“Austin is like a second home to me,” Kimbal said in a statement, commenting on the brand’s expansion. Founded by Kimbal and business partner Hugo Matheson, the Kitchen also has locations in Boulder, Colorado; Denver; and Chicago.
The 8,300-square-foot restaurant spans two stories at 400 W. 6th Street and features an open kitchen, banquette seating, and a wood and mirror glass bar. Michael Hsu Office of Architecture led the overall design; artist Jen Lewin created the chandelier lighting. The space will feature private dining for 12 and a patio with a private event space in the works for fall 2025. The restaurant seats 211 people.
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Chef Michael Bertozzi, a partner in the Austin location, helms the kitchen. Previously, he served as executive chef at Two Urban Licks in Atlanta. The menu is “global” with Texas touches in the sourcing; diners can expect Akaushi beef as well as Texas-raised quail and Iberico pork among the offerings. Look out for dishes like grilled oysters, gnocchi Bolognese, lamb arayas, and Urfa carrots with whipped feta, toasted pistachio, mint, and cilantro. For dessert, there’s a chocolate-tahini mousse dome.
The bar menu appears to be equally broad with cocktail selections ranging from Kimbal’s Perfect Negroni to an Old Fashioned made with Garrison Brothers Small Batch bourbon from Texas, Okinawa Kokuto sugar, Earl Grey tea, and a smokey finish. The bar is likewise playing up the local with drinks like Ranch Water and Mexican martinis and a few local wines to augment an international list.
November 14 isn’t the restaurant’s very first day: the Kitchen will host soft opening services Friday, November 8, through Wednesday, November 13, with all proceeds benefitting the Central Texas Food Bank and Les Dames D’escoffier.
Austin should prepare for what will likely be many Cybertrucks parking in front of the tower.
The Kitchen is located at 400 W. 6th Street; open 4 p.m. daily with lunch and brunch coming soon.
