Cork & Pig Expands to Fort Worth

Cork & Pig Tavern, a local dining hotspot in San Angelo located at 2201 Knickerbocker Rd. has become a favorite amongst San Angeloans. Residents in Odessa, Texas also get to enjoy the gourmet pizza and other original dishes that have become fan favorites. In fact, a third location is in Odessa, but as a Cork & Pig Market that serves items to go. Recently, Cork & Pig officials announced they will be expanding to another location in Fort Worth, Texas in the West 7^th Development area.

Co-owners Felipe Armenta, John Nestor and Virginia Dalbeck currently run the San Angelo location of Cork & Pig. Lauren Gibby, with Relative Marketing & Design stated, “The three started the Cork & Pig from the ground up.”

As the opportunity came about for the Fort Worth location, Ed Buenaventura joined the trio in creating a new Cork & Pig location in Fort Worth. Buenaventura is now the Executive General Manager of the Cork & Pig Corporation.

The owners believe that the Cork & Pig restaurant “has an unlimited potential in the Fort Worth area” to expand their business. The West 7^th Development area has become very prominent in the Fort Worth area. Gibby said, "It is fast growing and pretty hip. It would be a great place for us to come to sink our root in and show Fort Worth what we have.”

Everyone involved is confident about the new location due to the other local restaurants doing well around that area.

The building that the new Cork & Pig will be occupying was once used by an American Food and Beverage company, or AF + B.  Renovations are being made right now to the building. Gibby said, “We want it to still have the same Cork & Pig feel--very comfortable, but also be edgy. The environment will have “tons of energy” and have polished sophisticated service with a comfortable approach; it’ll feel warm, but still have cool nuances to make it different than what’s out there.” 

As renovations are nearing to completion, the new Cork & Pig is expected to open in late spring/early summer of 2016. Additionally, similar to the other Cork & Pig locations, the menus will highly resemble one another. However, the Fort Worth location will expand the cocktail menu and create new entrees to fit the surrounding area. All food will still be made from scratch.

Buenaventura said, “All meals will be made from scratch with the key being great ingredients.”          

The owners of the Tavern said they hope Fort Worth will be as happy and enjoy the new addition of Cork & Pig as much as San Angelo has.

Dalbeck said, “We always wanted to migrate into a bigger city, so this is a win.”