Cultured

11/28/2018

We are looking for front of house and back of house applicants. For FOH experience is not a must but it helps. For BOH experience is a must. Must be a quick learner, friendly, customer service oriented, passionate, and able to deal with high volume situations. Only applicants that attach a resume will be considered.

02/03/2017

This Saturday 2/4, we will be donating 10% of all sales at Cultured and Between2buns to the ALCU. Come through and have a drink, burgers, charcuterie and more. Remember to tag us in your pics! 📷🍔🍹

01/24/2017

Cultured lunch combos!

Served from 11am to 3pm

combo #1
Any sandwich with your choice of chips, potato salad or pasta salad and your choice of Palm Ale, Boylans Soda, Sparkling Water or Harney and Sons Tea

combo #2
Grilled Cheese, Soup of the Day and your choice of Palm Ale, Boylans Soda, Sparkling Water or Harney and Sons Tea

combo #3
3 Selection Charcuterie Board and your choice of Palm Ale, Boylans Soda, Sparkling Water or Harney and Sons Tea

combo #4
3 Tacuterie Board (tacos!) with your choice of chips, potato salad or pasta salad and your choice of Palm Ale, Boylans Soda, Sparkling Water or Harney and Sons Tea

10/11/2015

4 years and some odd days ago I started working at what then was called Corner BYOB which since then added The other corner charcuterie bar then renovated and changed its name to the corner charcuterie bar. Back then I prepared myself to go to war with a Belgium chef who changed my name more than the business has changed names going from di****ad to as***le to mother fu**er to chef and back to mother fu**er a bunch of times. I have been pretend fired twice and had thoughts of leaving many times in an environment where only the strong survive. Now as the sole survivor of these past fours I have graduated (class of 1) the hard knock school of chef Bernard university to now having the opportunity to branch out and open my own business. I have seen many, many, many people come and go in this challenging work environment and I'm thankful to have had the opportunity to work with so many, many, many talented and not so talented, beautiful people. I truly appreciate chef Bernard and all that he has taught me on so many different levels of this business and life in general. You have been a great friend and mentor. At the end of this road I can now look back and see the growth I have changed and also understand why you did things the way you did. "He who feels it knows it." I questioned some of your methods at the time but thru these experiences it makes us better at what we do. I'm going to miss this place as it has been my home for the past four years and I will still be involved with the operations as I move on to pursue the next phases of my dreams. Tonight will be my last night working a shift but it will not be my last day of being involved at the corner.
Please come by tonight and send me off on my journey( which is only as far as mt Vernon) but still far enough. Much love to all of the great employees and customers that have help shape my experience here.

10/09/2015

Almost there. One more inspection. A few more nails. A ton of prep.

10/09/2015

Thank you Jon Waters. It looks amazing. Cultured just got a little more cultured.

10/05/2015

Meat and cheese

10/05/2015