From Our Editors
Kin Shop: A User’s Guide
Top Chef Champion | Contemporary Thai Cuisine | Sharing Encouraged | Housemade Curry Blends | Open Kitchen
- Starter: pork-meatball soup with crispy garlic and bok choy shoots
- Entree: massaman curry with braised goat; culinary celebrity Andrew Zimmern says it “will change your mind about eating goat for good.”
- Vegetable side: stir-fry of aquatic veggies, including water spinach, water chestnuts, and watercress
What to Drink: Try one of the beers imported from faraway places, including Belgium, Laos, and of course, Thailand. Or, choose from the international wine list, which contains 75 vintages.
Who's Cooking: Chef Harold Dieterle, the winner of Bravo's first season of Top Chef, oversees the kitchen at Kin Shop. He serves cuisine inspired by Thai ingredients, plus contemporary interpretations infused with an ever-changing roster of Western elements such as Maine lobster or fried oysters.
Where to Sit: As a walk-in, you can get a front-row view of the hardworking kitchen staff by grabbing a seat at the chef's counter.
While You're Waiting: Flip your menu over. You'll find a glossary of Thai terms printed on the back, which is Chef Dieterle's way of introducing newcomers to the cuisine.
Kin: Thai word meaning "to eat"
Massaman: a yellow Thai curry with Muslim origins. It features many traditional Thai ingredients, including coconut milk and bay leaves.
If You Can’t Make It, Try This: Pay a visit to Kin Shop's kin, Perilla (9 Jones Street), Chef Dieterle's cozy 18-table neighborhood joint specializing in seasonal American cuisine.