Sunday Brunch: 10:30am-3pm
Happy Hour in our bar/lounge only
Mon-Thu: 8pm to close
1342 Broadway Plaza
Walnut Creek, CA 94596
Chef: Adam Carpenter
An East Bay native, Adam Carpenter has spent most of his adult life in the restaurant industry. Born and raised in Walnut Creek, Adam graduated from Diablo Valley College's culinary program and has spent the last 15 years of his professional career fine-tuning his craft, with a focus on local and sustainable ingredients. Now as the executive chef of Corners Tavern, Adam crafts a menu of approachable American tavern fare to complement the restaurant's artisan cocktails and craft beers.
Prior to joining Corners, Adam was the executive chef of the Park Bistro & Bar at the Lafayette Park Hotel, leading the property through a re-concept and remodel and where he was later named "Best New Chef" for 2013 by Diablo magazine.
In 2011 he was the opening chef for the hugely successful Jasper's Corner Tap in San Francisco, which earned many national accolades including Esquire magazine, Food & Wine and the San Francisco Chronicle. While there he crafted a menu of bold, beer-friendly, tavern-inspired food.
Previously, Adam served as the executive chef at Ponzu, which was re-concepted into Jasper's, and as the sous chef the Grand Café, both part of Kimpton Hotels & Restaurants in San Francisco. He began his career with his first chef position at Blackhawk Grille in Danville in 2005, where he received a four star review from the Contra Costa Times. He later had the opportunity to further his experience at the Napa Valley Grille and Left Bank Brasserie.
Adam currently lives in Martinez and when he's not at work, he can be found enjoying time with his wife and two children.
General Manager: Susan Rizer
A Walnut Creek native, Susan brings a formidable amount of experience to Corners Tavern. Her previous restaurant management gigs include Anchor & Hope in San Francisco, Piatti in Danville and Sasa in Walnut Creek.
This unique restaurant was designed by Doug Washington, who spent over a year custom designing all of the lighting and finding unique objects and furnishings for the space.
Eclectic pieces can be seen throughout the restaurant: antique, illuminated wooden snake cages filled with dioramas, most of which were created by set decorator Danielle Quilici and costumer Grace Lee. Additional design elements include barn wood sourced from an old defunct dairy farm in Oregon, a blend of old Canadian and American pennies used as floor tiles around the column bases, two massive garage doors that open up the entire front of the building onto an outdoor patio, embossed wallpaper and old Egyptian crystal sconces.
Perhaps the most defining element in the entire space is the two grand murals in the main dining room - each measuring 35 feet long by 8 feet high. They were painted by artist Freya Prowe and are titled 'Wurtzelkinder' (The Roots Children) and 'Maerchen.' They were created using Sumi ink and tea-stain on paper.
View our Photo Gallery to see images of our very unique design.