About Us

Corner Table Restaurants was founded in 2004. With the senior leadership of managing partner Jeffrey Lefcourt, his partner Michael Jacobs, VP of Operations Adam Burke, and VP Executive Chef Brian Ellis, Corner Table Restaurants is one of the most respected restaurant groups in New York City.

From the beginning, Corner Table has been obsessed with building a positive, supportive environment for its employees who in turn take great care of their guests. The Smith, a casual American Brasserie, opened the doors of its first location in 2007 in the East Village of New York. Fast forward, and The Smith is New York’s preeminent neighborhood restaurant with four locations in Manhattan and one in Washington D.C.

The Smith’s locations in Manhattan collectively serve over one million guests annually. Two of The Smith’s Locations, (Midtown Manhattan, and Lincoln Square) are in the Top 100 grossing restaurants in the United States. In addition, Midtown, Lincoln Square, and NoMad are consistently in the Top 10 “most reserved” restaurants in New York City on Open Table, with The Smith Lincoln Square often being the most booked restaurant in New York.



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We care about every meal and every moment.  We value our team and the culture we have created, and hire truly great people who get pleasure out of making people happy.  We’re committed to supporting nearby small businesses and local purveyors.  We currently source products from family-run farms in Upstate New York and responsible oyster farms in Long Island and Massachusetts to a start-up vermouth company and small Brooklyn breweries.

Be The Smith

We are all empowered to MAKE a difference

Support Our Team

We are committed to a positive, supportive and safe environment

Say Yes

We go above and beyond to exceed the expectations of our Guests and always try to find a way to say yes

Have Fun!

We enjoy making people happy; guests, peers and our community


Everything we do is from the heart- the food, drinks and connections

Think Local, Natural and Sustainable

We make decisions our kids can live with

Wait For Great

We only hire great people and wait for great opportunities

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Managing Partner Jeffrey Lefcourt grew up working in some of the top restaurants in New York City dreaming to one day open a restaurant. Fast forward to 2007, The Smith was born and quickly became a popular, packed and beloved neighborhood brasserie in the heart of the East Village.  2011 brought the opening of The Smith Midtown, expanding the restaurant’s reach in both geography and clientele, with an extensive raw bar to boot.

In 2012, Michael Jacobs, a hospitality veteran who previously worked with Jeff, joined as a partner at The Smith.  Later that same year, The Smith opened its third location just a stone’s throw from Lincoln Center, bringing the Upper West Side a buzzing brasserie of its own.  In March of 2016, The Smith’s fourth location opened in the NoMad neighborhood in Manhattan with additional restaurants planned for the future with Chef Brian Ellis overseeing all culinary operations.

Our Team


Jeffrey Lefcourt

Founder, Partner
Jeff grew up in New York working in restaurants as a busboy to bartender – you name it. Jeff Started as a manager at Ark Restaurants and then B.R. Guest Restaurants for five years launching several restaurants through out New York City. In 2001 Corner Table was founded. Jeff’s passion for creating a unique and caring culture, and a company that is among the best restaurant groups to work for in the world is felt throughout Corner Table. Jeff’s attention to detail and hands on approach to everything from recipes and hospitality to music and lighting design sets the tone for the entire group.


Michael Jacobs

A hospitality industry native and partner at Corner Table, Michael joined Jeff in 2012 bringing over 20 years of in-depth experience. Previously President of Starr Restaurants, one of the nation’s fasted growing operators with 36 restaurants, as well as COO of B.R. Guest Restaurants and President of national fitness chain Crunch, Michael’s expertise is felt throughout the culture of The Smith. Michael is an industry leader and frequent speaker. He is a board member of The New York City Hospitality Alliance, advisory board member at Culintro, and a special advisor to tech companies Hot Schedules, Avero and Ultimate Software. Michael has in depth restaurant operations knowledge ranging from systems and technology to compliance and finance, he has developed an infrastructure for Corner Table second to none.


Adam Burke

Vice President of Operations

A Long Island native and seasoned restaurant industry professional, Adam Burke brings his expertise to The Smith as Vice President of Operations. As a member of the Corner Table Restaurants family since 2002, Adam plays a key role in perpetuating The Smith’s ethos of warm and welcoming service- a part of the industry he believes in wholeheartedly.

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Brian Ellis

Vice President, Corporate Executive Chef
Chef Brian Ellis’ appreciation of all things culinary began when he was a student at Johnson & Wales university where he cultivated his passion for food and hospitality. After receiving his degree in Culinary Arts, Ellis relocated to NYC and worked in kitchens under Waldy Malouf at Beacon Restaurant, as well as Rocco DiSpirito at Union Pacific. Chef Ellis joined Corner Table as a member of the team of Jane Restaurant in 2003 as the Chef de Cuisine. He then went on to become the first Executive Chef of the original Smith Restaurant when it opened in the East Village in 2007. Ellis currently serves as the Executive Chef for Corner Table restaurants where he works consistently to develop seasonal and innovative takes on classic comfort food dishes.


Debra Rose

Director of People
Debra Rose comes from a restaurant industry family, and started working in restaurants at age 15.  As Director of People at Corner Table, Debra is the culture ambassador for a team of 600. Debra brings a genuine and caring approach to everything she does. Debra has worked in Human Resources in various industries including finance, beauty, and quick service restaurants with a strong focus on multi-unit operations, but hospitality has always been her passion.  Debra graduated from the University of Delaware with a Hotel and Restaurant Management Degree, and also holds an HR certification from Cornell University. 


Chuck Schmier

Corporate Chef
Chuck grew up in Rockaway Beach, New York and helps lead the culinary teams at all of our restaurants. He works to improve the structure of our kitchens and put systems in place that support our high volume enviornment. He assists with the development of new recipes to ensure proper execution across all locations.



Amando Auleley

Corporate Chef
Amando was born in Gabon, Central Africa, and has travelled around the world. At a young age, his passion for food was ignited by his time spent in the kitchen with his mother. Amando helps lead the culinary team through training, coaching, and teaching of our culture. He assists with the implementation of systems to set up our new restaurants for success and cultivate a strong team.


Luis Nieto

Corporate Chef
Luis inherited his culinary love from his father whose restaurants he worked in on weekends as a child in his native Colombia. Luis helps lead the culinary teams at all of our restaurants. He provides support and training to the Chefs and helps develop new recipes. His guidance helps to make certain that proper procedures are being followed in the kitchen at all locations.


Ken Larsen

Corporate Pastry Chef
Ken brings his love of sweets and seasonal ingredients to the Smith. Ken works to develop new recipes and oversees the pastry program across all locations. His impact reaches farther than the dessert menu. From our burger buns to granola, Ken makes many of our items in house. He is constantly expanding the pastry program working to bring only the best recipes to The Smith.


Jennifer Woodhull

Director of Operations
Jennifer is originally from Long Island and has been working in restaurants since she was a teenager. Jennifer plays an instrumental role in the development and education of staff at each restaurant and the continued success and growth of The Smith culture.


Josh Bidwell

Director of Operations
Driven by a love of hospitality, Josh brings a positive attitude to everything he does. He works to ensure our hospitality standards are maintained across all restaurants and our staff is empowered to take great care of our guests.


Ben Jenkins

Director of Operations
A New England native, Ben began his hospitality career as a dishwasher and continued to pursue his passion for food and beverage throughout college. Ben focuses on building a strong sense of community among our employees and believes this is the best way to make guests happy.


David Kravitz

Corporate Beverage Manager
A life long New Yorker, David has spent years bartending at some of New York’s busiest bars and cocktail establishments. At Corner Table, David has found his perfect niche combining his passion for service and beverage. Inspired by local purveyors and unique ingredients, David has built a fun and inventive cocktail program coupled with an approachable wine list.