel”) in the side room and stamp a pig on the building’s roof for additional pig-tastic effect.
The restaurant will cure its own bacon, grind its own burgers, make chili, assorted wings and barbecue-inspired pastas.
Birchwood and other wood are the source of the smoke. The Corner House BBQ, Grant City (Courtesy of The Corner House BBQ)
The smoker was used to do food for various Q-themed events. That’s how the partnership developed. And then the space in Grant City became available.
This was a bell, button still intact, at The Corner House BBQ, Grant City, that used to ring the waiter to the table. (Staten Island Advance/Pamela Silvestri)
The dim sum steamer of the former restaurants at 102 Lincoln Ave., The Corner House BBQ, Grant City. It’s up for purchase. (Staten Island Advance/Pamela Silvestri)
The Corner House BBQ, Grant City (Courtesy of The Corner House BBQ)
Thomas “Hutch” Hutchinson serving up the burgers and fries. 10/15/14 (Staten Island Advance File Photo)
Corner House at 102 Lincoln Avenue in Grant City last day was Sunday October 19, 2014. (Staten Island Advance File Photo)
Shrimp dumplings are filled with a garlicky, shrimp-based meat ball and wrapped with a tender, crisp skin. These are pan-fried and from the former Chef Jan Kitchen in Grant City. (Staten Island Advance/Pamela Silvestri)
Chef Jan Kitchen opened in Grant City where The Corner House once thrived. (Staten Island Advance/File Photo)
They certainly hope so.