Cuisine:

• American
• Breakfast
• Fast Food and Hamburgers

Kitchen 1540 Description:
Do not be misled by the casual T-shirt-clad staff in red Vans; chef Paul McCabe's Kitchen 1540 is all buttoned-up. McCabe's concept of freeform "social dining" encourages people to share plates and new tastes while creating their own gustatory adventure. An exciting menu (not an item over $32 in sight) appeals to both the straightforward steak-and-martini crowd and adventurous foodies. Stylish cabanas out back make for fun alfresco dining. Innovative rosemary and red-grape focaccia sets the tone. "The Bar," tucked in the corner, sends out glorious oysters, along with charcuterie and artisanal cheese, highly simpatico with Duval-Leroy Rosé Champagne. We like the mingle of beets, clementines, pistachio-brittle nuggets and Valdeon blue cheese on caramelized yogurt. Crispy smoked duck skin infuses flavor into ruby-red bigeye tuna spruced up with watercress purée. Presentation excels with McCabe's foie gras perched on a 400-degree black sea rock with a citrus emulsion and subtle black pepper financière. Sizzle transfers from rock to mouth with blood orange-infused pop rocks, a crescendo on the palate that stirs childhood memories. Tender Kurobuta pork shoulder rests on pillows of gnocchi, while the seafood stew plays as a rich medley of monkfish, mussels and lobster in a redolent kaffir lime, lemon grass and lobster broth. Playfulness appears again in the pastry realm, in a sweet trio done as an homage to house-brewed root beer: a mini float, root beer mousse cakes and root beer brittle.


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