I don't normally post pictures of meals, but I went to Kin last Tuesday and I really enjoyed it (they had a good write-up on nola.com the next day). They are putting out very technical food (not just upscale comfort food gastropub small plates) at a low price point and I want them to do well, so I am sharing some for those who haven't heard about them.

The location is odd to say the least. It is over on Washington just past Xavier, a small yellow building on a triangular lot. The interior is inviting and you either sit at the bar or at a communal table due to size limitations of the dining area. I thought this would be an annoyance, but we sat at the bar and the the chef interacted with us and others. It's not a Ko knock off layout, but you can watch them plate as there is no divider from back of house which is interesting. I was not bothered by the location or layout. While I sat at the bar, the folks at the communal table also seemed to be enjoying themselves. On to the food...

First for me: Burrata and tomato. Marinated, fresh, and fried tomatoes, mizuna, citrus. Dashi yuzu broth.

I enjoyed this very much. I wish there was a couple more of the citrus pieces, but it was excellent.

First for wife: She started with a house salad that she really enjoyed, but no pic.

Second for wife: asparagus three ways. Fried, grilled, and marinated.

This was really quite good and had an awesome presentation with each asparagus techniue stacked on the next with the poached egg placed on top.

Second for me: Oysters and gnocchi. Crawfish tails, cracked prosciutto, pan fried gnocchi, fennel puree. Citrus. Crawfish beurre blanc.

This was probably my favorite dish. Some of the most delicately fried oysters I have ever tasted. The fennel crawfish beur blanc and citrus mixed really well together with the salty, crunchy prosciutto. Again I wish I had a couple more pieces of the citrus, but it was wonderful and I would order this over and over.

Wife's Main Course: Beef and potatoes. Lomo saltado stir-fry. Aji amarillo.

This was really flavorful. Reminded me of sizzling beef at Vietnamese places, but better.

My Main Course: Sugarcane skewered lamb, garganelli, favas, broccolli, spring onion, fennel, mint pesto, coconut galangal cream

I really liked the fresh pasta and the sugarcane skewered lamb had great flavor. I enjoyed the dish and my wife thought it was great, but as a personal preference this would not be a repeat dish for me.

My Dessert: Banana Bread Pudding with honey lavender ice cream (I think)

This was shockingly light for what it was. I thought it would be really heavy and I wouldn't finish, but I ate the shite out of it.

Wife's Dessert: Toasted biscuit, strawberry jam over strawberry ice cream, basil, vanilla honey balsamic.

As much as I liked my dessert, hers was better.

The chef is a nola native trained at the french culinary institute in New York who went on to stage at Paul Liebrandt's Corton (this influence really shows in his plating), as well as at one of Collichio's craft restaurants. He got offered permanent positions at both spots, but instead of staying, he took a job at Gautreau's to move back home.

Prices on apps generally ranged from $8-12 and the entrees ranged from $18-25. Considering the pricepoint the plating is special (my pictures do not do it justice) and there is an impressive amount of technique and thought in the dishes. I will definitely be going back.

I highly recommend trying Kin especially if you appreciate technical food and presentation. Also remember BYOB right now (I unfortunately forgot).

This post was edited on 4/15/15 at 12:09 pm