King
Italian restaurant · SoHo
18 King St, New York, NY 10014
Highlights
Seasonal Southern Italian menu & unique cocktails, romantic nights.
Seasonal Southern Italian menu & unique cocktails, romantic nights.
"A Soho restaurant recently named to the New York Times' Best 100 Restaurants list is running a summer daytime café service from June 4 through August 4, 8–11 a.m. daily. The pop-up draws on French and Italian café traditions, offers coffee from a Brooklyn roastery, and features pastries and morning dishes by the pastry chef — including scones with whipped honey butter and strawberry-lavender preserves, a frittata verde with asparagus, chèvre and mint, and a cured-salmon, cucumber and crème fraîche tartine — all available for dine-in or takeout." - Nadia Chaudhury
"The King fruitcake is a dark and dense dessert adapted from the version co-owner Jess Shadbolt’s mother makes every year in the U.K." - Kat Odell
"This handsome, low-key restaurant descended from London’s famed River Cafe, and the menu reflects a mix of Italian and French cuisine — with some Brit sensibilities thrown in. A meal should begin with a plate of panisse (chickpea fritters shaped like french fries) decorated with brittle toasted sage leaves, before progressing to an entree such as pork chop with borlotti beans, Hudson Valley trout with English peas, or hanger steak chargrilled over thyme branches with wax beans, lentils, and basil aioli. The menu changes often and the wine list is one of Soho’s best." - Robert Sietsema, Melissa McCart
"It’s an art form to make delicious food look this easy. Chef/owners Clare de Boer and Jess Shadbolt met working at London's esteemed River Café, then banded together with Annie Shi to open King. The popular bar area leads to an intimate rear dining space lined with bright artwork and gleaming mirrors—the overall effect is a sense of ease that restaurants can take ages to acquire.The kitchen brings a deft touch to their small, daily-changing menu, with ingredients pulled straight from the greenmarket. A tangle of warm tagliarini has gratifying bite, paired with a textured tomato sauce; while perfectly cooked lombatello (Italian for hanger steak) arrives chargrilled over twigs of rosemary, with braised rainbow chard and a lovely anchovy and oregano salsa." - Michelin Inspector
"Shuai Wang hopes King BBQ will transport diners to New York’s Chinatowns, where roasted and glazed meats hang like ornaments in store windows." - ByKate Kassin
