Since opening in 1991, The Kitchen has felt like a party from start to finish, hosted by the energetic Chef Kelly McCown. Diners are encouraged to get up and walk around, maybe even peek into the kitchen to chat up the cooks. Really like that truffle dish? The chef invites you to ask for seconds. Having fun is central to everything here.
The menu changes monthly and features far-reaching inspiration. Start off with a Japanese "bonenkai" party of shrimp with a bit of ginger-infused sake sauce. Then move on to the Périgord truffles grated heavily over butternut squash cannelloni with creamy sauce forestière. Other highlights include a pan-fried cake of house-made kimchi and Dungeness crab, topped with tamarind-glazed pork belly and an edible orchid.
Work in progress.