35 East 18th Street

New York, NY 10003

(212) 475-5829

http://www.abckitchennyc.com/

As soon as ABC Kitchen opened up, there was an immediate buzz among my foodie and Dietitian friends. In May 2011, ABC kitchen was named Best New Restaurant of 2011 by the James Beard Foundation. I was so excited to try this place out, not only because I heard the food was delicious, but because their strong mission and commitment statement made me proud!!

ABC Kitchen boasts a commitment to “consciously sourced ingredients, locally grown seasonal fresh produce, organic small farms, cruelty-free / humanely treated livestock, meat, fish and dairy that is locally sourced where possible, free of pesticides, synthetic fertilizers, insecticides and GMOs,teas, coffees, spices, organic wines, and juices that are organically cultivated fair trade”. ABC kitchen celebrates sustainability, artistry, and global diversity. For more information, visit their website: www.abckitchennyc.com !

Sitting down at our table, the simple elegance started with unique silverware and resonated throughout the dining room… an old lamp and lighting store. I couldn’t wait to read the menu. The menu offered appetizers for the table, salads, pastas, pizza, entrees, sides, and dessert! And like a smart restaurant, they offered two different sizes for pasta dishes!

I enjoyed pretzel crusted calamari with mustard aioli and marinara sauce, a salad with black mission figs, arugala, and shaved ham, shared a taste of the homemade spaghetti with chanterelles and white truffle, and suckling pig with plum and smoked bacon marmalade. The sides for the table included pumpkin with sunflower seeds, mashed potatoes, and sunchokes.

All dishes were delicious. I learned quickly from the rich taste, that these dishes were all bordering “dessert-like” decadence. Although the ingredients were excellent, I found myself mystified by how much butter, oil, and salt was used.

Would I go back?- I would go back for special occasions or to try their pizza.

What did I like most? I loved my salad. I also really enjoyed the kitchen’s farm-to-table approach and the organic, shabby chic vibe of the restaurant.

What I liked least:  I felt the ingredients were so fresh and wonderful- why use so much butter or oil??