Cork Dork Westlake

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Thousand Oaks, CA
Cork Dork Westlake

Seasonal California farm-to-fork cuisine in Westlake Village. Rare Napa wines by the glass and refined craft cocktails.

09/28/2026

One night. Six courses. And the winemaker himself.

Join us October 6 for an intimate Dragonette Cellars W**e Dinner in the Cork Dork private dining room, with owner and winemaker John Dragonette joining us for the evening.

Chef Danny will serve six seasonal courses, thoughtfully paired with wines from the Dragonette portfolio.

October 6, 2026 6:30 PM $149 per person

Cork Dork 1125 Lindero Canyon Road Thousand Oaks, CA 91362

Head over to the Resy link in bio!

09/26/2026

Your sign to order the gnocchi.

Come on in for our house-made potato gnocchi with roasted butternut squash fondue, squash and peppers, blistered cherry tomatoes, pomegranate-glazed Brussels sprouts and a crispy sage potato chip.

It tastes like fall, even if it definitely doesn’t feel like it outside.

09/19/2026

Our cocktails get the same attention as everything coming out of the kitchen: quality ingredients, thoughtful combinations and a little Cork Dork personality in every glass.

09/04/2026

This weekend, Chefs Danny and Brian are serving a Grilled Kurobuta Pork Chop with crispy smoked ham hock BBQ risotto cake, peach jus, crispy local Brussels sprouts and seasonal pickles.

Available Friday, 9/4 & Saturday, 9/5. We are closed Monday in honor of Labor Day.

“We wanted to capture the feeling of a summer barbecue, but center it around something you don’t usually find on the grill—a pork chop. Each element plays a specific role, from the smoky richness of the risotto cake to the sweetness and acidity of the peach and pickles. We hope you enjoy it.”
— Chef Danny

08/26/2026

The chefs behind x Hook and Bone

One night only. Saturday, August 29th.

We’re not showing you the food yet. You’re just going to have to trust us — and tag the friend who’s going to be mad they missed this.

Smoked Beef Carpaccio. Pork Rib with house sauces. That’s all we’re saying for now.

Limited quantity, first come first serve — reservation gets you in the door, but doesn’t guarantee this menu. Book now on Resy !

📍 Cork Dork, Westlake Village

08/21/2026

Chef Danny’s collabing with... himself.

Cork Dork x Hook and Bone for one night only — Saturday, August 29th.

Chef Danny is bringing both of his worlds together for one night, with our Head Dork Dan, Chef Brian and the Cork Dork crew right there with him. Expect a menu that’s going to disappear fast: Smoked Beef Carpaccio with pickled mustard seed, and fall-off-the-bone Pork Rib with house sauces that’ll ruin you for regular BBQ.

*Menu subject to change — but the quality won’t.

Heads up: this is a limited-quantity, first come first serve situation. Having a reservation gets you in the door, but it doesn’t guarantee you’ll get this menu — so if you’re booked for 8pm, there’s a real chance it’s gone by then. Come early, or come ready to miss out.

Reserve your table now on Resy.

08/15/2026

Watermelon season is doing exactly what it’s supposed to do.

Our new salad starts with Underwood Family Farms Moorpark watermelon, paired with whipped feta, dukkah, arugula, fresh herbs and za’atar dressing.

The sweetness of the watermelon, richness of the feta, crunch and spice from the dukkah and acidity from the dressing all work together to make this one of those dishes that just tastes like summer.

08/11/2026

Corn for dessert? Trust us.

New on the menu: Local Corn Crème Brûlée with house kettle corn, vanilla bean Chantilly, corn dust and Maldon Salt.

Sweet, salty, creamy, crunchy and a very good reason not to skip dessert.

Come try it while it’s here—because if it’s not in season, it’s not at Cork Dork.

07/29/2026

Westlake Village, meet your new summer favorite!!

Our dry-aged sea bream comes from our friends at in Sherman Oaks.

Dry aging the fish using the perfect amount of time and the right temperature to present you with the perfect bite.

Chefs Danny and Brian pair this with shaved summer squash slaw tossed in an olive and herb vinaigrette, xató sauce made with Spanish piquillo peppers and hazelnuts, and crispy shallots for the perfect finish.

It’s bright, savory, a little nutty, and brand new to the menu.

Come try it while it lasts.

07/23/2026

There’s a moment every summer we wait for—and it’s finally here!

Our peaches are sourced from some of California’s finest family farms, including Frog Hollow Farm, Rieger Family Farms and Barron Family Farms.

Sweet, fragrant, and perfectly ripe, these peaches are the inspiration behind one of our favorite dishes of the summer.

Introducing our 14-Day Dry-Aged Yellowtail Aguachile!

Aguachile is a bright, citrus-forward Mexican dish traditionally made with fresh seafood, chiles, and herbs. Our summer version pairs a 14-day dry-aged yellowtail with sweet California peaches. The contrast of savory fish, juicy fruit, fresh herbs and vibrant acidity makes the dish refreshing, balanced, and especially suited to the season.

Made with 14-day dry-aged yellowtail from The Joint Seafood, peach aguachile, peach pico de gallo, basil blossoms, mint, Spanish olive oil, and sea salt.

Address

1125 Lindero Canyon Road #A2
Thousand Oaks, CA
91362

Website

http://www.corkdorkwestlake.com/

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