Kitchen + Kocktails by Kevin Kelley is a Dallas-based chain known for bringing elevated fair to high profile locations, and the upcoming location in Times Square will arguably be the most high-profile of them all.
Founder Kevin Kelley spoke with What Now New York to share exclusive insights into the upcoming flagship, which will be a massive 10,000-square-foot, two-level corner space formerly occupied by Pink Taco.
Founded in Dallas in the middle of the pandemic, Kitchen + Kocktails has defied the odds to expand rapidly across major cities like Chicago, Atlanta, Washington DC, Philadelphia, and Miami. For Kelley, the move to Manhattan is about introducing an approachable concept that still manages to feel fresh in the heart of New York.
“The cool thing about bringing Kitchen and Kocktails by Kevin Kelley is that there’s no restaurant like us in Manhattan,” Kelley said.
He noted that the concept strikes a distinct balance: It delivers an elevated, “Instagrammable” aesthetic, yet it operates at an accessible price point, with an average customer bill of around $75. While working as an attorney, Kelley said he first dreamed of the concept while living abroad in Europe. Missing the flavors of Southern cooking, he resolved to build a restaurant that resonated with what’s essentially the soul of American cooking. That concept, Kitchen + Kocktails, has found success with its food, service, and high visibility.
“Our blueprint has been to go to the best parts of any city,” Kelley explained. “So, in Washington D.C., we’re by the White House. In Dallas, we’re downtown. In Chicago, we’re by River North. And in New York, we’re in Times Square.”
The menu at the Midtown location will match the one that earned the brand its national reputation. It will feature elevated soul food staples like Fried Chicken and Waffles, Shrimp and Grits, and Fried Green Tomatoes. However, the Times Square location will add an adaptive grab-and-go menu catered to its distinct surroundings.
“At this location, we will have small things that you can grab and be served faster because we are in Times Square,” Kelley said. “Everyone doesn’t have 20 or 30 minutes to wait for their food. We’re gonna have people who want to get in and out of the restaurant in 5 to 11 minutes, and we want to be there for them.”
On the beverage side of the menu, the bar will highlight signature drinks designed to pair perfectly with rich Southern flavors, including: Peach D’Ussé Frosé, Blackberry Margaritas, and Toasted Marshmallow Espresso Martinis.
Kelley’s team signed the contract at the beginning of May and is currently executing a rapid turnaround, aiming for an end-of-summer opening. Because the second-generation space was already in excellent structural condition, the buildout focuses entirely on transforming the venue into the signature, high-energy Kitchen + Kocktails experience.
Above all else, Kelley is focused on bringing authentic Southern hospitality to Midtown, a mission underscored by the host stand’s greeting to every guest: “Welcome Home.”
“You know, people who don’t know us should give us a chance: Come to see one time,” he said. “If you give us a shot, we’re confident that you’re gonna come back again.”
