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Home > Restaurants > Kiwiana


847 Union St., Brooklyn, NY 11215 40.674706 -73.975755
nr. Seventh Ave.   See Map | Subway Directions Hopstop Popup
718-230-3682 Send to Phone

  • Cuisine: American Nouveau, Eclectic/Global, Seafood
  • Price Range: $$$

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  • Reader Rating:

    8 out of 10


    5 Reviews | Write a Review

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Official Website


Mon-Thu, 5pm-10:30pm; Fri, 5pm-11pm; Sat, 10am-3:30pm and 5pm-midnight; Sun, 10am-3:30pm and 5pm-10pm

Nearby Subway Stops

B, Q at Seventh Ave.; 2, 3 at Grand Army Plaza



Payment Methods

American Express, MasterCard, Visa

Special Features

  • Brunch - Weekend
  • Notable Chef
  • Private Dining/Party Space
  • Special Occasion


  • Full Bar


Accepted/Not Necessary


Mark Simmons, late of Melt and Top Chef, has built his new Slope venture on flavors loosely inspired by his native New Zealand. Kiwiana (slang for native quirks) offers a proper upscale menu housed in a gastropub-style space. Décor highlighted by an “heirloom” spice-and-china rack fits with a hands-off service style that doesn’t feel quite formal enough. Yet the food shines through: Surprises start early with a collection of bittersweet smoked and pickled mussels served in a mason jar over a cutting board complete with crumbling sourdough and pats of house butter. Small-plate standouts include a salmon ceviche covered by a wasabi-avocado purée and surrounded by a ring of endive leaves hiding tiny pools of caviar. Every item on the menu is slightly askew, from wedge-cut fries paired with a sour vinegar-ketchup sauce to a spicy vegetable pie that resembles a horizontal samosa. Most impressive is a roasted venison loin served over spinach and paired with mustard potatoes or thick blueberry compote; the meat would taste just as deliciously tender wearing nothing but a sprinkle of sea salt. A creative dessert lineup includes native treats like a flaky, fruit-topped pavlova cake that literally dissolves as it touches the tongue.

Recommended Dishes

Roasted New Zealand venison loin, $28