Last updated on February 13, 2016
Unlike its uptown sisters, the downtown Kitchen offers a more relax atmosphere. This “farm-to-table” concept restaurant take space in the basement of a Soho hotel. We went there twice on 2 different restaurant weeks. One for lunch, and one for dinner. During daytime, it is bright, with its wood furnishings, it does give out a farm house/ barn vibe. On the regular menu, lots of shares and dessert items are served in mason jars, while most of main course still shadows those in the sister restaurants. However, don’t be mistaken, just because it is in a basement instead of a townhouse, sticker prices are still up there. So luckily there’s restaurant week.
Here we have 3 different kinds of lobster dumplings. The left one was served during lunch, and the right one was served at dinner. They are actually the same thing but prepared differently. Steam, deep fried, and in soup. It is hard to pick which one I like more, because it was mostly dough. One of them was even a little fishy.
mustard glaze, boston beer foam, pepper mamalade
The signature pretzel crab cake is the same as the ones at Townhouse or Fishtail, although, this one is the biggest in size. To be honest, i like pretzel a lot, I just think the crab got lost in there, and the honey drizzle at the bottom really wasn’t necessary.
whipped avocado, tobiko caviar
These 2 dishes were from the lunch RW menu. A quiche and a grilled salmon. And the 2 below were from dinner. While I do like the short rib and cavatelli, I found them a little on the salty side.
wild mushrooms, truffle cream
tomato miso vinaigette, bok choy, ginger olive oil
For dessert, I preferred the ice-cream with berries. Just because the others were overly sweet. For me at least, it seems the dishes were a bit over seasoned. Or may be my palette just crave for a bit lighter.
(Jan 2012 & 2013)
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