Kingsley
“-Chocolate dessert
I loved everything but my favorites were the Malted Cauliflower Soup, Mushroom Noodles, Roasted Bone Marrow and Wagyu Basses-Côtes.”
“All amazing, especially the bone marrow which also has these crispy rice bits on it for texture.”
“Charred Octopus ($14)
Pieces of perfectly charred octopus that is crispy on the outside and tender on the inside sit atop a bed of dandelion greens with pine nut butter.”
Kingsley
Takes Reservations: Yes
Accepts Credit Cards: Yes
Wheelchair Accessible: Yes
Good for Groups: Yes
Outdoor Seating: Yes
Waiter Service: Yes
Price range.
$$$ Price range $31-60
3 reviews
Rate and write a review Cancel reply
You must be logged in to post a comment.
A great new(ish) place in alphabet city. As soon as you walk in, you know this is a more grown-up and sophisticated place than many other places in this area. The bar has cushy comfortable stools that let you relax and enjoy their serious cocktails. Many of their signature cocktails looked great. The bartender, clearly experienced and knowledgeable, was happy to make different versions of classic cocktails we requested and even made nice suggestions to use other brands of sprits to taste the difference. We love it when they get nerdy about spirits.
The food was also great. Charred octopus (though slightly too burnt) and guinea hen were so delicious. Others at my table had bone marrow, fava beans, pork, and wagyu; and said they were all very good. Yuzu curd and citrus were yummy. So overall, we were very happy with the food and wine. One thing that confused me is that they have 4-5 sakes on the drink list, along with some japanese style dishes. (I didn't order those as I have a preference for more traditional food when it comes to Japanese food and drinks.)
The negative for that night was the service. S L O W. We sat down close to 9pm, so the place suddenly got full. But we waited for a long time for our wines by the glass (not cocktails). And after we ordered, there was a longer wait before this little starter (complimentary) and another period of wait durations before our appetizers and entrees were brought. No one cleared our starter plates; so when appetizers were brought, there was no room. I'd probably go back for an earlier dining time to avoid the same slowness 🙂
Unexpectedly came here after we walked around in the hot New York summer evening and every other restaurant had a two hour wait. What a delightful surprise this was!
This restaurant reminded me of blue hill which we visited two weekends ago. Everything was very fresh and had a farm to table feel. I think I liked Kingsley a tad more because of the interesting mix of flavors and I loved the airy space with tall ceilings. Our waitress was also incredibly nice and welcoming. I love the small plates for sharing so you can try a lot of the menu.
We started with the bone marrow with tuna crudo, fava beans, and charred octopus. All amazing, especially the bone marrow which also has these crispy rice bits on it for texture. Highly recommend all three. Then we shared the mushroom noodles (think long flat rice noodles like pad see ew) and spot pork. The mushroom noodles were good but not mind blowing; I appreciated that the flavors of the mushrooms were very strong but the noodles themselves were just ok. Then the spot pork…YUM! This small dish had a sampling of many parts of the pig, from the cheek to bacon to the fried crackling. The meat was perfectly tender and the different parts added a cool texture.
Neat find in our neighborhood!
Embark on a culinary journey to explore the impressive menu at Kingsley, a modern American restaurant in Alphabet City of NYC that was voted as OpenTable's #1 restaurant "Fit for Foodies." Opened in December 2015, this hidden gem by the talented young Chef Roxanne Spruance seamlessly fuses seasonal, market-driven ingredients to all of its mouthwatering offerings.
Charred Octopus ($14)
Pieces of perfectly charred octopus that is crispy on the outside and tender on the inside sit atop a bed of dandelion greens with pine nut butter. The foamy garlic milk adds a dimension of fun.
Roasted Bone Marrow ($14)
Rich bone marrow topped with shallot, tarragon, braised beef tongue, and tempura bites has all the flavors and texture you will ever desire. Wash down the richness of the dish with a shot of date-sherry.
Morel Mushrooms ($17)
Well-seasoned, chewy morel mushrooms is garnished with wood sorrel and dashi. You will want a spoon to eat this vegetarian dish to soak in all the poached egg yolk underneath the mushroom.
Chawanmushi ($15)
A classic dish found at a Japanese restaurant, Chef Roxanne's chawanmushi (egg and dashi custard) has elevated to a new level. The fruity and savory flavors from king crab, green strawberries, buddah's hand, rhubarb, and lovage are addicting to your palate.
Celeriac Agnolotti ($17)
Experience the ultimate flavor-and-texture firework in your mouth with this dish, which fuses rich seared foie gras, savory mesquite cake, and celeriac agnolotti with crunchy sunflower and sweet black pepper gastrique.
Mushroom Noodles ($15)
This glazed wide rice noodle dish is reminiscent of pad see ew, but with much more complex and sophisticated taste. Enjoy the variety of wild mushrooms sauteed in sweet soy sauce with Asian broccoli and silky rice noodle.
Scallops ($32)
Three beautifully seared, plump scallops maintain tyeir perfectly juicy and tender textures on the inside. The colorful beets are pleasing both to the eyes and the mouth. The flavor of the dish is further enhanced by the likes of horseradish, white soy ponzu, and wasabi
Monkfish ($29)
The monkfish, while slightly on the dry side, is drizzled with citrus-y, yuzu glaze and mint yogurt. The fish sits on a bed of crunchy green almonds and English peas.
Yuzu Curd ($13)
The combination of thick, rich yuzu cream with pate sucree, or pastry dough enriched with egg yolks and suga, is absolutely irresistible. The garnish on top is even more elaborate – rhubarb, crunchy pistachio, thin, crispy sugar "wall," and a whisk of cotton candy that just melts in your mouth. You got yourself the perfect dessert to wrap up this amazing culinary journey.