New York City is about to “welcome home” a lot of hungry guests.
Today, officially marks the opening of Kitchen + Kocktails by Kevin Kelley in the heart of Times Square. You may already be familiar with this well-known restaurant chain, as it boasts multiple locations nationwide in major hubs like Chicago, Miami, and Washington, D.C.
Known for its unique twist on southern, soul food classics like fried chicken and waffles, blackened shrimp and grits, jerk lamb chops, and more—the nearly 10,000-square-ft NYC location offers the same menu that customers have come to expect and enjoy.
As you might expect from an establishment highlighting beverages in its name, the cocktail offerings are creatively crafted and delightful. Attending a pre-opening preview gave me an advance look at the menu, and the thoughtful presentation of both the food and drinks truly stood out. The lively, welcoming decor creates an ideal setting for gathering with friends or enjoying an intimate date night. Energetic vibes fill the space. The rose-covered wall is not to be missed if you want to Instagram-worthy shots.
I was also blown away by the rich, mouthwatering flavors that left me wanting more—if only I had more space. The portions are generous, so go hungry. I ordered the fried pickles, stuffed salmon, and a triple-layered chocolate cake for dessert. As a self-proclaimed salmon connoisseur, I was pleasantly surprised by how much I enjoyed it. Smothered in a creamy sauce set atop a hefty bed of dirty rice, the salmon was seasoned and cooked to perfection. I typically never enjoy anything covered in sauce, but this was good and wasn’t too heavy.
To top it all off, I enjoyed a delicious blackberry margarita, which the waiter perfectly likened to an amped up “grape Jolly Rancher.”
During my visit, I also sat down with Kevin Kelley, the attorney-turned-restaurateur to get his take on bringing his brand to Times Square, what guests can expect, and more.
Check out the Q&A below:
BGG: Why did you choose Times Square? What makes Times Square that a special location?
Kevin Kelley: I’m not from New York. I don’t know New York well, but everyone in the world… I feel New York is the world’s capital. And when you think of New York, you think of Times Square before anything. This is where the ball drops, this is where everyone’s at. This is where you’ve got the larger populace. I feel like being in Manhattan is a centralized location that can make it a little bit easier for everyone to get to.
BGG: I know you have eight Kitchen + Kocktails restaurants nationwide. Will there be any surprises or a special menu for the New York location?
KK: We keep the menu exactly where people want consistency. If you go to McDonald’s in Manhattan and you want a Big Mac, you can have it. You may want a Big Mac in Los Angeles, California and it will be the same. Customers expect something from a brand, so we’re very consistent with what we do.
If you have eight different restaurants and I have three different things on different menus, now that’s 24 different items that my chefs and I have to perfect. Plus, I have to know what they are so I can make sure my brand is proper and consistent.
BGG: How does your experience and background as an attorney translate into your work as a restaurateur?
KK: That background matters a lot. There’s such a high barrier to being an attorney. You have to go to undergrad, you have to go to law school for three years, you have to study for the bar exam, you have to pass that. There’s so much that is required. With hospitality, it’s not as much of a barrier to get into the space.
I think being an attorney first taught me that everything matters. The details, the decimals, the running of a business because I own my own law firm. So I’ve had to make sure that I understand a P&L, a balance sheet, a marketing plan, all the other elements of business, the filing of taxes, dealing with labor, all those things. So now that my transition is to hospitality, I still understand that numbers are key. Those numbers are just a bit different. Now it’s about food costs, labor, and alcohol purchasing.
It’s also about the relationships that we have with the brand also. Being a lawyer taught me business. It’s so easy to say, ‘Well, I’ve got a restaurant.’ I mean, it’s fun here. You have music, food, and good people watching. However, you can never lose sight of the fact that it’s a business.
BGG: What inspired you to enter the hospitality business?
KK: I love to eat. My friends always say I joked about selling fried chicken and liquor one day when I was in law school. Now that I have established myself professionally as an attorney and transitioned into hospitality, it goes back to my roots. When I was a boy, I learned so much from my grandma whom I loved dearly. I watched her cook for our family quite often. It taught me the importance that food plays in this ecosystem that we call life. When food is provided, there’s care. I hope that my restaurants can provide some care and those who give us an opportunity to welcome them home.
BGG: I love hearing ‘welcome home’ as soon as you walk in. Talking about your grandmother’s cooking, do any of her specific recipes show up on today’s menu?
KK:The recipes are mine, not hers. But when you talk of influence, I’m influenced by the fact that every Friday we had catfish growing up in Arkansas, and every week we had fried chicken. Those were two meals that we could count on each week. We’d have the black eyed peas. We’d have breakfast with bacon, egg, and cheese sandwiches. Those are things we brought to this restaurant.
BGG: Tell me how you came up with the menu items. What was the collaboration like with your chefs?
KK: I knew what I wanted from a Southern restaurant. I’ve dined all my life and so I know Southern food. I know what I want. I’m creating a restaurant. I want the best of the best food. Now in terms of it being the best of the best, for six months before we opened, I tasted food. Every day my chefs prepared food for me. I would ride up and down the elevator to make sure it met my expectations. If it didn’t, we’d get back to the drawing board to make changes. That process is what’s giving us the menu and recipes that we have today.
BGG: Describe what guests can expect when dining at the new Kitchen + Kocktails in Times Square?
KK: They can expect great food, drinks, and a vibe. Those things are important. I think that with Southern food, far too often we think that because we’re serving chicken and catfish, we can serve it out of anywhere.
People still want a good experience. It’s just a restaurant that they can feel good in. That’s why we spend time and money building it. That’s why we bring marble tables and bars. That’s why we have a DJ and proper branding so we can make business out of the food that we love.
BGG: Is there anything else you would like readers to know about this grand opening?
KK: I want them to know that we’re happy that everybody who has given us a chance loves the brand and we hope that many more in New York give us an opportunity to circle. If you give us one chance, give us one opportunity, I’m very confident you’re going to come back because our food is good. We’re very humble to serve. We’re very confident and believe we have the best Southern food the world has ever seen. We want everyone to come and give it a chance.
Table bookings are available now—reserve your spot here.
What’s your favorite soul food meal?
