Since it began rather modestly in 1991 as a once-a-week, performance-style, hang-out-with-the-chef, three-courses-for-$35 restaurant, The Kitchen has grown into a beloved, unique, essential and very expensive destination at the upper end of the local pecking order.
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New chef John Griffiths addresses diners at The Kitchen. The food is still great, but the show is bland, says The Bee’s critic.
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Bavette cut of Wagyu beef with white asparagus, green garlic and morel sauce.
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Asparagus with cured lardo and pickled rhubarb.
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Ciabatta French toast with caramelized mousse, strawberries, candied hazelnuts.
