Bespoke Kitchen

NOTE: THIS JOINT IS NOW CLOSED!

The concept behind Bespoke Kitchen is a totally custom dining experience that’s different every time. The idea is simple: aside from about a dozen starter items, you choose from four proteins and whether you want your protein to have rich or light flavors. The alternative is to leave the entree completely up to the chefs with a secret protein. There are several chefs, too, by the way. All have different culinary backgrounds, but all are incredibly talented and well-experienced.

When I was here for an influencer event via their PR group, NYC Restaurant, organized by The Dishelin Guide, the available proteins were rib eye, branzino, sea bass or duck. The secret protein turned out to be lamb on this night, but I didn’t get to try any. It did look beautiful though:

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Let me get back to the starters though. We tried a bunch, so I will just fire them off with some commentary to go with each.

STARTERS

Diver Scallops:

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These were pretty good. They were halved scallops served atop a bed of spaghetti squash, hen of the woods mushrooms and pine nuts. The outside was seared and caramelized just right, leaving the meat supple and juicy inside.

Bacon Tasting:

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Thick cut belly, maple bacon and lamb bacon graced this beautiful natural wood platter of pork. My favorite was the lamb, not only because it is delicious but because it is a rare gem to find on any menu here in the city.

Bacon Dumplings:

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Lobster cocktail:

Why the fuck not? These were like cheddar and bacon Totino’s pizza rolls, only elevated and in a nicer wrapper.

Mixed Ceviche:

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Light and refreshing, this bowl contained fluke, octopus and shrimp, with a side of sweet potato chips.

Tuna tartare:

Short Rib Gnocchi:

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The gnocchi were light but with a crispy coating on them, and the short rib was rich and extremely flavorful. Big fan of this dish.

Grilled Octopus:

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This was really well executed. The tentacle was very tender, and the squid ink balsamic on the plate was perfect for smearing onto the purple potatoes. Check out my buddy Ben’s awesome shot of it:

A photo posted by Ben Hon (@stuffbeneats) on

My other crappy pic:

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I ended up going back another time and shooting this again. Check it:

ENTREES

Each protein comes as a fully composed meal, complete with a starch and a veggie. Naturally, I went with the rib eye. I also tried some of the duck.

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The rib eye was really juicy and succulent, with lots of nice beefy flavor. While there wasn’t much cap present, the eye was delicious. I score it at a nice 8/10. Two other rib eyes were ordered in our group, and each one was plated differently, with different veggies. One even had a poached egg on top!

But check out this duck!

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Beautiful tuna plating.

The fat could have used some better rendering, to get that rubbery quality out completely, but that is a tough challenge to accomplish on a breast while still maintaining a good medium rare cook temperature. I was fine with trimming the fat away and munching on that beautiful pink breast meat.

DESSERT

Burrata Cheesecake:

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This delight is made in house, which is very impressive being it is a burrata cheese. It was super creamy and light, served with graham cracker crumble and an apple caramel. It was simple and delicious.

Cinnamon Bun:

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This was really tasty, and my favorite of the desserts. It was a soft cake inside, some good crisp outside, and lots of ooey gooey dolce de leche glaze on top.

Chocolate Pudding:

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This lacked sweetness, and almost tasted as if it was sugarless or “diet” – not fake sugar, but NO sugar, or LOW sugar. I didn’t mind so much, since I don’t have a huge sweet tooth to begin with, but some other diners expressed dissatisfaction. I did get that cocoa flavor from it, though, and the texture was nice and smooth.

Butternut Squash Ice Cream:

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This was really interesting, and at first I didn’t think I’d like it, based on the description. Imagine candied yams in an ice cream format, but without that horrible starchy texture. It was similar to that flavor. I was oddly attracted to this, so I just kept going back to it over and over. That must mean it was a success.

I definitely recommend coming to this joint. Every meal you eat here will be different, even if you and your table-mates order the same exact thing at the same exact time. It’s kind of fun, new, exciting and adventurous. I’m happy to see something unique like this in NYC.

BESPOKE KITCHEN
615 Hudson St
New York, NY 10014

3 thoughts on “Bespoke Kitchen”

  1. Call me unsophisticated if you want, but I refuse to eat anywhere that uses the following words:

    Protein
    Pommes frites
    Umami
    Haricots very
    Artisan

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