When it comes to keeping things local, the numbers at Kingsley, which opened in the East Village in December, don’t lie.
In an interview, chef Roxanne Spruance told us, “As the chef and owner, I personally go to the Union Square Greenmarket two to four times a week to pick up our orders. Local farms supply between 60 to 90 percent of our produce, dairy and meat.”
It’s hard to file Spruance’s cooking into any one simple category. The menu encompasses both malted cauliflower soup with the sprightly flavor of shiso ($13), and a duck breast (all of the restaurant’s meat is antibiotic- and hormone-free) lacquered with honey and served with a pistachio risotto ($35). The velvety soup takes its richness from the cauliflower being cooked for hours and then pureed with a bit of the cooking liquid—no dairy, gluten or starch thickener needed.
Spruance’s passion for fresh seasonal products is drawn from a combination of her time working at locavore-centric spots like Blue Hill, and her two degrees in environmental biology and fisheries and wildlife.
Along with the restaurant’s whole animal program, Spruance goes to great lengths to compost and recycle. She says, “I am very proud to say that through our practices, we are producing only one black bag of trash a night that sees a landfill. Almost everything is recycled and composted.”
Spruance is also serving a new brunch menu that is actually worth rolling out of bed for. A helping of house-cured bacon comes (appropriately) with house-made mayonnaise ($8). We especially loved seeing more of the vegetables-as-dessert trend here in the beet cheesecake, served with an equally striking blood orange sorbet ($10).
Spruance says, “I am very proud of the way our restaurant is run and I love telling our story.”
With so much to admire, we can see why.
190 Ave. B