New York, NY 10011
Village Voice's Description
While chef Harold Dieterle's first Village restaurant added Southeast Asian touches to what was basically a bistro menu, Kin Shop goes whole hog when it comes to adapting and transforming Thai food, and most of the dishes easily hit their mark. Mainstream larb is effortlessly evoked with a ground-duck version of the tart and fiery salad, while squid-ink soup plays with the cuisine, creating a liquid black monster that will stain your insides while also beguiling your taste buds (the squid rings come stuffed with brisket, in an almost science-chef move). Curries form the core of the menu, and best of all is the sour-rabbit-leg, which comes wrapped in a banana leaf. The premises are quiet and pale green.
Tips from foursquare
Adam Platt loves the roasted marrow bones and braised goat at Top Chef Harold's inventive new Thai spot.
Dieterle has a knack for fusing Thai cuisine with his own New-American style, and the result is one of the most unique menus in New York right now. [Eater 38 Member]
Top Chef Harold’s new spot takes Thai flavors and marries them with hefty Western ingredients like Maine lobster and lobes of fatty bone marrow. Featured in Where to Eat 2011!
Don’t stare at the celebrity chef. Get started. Have a pickled martini and a squid-ink soup, fiery and rich. It tastes of brisket and joy.
Second restaurant of Top Chef star Harold Dieterle, try the Spicy Duck Laab, Warm Sliced Snap Peas with Bay Scallops, Rabbit Leg Yellow Curry, and Goat Massaman Curry
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Best Of Awards
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