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Cornerstone Cheese and Charcuterie Brings Urban Flair to Suburban Wayne

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Story by Mike Madaio, Photos by Stephanie Frederick

The one thing about Wayne – the arguable heart and soul of the new Main Line – is that it’s a town awash in sameness. At the center of the restaurant district, for example, there’s a popular pub that serves bar and comfort food. Yet on that same block, there are three other gastropubs (of varying quality levels) doing the same. Just around that corner, there’s a brick oven pizza shop. Its pies are top notch, but that doesn’t change the fact that, across the street sits another brick oven joint, and next door is a traditional ‘za shop. Wayniacs aren’t exactly known for embracing diversity or change.

Enter Cornerstone Cheese & Charcuterie. As one walks past the gorgeous picture windows (inherited from a bridal store that most recently inhabited the space) through this BYO’s doors, it’s immediately apparent that it is not another neighborhood bistro. And despite the front’s dedicated shoppiness – gourmet goods from hand-selected purveyors, gift baskets, coffee, of course cheeses and salumi – it’s the 14-seat countertop in the back that draws the eye.

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There are no tables here, just communal bar seating, overlooking the prep and cooktop area, where the laid-back, casual service also originates. On offer are mostly snacks, small plates, items for sharing, though some entrees are available too. It creates a decidedly urban, dare-I-say European-style feeling in this most suburban of locations.

Though owners Christine and Nick Kondra are both accomplished chefs in their own right, it’s obvious the the emphasis at Cornerstone is on curating the finest selection of artisanal, small-batch goods, and allowing these products to shine unadorned. Chicago’s West Loop Salumi. Island Creek Oysters. Birchrun Blue Cheese. These are just a few examples.

As such, it’s hard to recommend anything other than the chef’s board, a customized selection of cheeses and charcuterie that not only changes daily, but by the minute and the whims of the chef and customer. (Because the prep area is visible, we were able to watch the boards being assembled, and no two were exactly the same.)

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In addition to the promised eponymous goodies, our tray arrived adorned with honey, an addictive spiced nut mixture, several types of mustard, and a house-made fruit compote. The diversity of flavors and textures was surprising, challenging, intense and belly-filling.

That said, there are other options. The ever-evolving selection of cheese and charcuterie can be ordered a la carte. Christine and Nick are especially proud of their oyster program (though we didn’t try any due to an allergy). Creative larger plates feature house-made sausages, meatballs, soups, and more.

For information, including the intriguing Cornerstone Chef Series Dinners, visit cornerstonewayne.com. Reservations are recommended for dinner. BYOB.

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The front of the shop is as inviting as the rest.

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Baguettes for sale for bread on the go!

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Christine prepares our Chef’s Board with skill and love.

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The gorgeous board arrives.

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Roasted fall squash and pear soup hits the spot.

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Rustic tomato basil soup keeps the body healthy and happy.

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Grilled house made sausage with charred rapini and sweet potato-parsnip puree is a treat.

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Mac & cheese with spinach and sausage fills the carb loving needs.

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Owners Christine and Nick contemplate what to serve next.

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View from the outside as we depart for the night.