Welcome to my 10th edition of a newsletter that has nothing to do with real estate, but everything to do with the foodie scene in New York City which is just as exciting :).
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Kitchin | Scotland Restaurant
Where: 78, Commercial Quay, Leith, Edinburgh EH6 6LX, United Kingdom
Have you ever ventured out for a good meal? I can't say that the dinner at this Michelin-rated restaurant was the sole reason for my weekend trip to the motherland of scotch, but after watching an episode of "Men in Kilts" I had to try.
Oh boy, let me tell you, I was not disappointed. In fact, out of all the restaurants I've had the pleasure to dine at all over the world and in New York, this restaurant is definitely in the top three.
My personal highlight? The secret scotch whisky pairing option. While not on the menu, if you ask for it, you will not be disappointed. You might be wasted by course number five, but in turn, it will make courses six and seven even more enjoyable.
Between the amazing tasting menu, fantastic hospitality, and dishes being presented by Chef Kitchin himself, it was well worth the six-hour trip to Scotland.
A' la carte dishes include the glorious likes of poached lobster marinated with vanilla dressing, nutmeg & rosemary (with an irresistible $30 caviar option), roasted squab glazed with miso & bourbon sauce, and old favorite, foie gras torchon, here w/ caramelized mango and spicy chutney.
The $180 tasting menu is nothing shy of gastronomically epic, with seven sublime courses that take diners from foie gras crème brulée w/ onion ice cream (obviously that’s going to be part of our last meal on earth), to scallop tartar w/ beet gazpacho sorbet and makrut lime oil from Southeast Asia, to that aforementioned squab, to white chocolate & orange blossom w/ burnt honey ice cream to finish. Sub-lime.
Where: 47 S 5th St, Brooklyn, NY 11249 | Williamsburg
the open kitchen, which sits on one side of the room like a stage will draw your eyes inexorably towards the white-jacketed chefs as they go about their work with quiet efficiency. Eating here is serious business, but happily, as a contented buzz fills the room, helped along by the chefs who deliver the dishes themselves and describe them with contagious enthusiasm.
Ice cream made from bedstraw, caramel made from meadowsweet, and an elegant presentation of "confections" further epitomize this new Nordic cuisine that celebrates man’s relationship with nature and the changing seasons. It’s clever without being self-congratulatory, original without being gimmicky, and complex without being complicated.
Fun Fact: The chef of Kitchin is the brother-in-law to the chef of Aska. With Kitchin having one Michelin star and Aksa having two Michelin stars, it's safe to say there might be a family feud between the best Michelin-rated restaurants.
Daniel Kramp
Licensed Associate RE Broker NY | CT
Union Square Top Agent 2019,2020
danielkramp.com
