Every morning, vendors arrive at Corner Table to deliver fresh and locally sourced foods, and every day, the menu changes to utilize each ingredient. Chef Thomas Boemer builds his artfully composed plates — such as the threads of tender beef curled inside house-made pasta or crispy duck breast with an earthy, sweet root vegetable puree — with that day's ingredients, relying on his extensive culinary know-how. Co-owner Nick Rancone takes those flavors and finds the perfect glass of wine or beer to play upon the nuance of each dish. The two tweak the pairings until they take a bite, their eyes gaze skyward, and they find what they call "the happy place." Hours later, diners dip their forks into supple pork jowls shellacked with house-made hoisin sauce, catch a crispy-edged Brussels sprout leaf, pierce a potato that shines like a crown jewel, and find that happy place for themselves. Meanwhile, Corner Table's service befits the exceptional cuisine. The dance between the front of the house and back of the house can be a precarious one, but this restaurant runs like a mesmerizing waltz, as plates float from kitchen to table with ease. With the lights turned low and some classic soul vinyl playing in the corner, there is nowhere we would rather dine.