With artistic and global influences, 1881 Kitchen Table makes its debut in Port Chester Thursday, July 18, in a historic space that is designed to offer a distinct experience.
Owner and Harrison resident Jennifer Livne said of the building, which dates from 1881, “(My husband) Udi and I are passionate about this historic property and fell in love with the potential of the building. We wanted to preserve yet modernize the space for everyone in the area to experience something unique. We teamed up with a true artist of food (chef Frank Azulay) and artist of drink (Julio Enriquez) to help us build an exceptional experience off the canvas we designed, where the food and drink will come to life when it hits the table.”
The site housed a variety of establishments, as it was previously the town’s library, a gentleman’s room and a speakeasy, as well as Siegels and Hart Schaffner Marx clothing stores. (Both signs have been restored to remain visible on the building facade). The name of the restaurant, though, gives a nod to the present and future as well as the past as Port Chester continues its development. The 94-plus seat space is the setting for Azulay’s creations, which will be prepared in an open-concept kitchen highlighted by a centerpiece wood-fired oven with a copper dome, where most dishes will be made. Born and raised in France, Azulay draws on years of experience across standout restaurants in Israel and his vast travels to create dishes that showcase a mix of cultures.
There are other features that are designed to set 1881 apart, including the hand-carved, salt-brick, meat-aging room, a chamber that is equipped with walls made from bricks of Himalayan pink salt, which plays a significant role in creating the perfect conditions for maturing steaks and creates a distinctive flavor for guests. The restaurant also features an espresso bar by Modbar to provide an elevated coffee experience alongside indulgent desserts that are prepared in-house daily. In addition, the wine room, enclosed with forged-steel barn doors, has a 12-seat semiprivate mezzanine that offers guests an intimate setting for celebrations or group outings.
The menu, which reflects the simplicity that goes back to the roots of clean, elemental cooking, will rotate regularly to offer a mix of small plates and butcher’s cuts from the meat-aging room.
Enriquez – who has extensive experience in beverages, having worked with restaurants like Molì and Hinoki in Greenwich and Blue Hill at Stone Barns in Tarrytown – and lead bartender Sebastian Rodriguez, will incorporate elements of the restaurant into the programming. So that a beeswax and smoked old fashioned is inspired by the wood-fired oven, and a reimagined beet and walnut butter cocktail pays tribute to one of chef’s salads. The wine menu has a variety of selections from boutique producers.
“We believe in mastering the art of food with simple elements that enhance the highest quality ingredients,” said Azulay. “I think of a plate as an opportunity where I can create something beautiful and memorable. I look forward to drawing on my global experience to bring guests standout food and a menu that will change regularly to incorporate the season’s bounty.”
1881 Kitchen Table will be open for dinner Tuesdays through Saturdays and, later this summer, Sundays as well as offer brunch. The restaurant is at 112 N. Main St. For more, visit 1881kitchen.com/.
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