What to Eat at King, Francis Derby’s New King Street Castle

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Photo: Benjamin Park/New York Magazine

At the forthcoming South Village restaurant King, management has contrived a number of ways to make clientele feel like royalty. Theres the Champagne button installed at mezzanine tables, to summon a waiter bearing coupes, an ice bucket, and a half-bottle of Veuve Clicquot for $39. There are hors doeuvre like Gruyère gougères with beer cream. And then there's the Eurocentric menu assembled by chef Francis Derby, whos worked for the likes of Paul Liebrandt, Wylie Dufresne, and David Chang. Some highlights: maple-braised snails on rye with sauerkraut, pigs-head tortellini with Honeycrisp-apple jus and apple salad, and beef cheek on an English muffin at lunch. Take a look at a few of Derby's dishes.

Aperitivo Menu [PDF]
Dinner Menu [PDF]
Dessert Menu [PDF]
Cocktail Menu [PDF]
Lunch Menu [PDF]
Brunch Menu [PDF]

King, 5 King St., at Sixth Ave.; 212-255-0700