Summer Ends at Kith and Kin

I had dinner at Kith and Kin on the last day of their summer dinner menu…..the menu that was created by Chef Kwame Onwuachi before his departure from Kith and Kin.  Let me tell you.  He deserves every award that he has won, including the James Beard Rising Star Chef Award.  His food is amazing.

Cucumber and Avacado

For starters, I had the Cucumber and Avocado.  This is a really nice, light summer dish consisting of Goose Berry Piri Piri, Marinated Cucumber, Asian Pear, Puffed Quinoa.  Each bite led to the next bite.  It was so light, I could eat this without any guilt at all.  Delightful.  

Now to the main course.  I chose the Trinidadian Chickpea Curry & toasted almonds served with Mango Chutney.  The side dish is the Brussels Suya, which are brussel sprouts with African spices, Pickled Pearl Onion, Marinated Tomato.

I ate everything.  It was so good.  It is not normally a dish or a combination that I would eat.  But everything worked so well together.  It was really delightful.  Yes, I have used that word once already, but it really was delightful.  The respect given to this food is admirable.   I would really enjoy this meal again…..but as I stated earlier, I went on the last day of this menu.  I’m glad I did.  I wish you well in your next adventure Chef Kwame!

Kith and Kin is handling the COVID 19 well.  All of the food is covered and only uncovered once it is served.  Likewise, all drinks are covered as well.  Masks are required unless you are seated at a table.  All bar stools have been removed from the bar.   I felt safe while dining. 

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