Cornerstone Grill fires up Kelowna’s tastebuds

One of Kelowna’s newest restaurants serves up farm-to-table comfort food and whole lot of fun.

Cornerstone Grill at Hwy 97 and Leckie.

In a part of the city where’s it’s easy to spot the neon lights of chains serving fast food, one of the city’s new farm-to-table Kelowna restaurants is hoping to attract diners with a taste for real food.

On May 13, the Best Western Plus Kelowna Hotel & Suites officially opened the doors to Cornerstone Grill, an urban casual restaurant focusing on dishes made by hand with wholesome, organic ingredients that are sourced locally whenever possible.

“We’ve got such an abundance of fresh, local ingredients right at our fingertips here in the Okanagan, and we were keen to work with producers,” said Cornerstone Grill head chef Cliff Huck in a press release.

Huck worked in the kitchens of Spirit Ridge Vineyard Resort & Spa, the Grande Rockies Resort and others before agreeing to head one of the restaurants Kelowna residents are already giving rave reviews. “Our menu is really a reflection of where we are and our commitment to high quality locally sourced food.”

It’s easy to spot the Okanagan twist in the menu: Apricot preserve in the Okanagan Club, apple juice in the Schnitzel Okanagan, Armstrong-raised beef in the rancher’s burger, and, of course, homemade peach pie. From cheese and greens to beef and even the beer, the restaurant aims to “source only the finest ingredients from as close to home as possible.”

“When people see this food, they’ll know we care,” said Huck, whose wholesome original dishes can be found under uniquely named categories such as the soup kettle, handhelds, kiddos, flat breads, tear & share, social plates and sweets. Pastries, sauces and even breads are made from scratch, some from ingredients grown in the hotel’s very own farm.

The Kelowna hotel—a fervent supporter of environmental sustainability—recently took back operating its restaurant and pub, with 97 Street Pub next door re-opening in January 2016, alongside Cornerstone. So far both have been popular with guests and locals alike.

“We want to create an experience that you will enjoy and want to experience again and again,” said Brenda Rayburn, director of sales and marketing.  “Combine the fabulous food with ‘service with personality’ that is attentive, yet playful. Then add the urban casual atmosphere in our furnishings extending to our inviting patio, with fire pits and waterfall and I think we definitely will give you a reason to return,” says Rayburn.

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