After what seems like years, Cork finally opened this past winter. And, so far, it was worth the wait. (OK. You guys could have opened a bit sooner. Seriously.) The tomato bisque is clean and crisp, and the salads are fresh and refreshing, and we hear that the Croque Monsieur — black forest ham, gruyere cheese, and béchamel sauce on artisan white bread — is quite good as well. But on a cold winter’s day, nothing beats Cork’s turkey pot pie. The crust is light as a cloud, and the pie itself remains steamy until the very last bite.