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Message
Kin - The Review
Posted on 5/14/15 at 1:26 pm
Posted on 5/14/15 at 1:26 pm
I finally made it to Kin last night after much anticipation. The hype is warranted.
Kin is the most hyped place to open in NOLA since Peche. The trusted few that have tried it have all been blown away and now I'm on the bandwagon.
The place is tiny with 1 communal table and bar seating around the kitchen and on the side wall. When I made reservations on Monday, the side wall was the only availability.
We arrived and were promptly seated, bringing a bottle of champagne and Cote du Rhone (BYOB no corkage). Popped the champs and started perusing the menu.
We decided on 3 apps, 2 entrees and eventually a dessert.
Apps:
Shellfish and Herbs- great way to start our meal. Everything was fresh and the vinaigrette made everything pop. Must order IMO.
Asparagus and Eggs- I don't eat eggs (lame, I know) so I didn't get as much enjoyment out of this dish. Most of the flavor of this one was based around the egg.
Belly and Tomato- Now we're starting to get some big league flavors. The belly was perfectly rendered with a nice crust on top. The tamarind clove glaze gave a touch of sweetness and spice. Another must order. I'll add the radicchio was overly bitter and should have been omitted. It was strong enough to dominate the dish.
Entrees:
Turf in Surf- This was too interesting to pass up. It's a slice of hanger steak wrapped inside a squid body. It was served with a lovely list of mushrooms, and mixed veggies and flavored with a nice chili sauce. The flavors on this were nice, but not overwelming. They nailed the temp on the steak which was impressive to me since it was wrapped in squid. Bravo!
Oysters and gnocchi- All great meals should have a pasta dish. The gnocchi was sublime and along with the crawfish and sauce should be a standalone dish. The fried oysters were unnecessary, but I'm not about to turn them down. I just don't think they added to the dish and found the cornmeal crust distracting from the soft gnocchi and crawfish. Absolutely delicious, but just being thorough.
Heard the dessert list and had to try the Tira-miso. Glad we did. It was a tiramisu with a miso layer in the cake served with a coffee ice cream on top. Boom! Absolute flavor bomb.
I love the progresion of our dinner, starting with some cold apps and salad with medium flavor intensity. It felt each course escalated in complexity and flavor. Perfect dinner.
I suggest trying this place soon, as I see this as a short term pop-up until they find a full time home. The chef is doing special things and at this price point, will be packing it in until they move.
ETA: I tried to get pics of everything before altering the plates because these guys take such care of plating. It's rare to see someone go to such lengths to make a beautiful plate. The chefs at Kin are artists that need to be recognized.
This post was edited on 5/14/15 at 7:54 pm
Posted on 5/14/15 at 1:40 pm to Oenophile Brah
Looks outstanding. How's the parking?
Posted on 5/14/15 at 1:43 pm to Oenophile Brah
I see two menus of small plates. Didn't see the entrees.
Posted on 5/14/15 at 1:48 pm to Oenophile Brah
Tried to get a reservation a couple of weeks back and they didn't have much available. I'm going to try again soon, maybe in June when life slows down slightly.
Posted on 5/14/15 at 1:49 pm to arseinclarse
quote:
Looks outstanding. How's the parking
It was. I found a spot directly in front. Maybe lucky, but the place is so small max capacity might be 10 cars.
Also, I saw someone park "on the lot" which I don't believe is parking but he wasn't towed.
quote:
I see two menus of small plates. Didn't see the entrees.
Thanks for the heads up. My photo app has been causing me trouble lately.
ETA:
quote:
Tried to get a reservation a couple of weeks back and they didn't have much available
It's basically walk up only, though you can get a spot at the bar like we did. The one table can be reserved, but probably need 1+ week advance notice.
This post was edited on 5/14/15 at 1:52 pm
Posted on 5/14/15 at 2:19 pm to Oenophile Brah
quote:
I don't eat eggs
ok Guy Fieri
Everything looks beautiful as well as seemingly balanced flavor wise. good review
What is the chefs pedigree?
This post was edited on 5/14/15 at 2:20 pm
Posted on 5/14/15 at 2:24 pm to Caplewood
It's Hieu Than's place. Talented guy. Groomed by Sue Zemanick at Gautreaus.
Posted on 5/14/15 at 2:26 pm to Oenophile Brah
Looks awesome. Got damn
Posted on 5/14/15 at 2:38 pm to AppyTiger
quote:
Groomed by Sue Zemanick at Gautreaus.
Hieu Than— an alum of Tom Colicchio's Craftbar and Corton in NYC.
Place is excellent, and will be heading back soon!
ETA: Total bill for all of that food was $100. BYOB makes a big difference.
This post was edited on 5/14/15 at 2:42 pm
Posted on 5/14/15 at 2:40 pm to Oenophile Brah
I just looked at this place on Street view. Is it really on an island in the road? Looks tiny too.
I'm from BR, so excuse me for not knowing the location.
I'm from BR, so excuse me for not knowing the location.
Posted on 5/14/15 at 2:44 pm to Motorboat
quote:
I just looked at this place on Street view. Is it really on an island in the road? Looks tiny too.
I'm from BR, so excuse me for not knowing the location.
You could be from New Orleans and not have dined within 3 miles from this place.
Yes, it's on an island in a less then prestine neighborhood. The building looks like a converted paint shop and can hold 35 people tops(my opinion). Their sign has their name Kin in the smallest print possible.
Posted on 5/14/15 at 2:48 pm to Oenophile Brah
He he did that while at FCI and for a while after he got out. He's NOLA experience is under Sue. He's also got plenty of help with Nate also being in the kitchen. Good people. Hope they do well.
Posted on 5/14/15 at 3:06 pm to Oenophile Brah
quote:
I found a spot directly in front.
Nice job Costanza.
Solid write-up! Place looks legit. Love the BYOB w/ no corkage. How was that wine?
Posted on 5/14/15 at 3:12 pm to Oenophile Brah
Thank you so much for all of this.
Posted on 5/14/15 at 3:26 pm to Oenophile Brah
quote:Pretty sure that's the only way I'll go unless taking a cab.
I found a spot directly in front.
Posted on 5/14/15 at 3:26 pm to Rohan2Reed
quote:
Nice job Costanza.
I left the car there. I'll get a cab over the weekend and dine there again!!
That's one I picked up a few years ago from Keife and have been holding on to it. It was a big boy that really needed to be decanted. I just poured a glass when while we started with the champagne.
I got it pretty cheap, around $25 for one of their tastings. It was super bold, but was some nice complexity. Wish I had more and opened it at a more suitable place like La Boca.
R2R- Was T.F's. going away party for me.
This post was edited on 5/14/15 at 3:27 pm
Posted on 5/14/15 at 3:29 pm to Winkface
quote:
Pretty sure that's the only way I'll go unless taking a cab.
Good luck catching one home
Posted on 5/14/15 at 3:30 pm to Winkface
Really should be ok safety wise. There is a VW Beetle someone parked around the corner, behind the Taggers Wharehouse on S. Jeff Davis and Washington/Earhart, that really has only suffered minimal damage.
This is on my short list, but looks like a lot of ingredients on every plate. re the Steak in Squid, they must presear or roast the meat before stuffing, I imagine.
This is on my short list, but looks like a lot of ingredients on every plate. re the Steak in Squid, they must presear or roast the meat before stuffing, I imagine.
Posted on 5/14/15 at 3:34 pm to BlackenedOut
quote:
but looks like a lot of ingredients on every plate
Is that a bad thing?
Posted on 5/14/15 at 3:35 pm to BlackenedOut
quote:
but looks like a lot of ingredients on every plate
I certainly agree with you about the entrees. Though, the steak in squid was served in a cast iron pan and was intended to be a hearty rustic meal. It clearly wasn't subtle with the flavoring.
I thought the gnocchi dish could have done without the oysters as they didn't feel apart of the dish.
quote:
they must presear or roast the meat before stuffing
+1, Probably the only way to do it.
Maybe reverse sear?
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