Kitchen & Cocktails

The ambience is awesome for small gatherings, the service was phenomenol. The menu was not short of selections, each delicately put together. Must try the goat cheese fondue appetizer and DIY S’mores. Everything about the restaurant, from its service, drinks, presentation, taste, deco, ambience, came together perfectly, like a finely tuned orchestra.

Good spot for friends or lovers. You get privacy if you want it… totally amazing in NYC. Each booth has it’s own set of curtains so you can enclose yourself and your companion (s) into your own private wonderland. I stumbled upon this place when we got to the restaurant we had reservations at too early and found those cute place across the street. Must try the goat cheese fondue… to die for!

From the people who brought us Luna Park in San Fran. Kitchen and Cocktails will not disappoint. The drinks are potent and delicious. Although the menu is small… I enjoyed every dish I tried. The artichoke appetizer was my fave. The bartender ruled, the waitstaff was friendly and the hostess was a little clueless (she stated she couldn’t find me when my name was called from the waitlist… I was sitting right at the bar. in clear view). Located in the heart of the the hip Lower East Side… K and C is a hit!!!

The owner of Luna Park in San Francisco and Los Angeles has opened his first East Coast venue in this now trendy section of lower Manhattan once occupied solely by Jewish merchants selling discount clothing and sour pickles out of barrels. Usually crowded and loudly boisterous, its amber and burgundy interior has high ceilings with chandeliers suspended from exposed pipes, wooden tables scattered throughout the upper and lower dining areas, and semi-​private curtained-​off booths. As a non-​drinker, I can’t comment on the cocktail aspects of the place, although the crowd clearly is pleased with what the bartenders are concocting. The kitchen side of the ampersand offers a menu balancing the healthy with the indulgent, the most popular of the latter being a goat cheese fondue with apple slices and chunks of grilled bread for dipping. From there, you can move on to a thick pork cutlet, that’s stuffed with Gruyère cheese and fried (but not greasy), with dense mashed potatoes, or — if you prefer something lighter — salmon, spinach salad, or a grilled artichoke with lemon aioli. Not everything is successful — mahi mahi was accompanied by overly sweet sticky rice and far too salty asparagus, and ravioli, stuffed with fontina cheese and adorned with mushrooms and spinach, was drowning in truffle oil. Desserts, including build-​your-​own s’mores and a strawberry crisp a la mode, are good but not terrific. Service is friendly and very laid-​back. Perhaps as a nod to its neighborhood and the mostly young, budget-​conscious clientele it attracts, entrée prices are remarkably low, ranging from $ 9.50 to only $ 14.95.