Raena Heppenstall has been the proprietor of the Corner Grille in Worcester for the past 20 years. During those years, Heppenstall has “brought unique twists and flavor profiles to her little eatery at 806 Pleasant St.”
From thinner than thin crust pizza pies to dishes influenced by her Greek YiaYia (grandmother) Helen Litsas, the Corner Grille menu is a reflection of the owner’s “creative skills, heritage and love of food.”
From the earliest days of the Corner Grille, Heppenstall said, her passion and commitment for the restaurant was clear. On opening day, “back in 1998,” she said she had only $25 in the cash register. “Basically, living day to day,” she said. She explained that she would literally take the sales from each day to buy ingredients and supplies for the next day. She said she did this for one year until she could finally qualify for a truck order from Sysco Food supplier.
Born and raised in Worcester, Heppenstall graduated from Assumption College in Worcester, where she received a psychology degree. She uses that degree every single day, she said, even when it comes to employee and customer issues.
Heppenstall said she knew the west side of Worcester was the place to establish her business, given “the great neighborhood.” She lived two blocks away from her restaurant for 17 years.
In 2016, Heppenstall married John Maguire, CEO of Friendly’s and Johnny Rockets. “We have the same job,” said Heppenstall. “The only difference is, I run one place, while John runs 700.”
Heppenstall’s children are Reid and Grey and “Katie and Matt, her amazing bonus kids from her husband’s first marriage.”
She credits her success in business to the quality of people who have surrounded her along her career path. Her hope for the future is “to continue the Corner Grille in other communities.” She also plans to add a few new ideas to her menu, including “even more vegan items, a non-dairy cheese for her pies and new sandwiches and rotisserie everything!”
The Corner Grille, 806 Pleasant St., Worcester, has received numerous awards, including the Telegram & Gazette Best of Central Mass and recognition from a variety of magazines and blogs. The restaurant is open from 11 a.m. to 9 p.m. Sunday through Thursday; 11 a.m. to 10 p.m. Friday and Saturday. Visit www.cornergrille.com; telephone is (508) 754-8884.
Definitely a favorite in the city!
1. What’s your favorite cheap eat?
My favorite cheap eat is a bowl of Ramen the size of my head at any Korean BBQ place. Never costs more than $10 and I always leave wanting to pay more for that two days worth of noodles and broth. That, and $1 Island Creek Oysters at The Windsor House in Duxbury, Mass.
2. Who were your biggest influences?
My biggest influences were my Greek grandmother, and love strong women like Barbara Lynch (award-winning Boston restaurateur).
3. What’s your all-time most memorable meal?
My most recent memorable meal was from Just Right Farm in Pembroke, Mass. We were served our food in an outside screen porch with long farm tables beautifully decorated with fresh cut flowers from the farm. The owners quickly introduced the servers and all who helped create the meal we were about to eat. It started with a spoon of tomato jam that literally exploded with the most intense concentrate of sweet tomato flavor I have ever had. Then came a hot bowl of the most amazing cabbage soup. Even the bowls were preheated for that extra touch. Then we moved on to cornmeal-coated fried green tomatoes over cheddar grits with a piece of fried chicken leg, followed by a smothered pork chop in red eye gravy over a squash. Dessert was a blackberry cobbler with homemade buttermilk ice cream. The chef is from Kentucky, and she had her mother send her fresh blackberries from home. The owners of this farm are gracious and the most hospitable people on the planet.
4. What ingredient are you obsessed with?
Right now I am obsessed with Za’atar spice.
5. What’s your guilty food pleasure?
My guilty food pleasure is anything fried … deep-fried that is.
6. What’s the kitchen tool you can’t do without?
I can’t live without my emulsion stick blender.
7. What food trend has outlived its welcome, and any idea of what’s the next trend in the food world?
Food trend that has outlived its welcome is KALE!!!! The next big thing is “Neuro Nutrition” and Bio hacking. This looks at how food affects our brains. How we cook and eat nutrients. The food we eat is the number one cause of preventable disease. Demand for more information and transparency. Also, Root to Stem movement.
8. What would you be doing if you weren’t a chef?
If I were not at the Corner Grille, I would be designing food concepts for others. So consulting, I guess.
9. What’s your favorite meal to make at home?
My favorite meal to make at home is Puerto Rican-style, slow roasted pork shoulder. Falls apart with ease, flavored with the pan drippings served with jicama and cilantro slaw. Easily rolled up in fire roasted corn tortillas.
10. What’s the strangest thing in your fridge at home?
The strangest thing in my fridge right now is Epic Berkshire Pork Lard, time honored cooking oil.