KID, the new restaurant from the team behind family-owned neighborhood restaurant Motel Morris and coffee shop The Commons Chelsea, opens in Chelsea [157 West 18th Street, between 6th and 7th Avenues]. An homage to owners Brett Nidel, Sam Nidel and Tamara McCarthy’s favorite restaurants growing up in New York City, KID brings a nostalgic yet modern twist to classic market-driven New York cuisine with a seasonal menu by Executive Chef and New York City native, Ian Coogan (formerly of Altro Paradiso, abc kitchen, and abc cocina), in collaboration with Max Blachman-Gentile (previously of Emily, Roberta’s, Tørst, and most recently the Culinary Director at Tartine Bakery). The menu showcases dishes inspired by the nearby Greenmarket, along with some twists on Italian favorites, and seasonally rotating New York-style pizzas, alongside a selection of cocktails featuring local spirits, as well as a comprehensive beer and wine list with a focus on small producers, both old world and American, including New York State amongst others. The 80-seat bright and airy space features whimsical 80s and 90s-inspired motifs, including a retro arcade game, custom artwork from local artist Gemma Bailey, and a Wes Anderson-inspired private dining room with its own bar, all designed by Brooklyn design studio 44 LLC in collaboration with McCarthy.
Owners and brothers Brett and Sam Nidel, and Brett’s wife Tamara McCarthy, are the team behind Motel Morris, the seasonal American restaurant, as well as longtime neighborhood favorite coffee shop The Commons Chelsea. They are joined by Culinary Director and Executive Chef Ian Coogan, a New York native with experience at acclaimed restaurants like Altro Paradiso, abc kitchen, and abc cocina, and Culinary Consultant Max Blachman-Gentile, previously the Director of Culinary Operations for Tartine Bakery, who also worked at acclaimed restaurants including Mission Chinese, Roberta’s, and Tørst. The team is completed by Director of Operations Marc Ellert-Beck, who brings extensive hospitality expertise from past leadership roles at il Buco and Wylie Dufresne’s Stretch Pizza.
The menu begins with starters like seasonally rotating Crudité with lemon-tahini dip; Crab Claw Cocktail with lemon-garlic aioli; and Mozarella Fritters with Spicy Marinara, a play on classic mozzarella sticks made with fried bocconcini and served with a spicy housemade sauce. Ingredient driven, house and seasonal pizzas in the style of a classic New York slice include options such as Plain, Pepperoni and Mushroom with marjoram-cream sauce, duxelles and wild mushrooms; along with seasonal pizzas such as Anchovies & Broccoli Rabe with red sauce, broccoli rabe and Cantabrian anchovies; Al Limone with ricotta, white sauce and thinly sliced lemons; and Brussel Sprouts & Pancetta with ricotta, pecorino and thyme.
The Veggies section features a Winter Citrus & Shaved Fennel Salad with seasonal citrus, red finger chiles and mint; Butter Beans with Salsa Verde; Parmesan Roasted Squash tossed in olive oil with chile flakes and lemon zest; and Eggplant Parmesan with fresh mozzarella and fresh basil. The menu continues with larger dishes like Whole Roasted Black Sea Bass in a white wine, caper and parsley sauce; Chicken ala Diavola, half roasted chicken with spicy Calabrian cheese and garlic; and Bone-In Short Rib, spice rubbed and braised in red wine and saba reduction and topped with parsley gremolata and breadcrumbs. Playful nostalgic desserts such as a rotating list of seasonal Soft Serve; Pouched White Nectarine with creme fraiche and olive oil; and Black and White Cookies round out the menu.
Curated by Co-owner Sam Nidel and Director of Operations Marc Ellert-Beck, KID’s beverage program showcases elevated yet approachable, nostalgic cocktails including the East River Martini with vodka, basil infused Dolin Dry Vermouth, parmesan brine and toasted pine nut bitters; Spicy Village with lemon infused tequila, dry curacao, agave, orange bitters and Calabrian chilli oil; The 123 with grapefruit infused gin, Suze and Forthave Yellow liqueur; and the Commons Old Fashion, KID’s take on the old fashioned, all inspired by a New York City bodega coffee, includes bourbon, black coffee cinnamon simple syrup and chocolate bitters. The beverage selection also includes locally sourced beers, a curated vermouth service and a diverse wine program spotlighting small producers ranging from old world regions like the Canary Islands to New York based vineyards.
Designed in collaboration with Brooklyn design studio 44 LLC and co-owner Tamara McCarthy, the bi-level, modern yet nostalgic space is inspired by old-school pizza joints and classic New York City diners. The 80-seat bright and airy dining room has olive green and white oak walls, cork floors that are accented with NYC-subway inspired tiles, and custom, sustainable millwork built by Hecho Design. The space is accented with 80s and 90s motifs, including an arcade game, custom artwork from artist Gemma Bailey, among others and colorful vintage telephones in each bathroom. Downstairs through a bright yellow staircase and blue hallway are two private dining spaces with bright colors and bold patterns and a skylight, with their own bar that can hold up to 50 guests.
KID is open Tuesday through Saturday from 4:30pm to 10:30pm. Reservations are available via Resy.
