Kingfisher — Restaurant in New York

Ah, Kingfisher, the restaurant where culinary dreams take flight and taste buds embark on a journey of gastronomic wonder! Strap in, dear readers, as we dive headfirst into the world of exquisitely cooked oysters, mushroom magic, and polenta perfection, all seasoned with a hearty dose of humor.

Upon entering Kingfisher, I was immediately struck by its charm. The ambiance was so quiet you could hear a pin drop, but let me assure you, there was nothing boring about it. The silence was the backdrop to a culinary opera that was about to unfold. The decor was like stepping into the pages of a high-end interior design magazine, minus the awkward feeling of sitting on furniture you're afraid to touch.

Now, let's talk about the stars of the show—the food! The oysters, dear readers, were not just nicely cooked; they were practically doing the tango on my taste buds. They were so fresh that Neptune himself would've been envious. I felt like I was sitting at Poseidon's dinner table, savoring the fruits of his underwater kingdom.

But the mushrooms, oh, the mushrooms! They didn't just taste good; they whispered secrets of the forest floor. Each bite was like a walk through an enchanted woodland, and I half expected to stumble upon a gnome or two as I dined. If you think you don't like mushrooms, Kingfisher will change your mind.

Now, let's not forget the polenta, the unsung hero of many a meal. At Kingfisher, it's not just a side dish; it's a revelation. Creamy, dreamy, and utterly delightful, it's the kind of polenta that could make an Italian grandma shed a tear of pride.

And then came dessert. Ordering the panna cotta was a "nice experience" indeed. In fact, it was so nice that I wanted to write a sonnet in its honor. The silky, wobbly wonder was a sweet symphony in my mouth, and it vanished from my plate faster than you can say "divine indulgence."

But what's a memorable meal without the perfect wine to accompany it? The wine list at Kingfisher was not just extensive; it was like the Encyclopedia Britannica of fermented grape juice. Every sip was a voyage through vineyards, and every bottle was a chapter in a novel of oenophilic delight. You could practically taste the dedication that went into curating this liquid treasure trove.

Now, let's talk atmosphere. Kingfisher had it in spades. The quiet atmosphere wasn't the eerie kind that makes you feel like you're in a library; it was more like a shared secret among diners. The soft hum of conversation and the clinking of glasses created a symphony of contentment.

In conclusion, Kingfisher is not just a restaurant; it's a culinary sanctuary. It's where oysters become poetry, mushrooms become magic, and polenta becomes a revelation. It's where panna cotta is a "nice experience," and the wine list is a treasure map to vinous bliss. So, if you ever find yourself in the vicinity of Kingfisher, don't hesitate. Dive into the quiet, beautiful decor, and let your taste buds take flight on a journey you won't soon forget. Cheers to Kingfisher, where silence speaks volumes, and every dish is a work of...

Really enjoyed my meal here, will be back.

All the food was excellent but highlights were the heirloom egg (with lots of roe!) and kingfisher seafood stew (every bite of seafood delightful and an impeccable chorizo). Eager to see how the stew changes on future visits, you can tell they'll be able to do a lot with this dish depending on what fresh ingredients are available.

All the other dishes we had—scallop, bread, fluke, mushroom, pannacotta, and chocolate tart—were also great. The persimmons on the scallops were fresh and prepared perfectly.

Sitting at the bar and watching the kitchen was really fun, comfortable barstools and spacious enough.

Staff was excellent. Our waiter Luca was very attentive and professional, and handled and calmed down a table of obnoxious guests discreetly. Having our coats taken by the host was a nice touch, and the other staff executes their roles well. Really enjoyed getting served some dishes by the cooks who prepared them, another reason to sit at the bar.

Wines were great, with excellent recommendations from our waiter. Wine was extremely affordable. This may be due to the fact that the wine is technically coming from the wine store up the block while Kingfisher awaits a liquor license. Wine this good and affordable with food of this quality essentially doesn't exist in NYC, and it made the entire meal feel like an exceptional value.

Definitely recommend, especially if you're in the neighborhood but good enough for a special trip from...

Small Portions, expect to pay top dollar for very small portions, ie, the duck wasn't a full breast, just the middle section cut in a slab. The appetizers seem to be the strong point, lovely and balanced flavors. Main courses were undercooked, over reduced and flavor profiles were overbearing, ie, the truffle and coffee with the duck tasted only of yesterday's Foldgers. Don't expect to see your waiter after you order. Ours didn't check on us after the meal was delivered (we could have addressed our concerns about the food) and we had to flag her down to get the check. Expect to smell like shellfish when you leave. The exhaust fan or air filter wasn't working the night we were there and it was very smokey/smelley. We really wanted to like this local restaurant. I actually come from working in the back of the house at restaurants and don't want to badmouth anyone. However, after our mediocre meal and verging on rude waiter, we felt fleeced handing over our credit card. There are lots of other restaurants out there struggling or starting up and they deserve...