We finally made it to K. After four rescheduled dinners, dinner club finally has K under its belt.
K is for Kinkead’s.
Since we arrived a bit early, we sat at the bar for a cocktail before our table was ready (and, happily, were able to sip and chat for as long as we wanted and were not rushed, even though we were at the bar beyond our reservation time). It was nice to sit and catch up. It was not nice to get the stink eye when I asked the bartender if he had a cocktail list I could peruse. I’m not good on the spot, I need ideas. Apparently, I should know better than to be so gauche as to ask for a menu. Vodka cranberry, then, it is.
Upon being seated, we were immediately given a wine list—but not menus. In fact, we weren’t given menus until we had been sitting for five minutes or so.
While we looked over the menu (which, we noted, was different than that which was on the website—I understand this is normal and should know better than to choose and commit myself to something online), the waiter brought us a bread basket. Filled with a variety of choices (cornbread and slices of white and wheat) the basket was accompanied by a dish of soft butter. Soft butter is key.
The cornbread was fantastic—it had a touch of cumin and a kick of chili pepper, which were both nice surprises that were subtle enough that you could taste something “different” but not so overpowering that they took over the sweetness of the corn.
Not surprisingly, we each started with an appetizer. Two of us ordered the pumpkin ravioli with a sweet balsamic glaze, crispy sage, crisp prosciutto, and pine nuts while the other two ordered the Hawaiian style tuna tartare “poke” with sushi rice, mango, toasted macadamias and taro chips. Not a drop of anything was left on any of the four plates. The ravioli appetizer (the long plate had four on it) were tender and the pumpkin puree was sweet and smooth, complemented well by the acidity of the glaze. And the sage was a perfect touch. I always forget how much I like crispy greens; it reminded me, a bit, of the crispy spinach appetizer (the palak chaat) at Rasika. The tuna tartare was perfectly seasoned, with the mango adding sweetness and the macadamia nuts adding texture to the appetizer.
We practiced a little more individuality when ordering our entrees. As this is a restaurant known for its seafood—and since there was really only one non-seafood entrée option (a NY Strip), we each stuck with the fruits de mer.
The most impressive of the entrees was the crispy grilled whole black sea bass with cucumber salad, baby bok choy, and a Chinese fermented black bean sauce. The waiter made sure that we knew that the fish was whole. A whole fish means that it comes with the head still attached and that you have to figure out how to filet and debone it yourself.
Yes, we know.
The fish came curled around the cucumber salad. It was perfectly crisp on the outside, flaky and moist on the inside. The Asian flavors—ginger, sesame, fish sauce—added a complexity to the dish which, otherwise, would be simple but still delicious.
Another entrée selection was the swordfish served with cannellini beans and ditalini pasta. The fish was perfectly cooked and topped with a fragrant pesto. The sauce that accompanied the fish was the perfect complement.
I stayed “safe” and ordered the cod. But it was topped with imperial crab and served with pureed sweet potatoes so delicious we ended up ordering a separate side order for the table. The dish also came with a stuffing like concoction, the components of which I was never sure but the taste of which I was certain was delicious. There was definitely corn in it—it was sweet like cornbread but had the consistency of stuffing. I also had a small pile of wilted spinach on the side, but, alas, I can’t tell you how that tasted.
The fourth selection was autumn themed—a flaky white fish served with carrots, root vegetables, and a beet puree that gave the plate a beautiful fuschia color. The mixing of the flavors was warm and comforting.
Who were we to say no to dessert? We tried, we really did, but as we saw plate after plate of dessert parade past us, we knew we had to give it a chance. What better way to try things out than to get two samplers? We ordered the sorbet (mango, passionfruit, and raspberry) and the crème brulee (pistachio, dark chocolate, and salted caramel). The mango sorbet was the star of the desserts—it tasted like summer. Sweet and fresh, the sorbet was so authentic it was as though you were eating a mango half that had been frozen. The passionfruit was very tart. Very. The raspberry was nothing to write home about; we decided it was the best “go to” in terms of sorbet flavors. Each of the crème brulee selections were tasty. The chocolate tasted more like pudding than crème brulee. The pistachio was so subtle we had to be reminded what the flavor was but, once you had it in your head, the flavor became more pronounced. The salted caramel was the best of the three and the only one that we finished completely.
The crowd was a bit older, but we enjoyed livening the place up with our youth and our interesting young folk conversation. Parking was plentiful on the street, but the restaurant does validate garage parking. On an expensive or not scale, Kinkead’s falls more on the former side but the quality of the food and its presentation is worth it.