Green Kitchen
American restaurant · Upper East Side ·
Relaxed indoor-outdoor seating with cocktails & American bites
Relaxed indoor-outdoor seating with cocktails & American bites
"People have been eating eggs in some form or another at Green Kitchen on the Upper East Side since they opened their original location in 1931. Today, it's still a brunch staple in the neighborhood, and tables are not easy to get. After 11am, be ready to wait while tables full of people in fancy loungewear and Alo sets sip mimosas and gossip. Expect some perfectly fine, down-the-middle diner classics, like a decent eggs benedict, and a breakfast burrito that begs for hot sauce. The mimosas cost $10 (and it’s $50 for a pitcher), the room is a gorgeous tiled forest green, and most of the dishes are under $20. Despite all that, there are much better options in the neighborhood for brunch." - Will Hartman
"The owner of longtime Upper East Side diner Green Kitchen died from complications related to the virus on March 30. A classic neighborhood diner that’s been at the same location on First Avenue and East 77th Street since 1931." - Tanay Warerkar
"An early-2019, New York–inspired concept from Clique Hospitality that pays homage to Greene Street and SoHo’s early-’80s artistic scene. The Rockwell Group–designed space features New York street art and an art collection curated by the resort’s creative director, and it hides behind a theatrical speakeasy entrance — a secret vintage video-arcade speakeasy with classic games and an 8-bit–style tiled floor. Guests enter through a vending-machine door and tunnel into the main bar and lounge, where bartenders work inside a stunning gold, birdcage-like structure. The menu, overseen by chef du cuisine Lanny Chin, offers modern American shareable plates and over-the-top entrees such as Legs and Eggs (butter-poached king crab legs with Kaluga caviar), Jidori chicken kebobs with shawarma-spiced tzatziki, a kale and duck confit salad, and a 42-ounce tomahawk rib-eye served with creamy au poivre and bordelaise sauces." - Susan Stapleton
"A hands-on Balinese cooking school located about 20 minutes from the village centre where participants visit a local market, forage ingredients on an organic farm and prepare traditional dishes—such as perkedel jagung (corn fritters), pepes ikan (spicy fish in banana leaf) and sambal matah—using a wood-fired stove and large mortar and pestle in a charming open-air kitchen." - Penny Watson
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