Chef Marc Murphy stepped to the helm of his new restaurant Kingside this past Monday, which he opened in partnership with the Gerber group, at Viceroy New York.
The menu draws inspiration from his French heritage, Italian roots, American schooling, and his love of travel.
Signature dishes include: East Coast Oysters; Hay-Aged Pecorino Toast; Roasted Snails with Bone Marrow Butte; Raspberry Napoleon; and Kingside Sundae. Some dishes are meant to be shared between two people, including the 32-ounce Cowboy Rib Eye, and Whole Roasted Red Snapper.
The dining room features a checkerboard floor pattern, black and white glazed walls, leather banquettes, and an open kitchen. The restaurant seats 104.
Kingside
Viceroy New York
124 W. 57th St. (between 6th and 7th Avenues)
212-707-8000
www.kingside-restaurant.com
