Noticing a need for a quality takeaway option in Woolloongabba (especially with the Mater Hospital close by), Ben McShane and Matt Kuhnemann flipped a derelict space next door to their bistro Clarence into Corner Deli, a sandwich joint with loads of New York energy.
Complete with exposed brick walls, polished wooden floorboards and a large serving counter, the venue has 20 seats split between indoor and al fresco dining. But the place is mainly designed for in-and-out takeaway trading.
Though a humble deli at the end of the day, the team isn't cutting corners when it comes to quality. The venison Reuben takes four days to prepare. First, the meat is brined, before being covered in a coriander and black-pepper rub, and hot-smoked at a low temperature in the oven. The result is a tender stack of pastrami between two slices of house-baked rye-and-molasses bread with sauerkraut, cheese, Russian dressing and mustard.
From the cold sandwich section, highlights include a deli roll with Saison Small Goods cold-cuts, scamorza, lettuce and tomato. Salads, a couple of hearty soups (including a minestrone) and a tight breakfast menu round out the offering.
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