The name may sound generic, but dining here is an experience unlike any other. Since opening in 1991, The Kitchen has felt like a party from start to finish, hosted by the talented Chef Kelly McCown. Diners (celebrants are inevitably included) 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 that incites guests to honor a world of culinary traditions in a single night. 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. In the holiday season, this may be tailed by an old-timey Christmas supper, starring butter-poached beef tenderloin dressed with red wine sauce and potato fondant.
Nibble on a divine chocolate chip cookie while waiting for desserts like caramel pudding.- MICHELIN guide inspectors