Skip to Content
A photo of a runner at The Smith carrying several plates of food

About Us

Our Story

Corner Table Restaurants was founded in 2001. With the senior leadership of CEO and Founder Jeffrey Lefcourt, Partner Michael Jacobs, VP of Operations Adam Burke, and Executive Chef and VP of Culinary Brian Ellis, Corner Table Restaurants is one of the most respected restaurant groups in New York City.

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 has grown to operate six locations – four in Manhattan, one in Washington DC, and one in Chicago with additional restaurants planned for the future.

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. 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 work closely with local farmers and purveyors that we trust to serve delicious food and drinks that people crave.

A photo of the mac + cheese at The Smith.


  Watch the video
A photo of the salmon main course at The Smith.


  Watch the video
A photo of several brunch dishes, including eggs benedict, pancakes, waffles, omelet, home fries, bacon, coffee, and orange juice.


  Watch the video

Our Core Values

Our purpose is simple: Make People Happy!

We are all empowered to MAKE a difference

We are committed to a positive, supportive and safe environment

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

We enjoy making people happy; our team, our guests, our community

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

We make decisions our kids can live with

We only hire great people and wait for great opportunities

CTR_interiorImages_0003_Layer 1

Our Team

A photo of Jeff Lefcourt

Jeffrey Lefcourt

CEO & Founder
Jeff grew up in New York working in restaurants as a busboy to bartender – you name it. 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.

A photo of Michael Jacobs

Michael Jacobs

A hospitality industry native, Michael’s expertise is felt throughout the culture of The Smith. 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 and continues to drive the company’s innovative approach to hospitality.

A photo of Adam Burke

Adam Burke

Vice President of Operations
Adam grew up on Long Island and got his start in the industry working various jobs at restaurants in and around Montauk. Adam plays an integral role in the development and growth of the culture throughout the group. Through mentoring and guidance of the team in the restaurants, Adam leads the group’s ethos of warm and welcoming service.

Brian Headshot

Brian Ellis

Vice President Culinary, 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. Brian leads the culinary team and provides mentorship and guidance to the Chefs. He works constantly to source the best ingredients from local farmers and purveyors and develop an innovative menu featuring seasonal takes on classic bistro dishes.


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.