Set in the heart of Harlem, Corner Social serves modern comfort food where the flavors are bold and plates are full. Corner Social offers lunch, dinner, late night nibbles, weekend brunch, a 18-brass tap bar and year round custom catering for events large and small. It is a dining and drinking destination for urbanites, long-time residents, creative types, young families, tourists and day-trippers. Corner Social sources ingredients from local vendors that serve the community and partners with local organizations that further the interests of the neighborhood it serves.

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Anahi Angelone Owner

To entrepreneur Anahi Angelone, creating and sustaining her Harlem restaurant is not so much a job or an investment as it is a mission. A proud and passionate resident of Harlem, Anahi is committed both to honoring the legacy of this historic community and to ensuring its future is as dynamic and exciting as its past.

That commitment underpins every corner of Harlem’s new Corner Social. She is constantly scouting out partners in the community for everything from vendors to staffing. As an experienced businesswoman who has managed large restaurantand bar facilities, all in Manhattan, she knows that support from the community is a vital piece of making a restaurant work. As the mother of a young child, she’s also motivated by the clear need in her area for a convenient day or night destination that doubles as a family brunch spot and pulses at night with the vitality of a diverse mix of lively patrons.

Chef Banks White Head Chef

Chef Banks White’s extensive experience at Michelin rated restaurants has instilled in him the finer touches and finesse that comprise high-quality dining. He is adept at utilizing simple techniques to make food stand out and was awarded, as the Executive Chef of FIVE, the distinction of Michelin Bib Gourmand. Chef White comes from Northern California where he deepened his appreciation for using local, organic products and the importance of working with local farmers. He is an avid traveler and has pursued his passion for Southeast Asia cooking and culture with extensive visits to Thailand, the Philippines, Hong Kong Malaysia and Vietnam. Born and raised in Texas, Banks’ journey with food started at the New England Culinary Institute in Montpelier,VT where he learned classical French techniques as well as developed a keen appreciation for sustainability movement. He is excited to introduce his skill at translating cultures and flavors throughout a meal.

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