Kitchen Social — Restaurant in Montgomery

You know what's faster than an Amazon Prime drone on Red Bull? The management here. I posted a review and within minutes--MINUTES--Justin, one of the founding partners, swooped in like Batman with better manners. Not some robotic "we value your feedback" garbage, but a real human being with curiosity, respect, and actual problem-solving skills. I've had paramedics show up slower. If my cable company worked like this, I'd invite them to Thanksgiving.

Here's the kicker: what started as a little stumble turned into a clinic on the Turnaround Mindset. Seriously, this will probably make it into my next book: how a dropped ball, if scooped up with speed, humility, and class, can turn a potential customer loss into a future fanboy. They didn't just fix it--they flipped it, multiplied it, and probably captured thousands in sales they would've lost. That's not just recovery--that's ROI with a cape on.

And the place itself? Forget "gorgeous." That's lazy. This joint is bright, airy, modern, high-ceilinged, and so open you can watch the chefs cook your food while you're still Instagramming the menu. It's like dinner and a show, except the show is sauté pans and you don't have to tip the performers.

The menu? Expansive, yes--but not in a "cheesy-cakey-factory-phonebook" way. More like: smart, streamlined, and so loaded with options you'll need a coin flip and a therapist to choose. And every dish? It's got more layers than a Netflix docuseries where halfway through you're yelling, "Wait--what?!" Except here, the big twist is in your mouth, and you don't regret bingeing it.

The food? A flavor architecture project. Whoever's designing these plates is basically the Frank Lloyd Wright of taste buds. If they built me a house, I'd live in the pantry and Airbnb the fridge.

And then there's Kylie. Patient. Kind. Resourceful. Basically, the opposite of every DMV employee you've ever met. If they could clone her, we'd have solved both the service industry and possibly world peace.

Value? "Highway Robbery...but in reverse!" For this quality, you almost expect to see "Congratulations, you're our one-millionth customer!" pop up at the bottom of your check. It's like fine dining without the financial mugging.

Bottom line: this isn't just a restaurant. It's a masterclass in how to mess up, fix it faster than humanly possible, and win a customer for life. Justin and the team didn't just earn my respect--they earned a chapter in my book and maybe my first-born child's...

I walked in and was greeted by some friendly, familiar faces. Jo Margaret, the front of house key, got me a hot spot at the bar where, at 4 pm, Friday was half full. The bartender was very friendly and let me try some of the red wines to pair well with the steak I was about to order. I ordered house red wine and the shrimp appetizer. Which was a lot like bang bang shrimp from bonefish (just way better)with assorted fresh veggies. The savory maple pork appetizer was next in line with a bed of fried rice. The crunchiness of the rice was very surprising at first, I've never had rice like that before, and it was something I've never had. The pork was savory and to die for. 😋 but not as savory as the filet I ordered next with the most perfect side of potatoes & kale. I mean, I've had a lot of filets in chef'n days, and this one takes the cake. (I could eat 3 of these)! The red wine 🍷 paired well with filet. And not mention I ordered the teriyaki ribeye next because I was hungry and had to try em both of course. I went by myself, so there was no judgment. By this time, it was 6 or 7 at night, and the bar was popping with more people standing than sitting, waiting for a spot just socializing. I sat next to an Italian couple to my left and an older couple to my right raving about the service and the food the entire time. Mandy, the front of the house manager, was excellent 👌 and ran a tight shift. Menor, the executive chef should be proud of his team, he had the challenge of the wifi going down during the dinner rush ( so he had the tickets written by hand all night) and killed it! The pace was set. My 4 courses came out in a timely manner, and someone was apparently very attentive to my eating habits because seconds after finishing one course, the next came out! DJ, the Sous chef, was very engaged with the chefs on the line and seemed very prideful in serving it fast and serving it right! 👍. I met the owner, Justin & the GM Barry, on my way out, and both were very friendly and engaged with the guest. It seemed like this kitchen social location is going places. Other restaurants could learn a thing or two from...

This was our first time dining here and not disappointed! Thought we would have problems finding a place to park but we’re able to park right across the street from it ! Bonus!! Ok so it was around 8:30-9ish and was seated right away. They’ve got almost outside seating in the bar where they roll up the windows and roll down a screen to keep bugs out. Pretty cool stuff! Jess was our server and she was super nice , helpful and friendly. We had like a dozen questions for her and she rattled off the answers so she definitely knew what she was talking about. Started with the “To die for”- cheddar scallion biscuits with honey butter. So good and glad they weren’t all you can eat! Then Mrs. And I went a la cart with the eggplant meatballs ( no really) , the Social House Salad and finally the Shrimp Tempura Bowl. All to split. Now for the bads - The Social House Salad’s first ingredient on the menu is applewood bacon and guess what? No bacon. Called Jess over and she got us more than enough. And I thought it came with a little too much pear vinaigrette dressings. Mrs. thought it was fine. All in all I’d give it a 4 out of 5. Tasted good salads aren’t really me. The roasted eggplant came with ciabatta toast to dip in the sauce and put the meatballs on however I thought it was just too toasted (?) but did not take away from the taste whatsoever and was my favorite dish of the night. The Shrimp Tempura Bowl was ok. The shrimp were kind of bland and I expected a little more crunch and there wasn’t much sauce. The sofrito rice bowl was jammed with rice and veggies and made it a better dish. And I didn’t really count the shrimp and thought Jess said we got 10 but I guess our count was closer to 7-8. Really all in all this was a nice dinner with great service and good sized portions. We’re going back! Ooops forgot to post last time so we’re back ! Got the same Eggplant meatballs ( So so good!) Got the to die for biscuits again. And the main course was the the Scezhuan Noodles ( I know I misspelled it) and we swapped out the chicken for shrimp. We split it and it was plenty of food for us! Already planning on...