For three years, the space occupied for more than two decades by the Corner Restaurant sat empty. The dinginess and disarray of the place's final years stayed in the memory, sadder still for anyone who could recall the Corner's once glorious past: patrons waiting in long lines for a table, the friendly hubbub of conversation and flirtations in a crowded dining room, the certainty that you'd see at least one person you knew. Before the space could be turned into a chain sandwich shop, restaurant veterans Dawn Slaughter and Michael Pfeifer gave it a deep cleaning, a fashionable face-lift, and a pricier but mostly appealing menu designed by chef Natasha Sears. And this Corner has a bar for cocktail service. Because in the past three years, we've figured out something we didn't know back then: Biscuits and gravy first, then French-press coffee, then a little whiskey.