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The island of Corsica is a perfect muse: a jagged snow-capped mountain jutting out of the Mediterranean surrounded with destination beaches. Rustic & simple-- it's a convertible-top-down on the way to a never-ending aperitivo vibe. 

Drawing from the essence of both Ligurian good-for-the-soul food and the Provençal traditions of Southern France - our menu is a celebration of boldness and nostalgia. A touch of acid, sprinkle of crunchy salt with a backbone of umami provides the foundation for every dish’s personality. Led by James Beard award-winning Chef, Patrick Connolly & Executive Chef Kelly Patton the menu features various small plates of vegetables and meats cooked over an open-flame robata grill, baked pastas, and classic apéro and aperitivi snacks.

Patrick and Kelly have developed a menu that is both seasonal and locally reflective. Evocative of the duality of Corsican terroir, both coastal and mountainous. From the braises and stews of the high mountains, to the simply prepared and executed seafood of the coastlines, Corsica’s menu is as diverse and transportive as the landscape itself. 

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exec chef kelly patton

Executive Chef
Kelly Patton

Executive Chef
Kelly Patton

With over two decades of culinary expertise gained in both the US and France, Chef Kelly Patton delivers an immersive, seasonal menu at Corsica, drawing inspiration from the island's rich culinary heritage while infusing it with his reverence for local and seasonal produce. Beginning at Gramercy Tavern post-culinary school, Kelly’s career flourished in a restaurant that was “so much more than the sum of its parts.” It was during this time that he met his wife. Kelly, soon after, joined his wife in her return to France. In Paris, he immersed himself in Frenchie’s culinary

tapestry, evolving with a menu that was product-driven, ceaselessly inspiring, and unpretentious. Moving outside of Paris, Kelly moved to Le Doyenne, a restaurant, guesthouse, and farm set within the historical grounds of the Château de Saint-Vrain. His tenure at Le Doyenne saw a deep dive into regenerative agricultural practices, where the farm's bounty became the cornerstone of his menu, and foundational to his philosophy. Now, as Corsica's Executive Chef, Kelly blends the island's culinary traditions with fresh, locally harvested produce to create his menu.

With over two decades of culinary expertise gained in both the US and France, Chef Kelly Patton delivers an immersive, seasonal menu at Corsica, drawing inspiration from the island's rich culinary heritage while infusing it with his reverence for local and seasonal produce. Beginning at Gramercy Tavern post-culinary school, Kelly’s career flourished in a restaurant that was “so much more than the sum of its parts.” It was during this time that he met his wife. Kelly, soon after, joined his wife in her return to France. In Paris, he immersed himself in Frenchie’s culinary tapestry, evolving with a menu that was product-driven, ceaselessly inspiring, and unpretentious. Moving outside of Paris, Kelly moved to Le Doyenne, a restaurant, guesthouse, and farm set within the historical grounds of the Château de Saint-Vrain. His tenure at Le Doyenne saw a deep dive into regenerative agricultural practices, where the farm's bounty became the cornerstone of his menu, and foundational to his philosophy. Now, as Corsica's Executive Chef, Kelly blends the island's culinary traditions with fresh, locally harvested produce to create his menu.

Culinary Director
Patrick Connolly

culinary director patrick connolly

James Beard Award Winner Chef Patrick Connolly brings decades of experience and a soulful approach to his role as Culinary Director at Corsica. In 1999, 21-year-old Patrick began his culinary career at a Welsh pub in his hometown of St. Louis. During this time he discovered The French Laundry Cookbook and fell in love with what cooking could be. After a backstage encounter with Anthony Bourdain, Patrick embarked on a journey of relentless self-education, forsaking formal culinary schooling in favor of immersive kitchen experiences. His culinary journey led him to Boston, where he sharpened his craft at Radius, an upscale modern French cuisine restaurant. Under his command, Radius soared to new heights, earning accolades including a four-star review from The Boston Globe. During this era, Patrick himself was honored with the James Beard Award. He then headed to New York City, where he took the reins at Bobo in the West Village. Nestled within a charming townhouse, Connolly cultivated an ambiance reminiscent of a European dinner party-- rustic, seasonally reflective, and soulful. A call to his roots led Connolly back to his native St. Louis. Here he launched the acclaimed Italian gastropub Basso, set within the landmark Cheshire Hotel. Patrick then moved back NYC where he opened his restaurant, RIDER, in Williamsburg. Here, the restaurant received the Michelin Guide’s Bib Gourmand every year the restaurant was open. His next chapter unfolded at Union Square Hospitality Group, where Patrick focused on guiding menu creation across a wide breadth of businesses and consulting. It was in this role that he truly discovered his passion for the development of both menus and culinary talents. Significantly, Patrick’s culinary program stands at the intersection of Italian and French cuisines, echoing Corsica's unique historical and cultural heritage.

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