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What to Eat at Kingside, Marc Murphy’s Restaurant in the Viceroy Hotel

At least the $95 32-ounce cowboy rib-eye for two comes with roasted bone marrow.

At least the $95 32-ounce cowboy rib-eye for two comes with roasted bone marrow.Photo: Melissa Hom

Marc Murphy, of Landmarc and Ditch Plains fame, has an elegant new restaurant up on 57th Street. Kingside will serve a French-influenced New American menu with dishes like braised pork belly, double-rib veal-chop, and foie gras with savory fig caramel. It's an expensive hotel restaurant, but that concept still seems to work for uptown crowds. Roman & Williams designed the 104-seat space, which has a graphic chessboard-style floor, an open chef's kitchen with red leather stools, and glazed brick walls. It's open for breakfast, lunch, and dinner every day of the week. Take a look at the space, the menus, and a few of the dishes, straight ahead.

Kingside

Roasted beets with braised beet greens and horseradish.Photo: Melissa Hom


Kingside

Grilled kale with goat cheese, olives, almonds, and a lemon vinaigrette.Photo: Melissa Hom


Kingside

Roasted scallops with guanciale, heirloom beans, and an herb salad.Photo: Melissa Hom


Kingside

Long Island fluke crudo.Photo: Melissa Hom


Kingside

The Midnight Tryst cocktail.Photo: Melissa Hom


Kingside

The bar seats 32.Photo: Melissa Hom


Kingside

Can you tell that these designers did Lafayette?Photo: Melissa Hom


Kingside

What about now?Photo: Melissa Hom

Breakfast [PDF]
Brunch [PDF]
Lunch [PDF]
Dinner [PDF]

Kingside, 124 W. 57th St., 212-707-8000

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