In Evans, Georgia, Cork & Flame has become more than just a restaurant—it’s a culinary destination. Born from a beloved neighborhood wine shop and transformed into a fine dining experience, the restaurant blends global flavors, expert technique, and an award-winning wine program that rivals big-city establishments.
The story begins with The Vineyard, a wine shop founded by Roger Strohl. “It was almost like Cheers—a place where people could come for tastings and connect with fellow wine lovers,” recalls Dr. Sharad Ghamande, who started Cork & Flame with his business partner, Emile Cochet. Their vision was simple yet ambitious: create a wine-centric bistro that would draw people in and support wine sales.
What started small quickly revealed a bigger opportunity. “We found there was a market for fine dining in Columbia County that was untapped,” Dr. Ghamande says. Exquisite food, thoughtful service, and an expansive wine list soon set Cork & Flame apart, leading to expansions and seasonal menus that highlight international flair.
From the beginning, fire was central to the restaurant’s philosophy. The kitchen leaned into wood-fired cooking, a style championed by Argentine pioneer Francis Mallmann and Spanish Basque chef Victor Arguinzoniz. “Wood cooking provides unmatched flavors and connects us to ancient traditions,” Dr. Ghamande explains. “The high, dry heat locks in moisture, resulting in tender meats and crisp vegetables.”
Today, Cork & Flame is celebrated for its elegant yet welcoming atmosphere. Guests enter through the wine shop, where shelves lined with hundreds of bottles invite exploration before dinner. Diners can choose a casual small-plates experience in the shop or settle into the main dining room for the full menu. Either way, the focus is on savoring—not rushing. “We pride ourselves on creating a memorable experience,” says Dr. Ghamande. “We want guests to feel special and leave with happy memories.”
The restaurant’s wine program is a true standout. With nearly 2,000 labels from more than 800 producers from over 25 countries, Cork & Flame has earned Wine Spectator’s Award of Excellence since opening and, for the past two years, its coveted Best of Award of Excellence—one of only 13 restaurants in Georgia to hold the honor.
Wine isn’t just served; it’s celebrated. Weekly tastings introduce guests to six wines from a featured region, while classes range from casual workshops to professional certification courses up to Level 3 WSET (Wine & Spirit Education Trust). Special wine dinners, hosted six to nine times a year, bring winemakers from Bordeaux, Tuscany, Chile, Napa, and beyond. “Some of these experiences would rival anything in New York or Chicago,” Dr. Ghamande notes with pride.
The menu continues to evolve, blending creativity with comfort. Guests can expect an ever-changing selection of starters, entrées, and desserts, with offerings that keep things exciting and fresh. While specific dishes rotate, the restaurant has long been known for striking a balance between refined flavors and approachable favorites. One beloved staple that has never left the menu is the deconstructed apple pie—a true classic that continues to delight diners.
Wine pairings elevate each dish, and the approach is as dynamic as the menu itself. Classic matches might include oysters with a chablis or lamb with syrah, but the team isn’t afraid to experiment. At a recent wine dinner with Bordeaux’s Smith Haut Lafitte, for example, a delicate aged Grand Vin was paired with grilled octopus and squid ink risotto—an unconventional but stunning match.
Beyond the table, Cork & Flame thrives thanks to its loyal community. Since opening in August of 2018, Cork and Flame has been grateful for the support of loyal customers, especially during the challenges of the pandemic. “Without them, we wouldn’t have such a strong wine program or even be here today,” Dr. Ghamande reflects.
Looking ahead, the team continues to innovate. They’re preparing to relaunch Inicio, a six-course chef’s tasting experience in an intimate setting. Upcoming events include a wine dinner with fourth-generation Champagne winemaker Chantal Gonet, a visit from Chile’s boutique VIK winery, and a festive holiday Champagne brunch featuring more than two dozen bubblies.
With its balance of culinary artistry, thoughtful service, and one of the Southeast’s most impressive wine lists, Cork & Flame has firmly established itself as a premier dining destination. “We continue to push boundaries with both food and wine choices,” Dr. Ghamande says. “Our goal is to create experiences worth savoring.”
Cork & Flame is located at 4414 Evans to Locks Road in Evans. Reservations can be made online at corkandflame.com or by calling 706-987-8221. The dress code is business casual.