The Kitchen has a unique interior which gives it an unusual vibe and ambiance. The menu is well attended to meet most any taste, but not so extensive making it difficult to decide what to have for dinner. The two of us had grilled Calamari and Yellow Fin Tuna Sushi appetizers. Very light which allowed plenty of room for the entrée. The Swordfish was very good, although slightly overcooked and my friend had the Ahi Tuna - it was superb. The well drinks were very good and interesting. My favorite was the Valentyme Gimlet. The other was, Oak Barrel – I believe, it was made with Vodka (the chef's favorite), a bit tart, but something to get you outside your comfort zone of drinking the same ole concoctions. During dinner, we had a smooth Red - 2010 Moillard Côtes du Rhône Les Violettes. We will definitely be back!
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