Profile

A pair of Jean-Georges–ers opened Ken & Cook in the old Travertine space, whose look a rep described to us as "industrial brasserie." There is indeed a Frenchy feel to the place but with a downtown New York spin in the form of tin ceilings, exposed brick—that sort of thing. Managing partner Artan Gjoni and chef Richard Diamonte are both veterans of Mercer Kitchen; the latter's menu leans luxe American: a raw bar, steak tartare, oysters Rockefeller, pork belly with ramps, and a Wagyu burger.
— Jenny Miller