Kingsley

Open as of this week, Kingsley is the debut restaurant from Roxanne Spruance, who previously cooked under such culinary greats as Dan Barber, Wylie Dufresne, and Christian Delouvrier.

Kingsley will be a 65-seat restaurant in the East Village with a menu will offer contemporary French-American cuisine. Using local market-driven ingredients, Spruance looks to find interesting juxtapositions between flavors and textures. Nothing groundbreaking there, but judging by her past work we imagine when it hits your mouth this will feel pretty special.

After working under Delouvrier in Chicago, Spruance landed the coveted position as chef de partie at world-renowned Wd-50 working with Dufresne, where she honed her modern techniques and penchant for experimentation, before going on to be sous chef at Blue Hill. And that's just a sample of her impressive CV, ahead of this highly-anticipated debut. 

Ideal For

Restaurant intel.

Signature Dishes

Chawanmushi with escargot and black garlic; popcorn crème brûlée; pheasant with kabocha squash and black sesame; and heritage pork with blistered ground cherries and compressed carrots.


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