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Kitchen 82

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Kitchen 82


Address: 461 Columbus Avenue
City: New York, NY
Zip: 10024
Phone: 212.875.1619
Fax: 212.875.0780
Site: Visit the restaurant site
Map: Map
Cuisine: American
Area: West 80s
Entree Price: $10-15


Summary:

“Kitchen 22 is my vision of the ideal neighborhood restaurant – a comfortable space and incredible food at a great value.” – Charlie Palmer With its $25 three-course prix fixe dinner and an equally affordable selection of fine wines – and no reservations – Chef/Owner Charlie Palmer’s Flatiron favorite proved to be exactly the restaurant he hoped for, and set the precedent for more to come. First up: Kitchen 82, Palmer’s first venture on Manhattan’s Upper West Side. Like its predecessor, Kitchen 22, Kitchen 82 draws its own distinctly unique “neighborhood” crowd. Fiercely loyal, Upper West Siders have made the young restaurant their own. Patrons put their names in and happily wait for tables while sipping on martini’s or beer, and often glancing at the latest headlines or checking the scores on the large screen Plasma television set above the bar. And due to its prime location, Kitchen 82 offers additional seating in the warmer months in its outdoor sidewalk café, an opportunity too good for most New Yorkers to pass up. Good food, good wine, good weather, all at a great price. CUISINE: The inspiration for Charlie Palmer’s “kitchen” concept came with the creation of a three-course prix fixe menu for just $25. Offering a choice of five appetizers, five main courses, and five desserts, the cuisine is pure Palmer: bold flavors, seasonal foods, and great presentations. Of course with Palmer, there’s no skimping on taste or portions, however reasonable the price. Offerings such as salmon two ways with black pepper biscuit and caper cream, black pepper-crusted tuna with julienne vegetables, wasabi cream and sweet soy, and grilled hanger steak with red smashed potatoes, sweet and sour onions, bitter greens and roasted mushrooms never fail to leave diners more than satisfied. Wine pairings are suggested for each main course as well, providing diners a professional recommendation along with an explanation as to why that pairing works. Desserts are more informal and on display in the dining room for patrons to make a choice, somewhat reminiscent of a French bistro or an early American diner. Favorites such as tiramisu and chocolate pudding are regular offerings, alongside seasonal berries with crème fraîche.


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