Nestled in the heart of Manhattan’s East Village comes a distinctive addition to New York City's restaurant scene in King Bee from acclaimed beverage consultant Eben Klemm and Ken Jackson, founding partner and wine director of Herbsaint in New Orleans. Inspired by the culinary evolution that resulted from the Acadian emigration to Louisiana, chef Jeremie Tomczak [Aquavit, Red Rooster Harlem, and the French Culinary Institute] develops a menu that brings a modern, seasonal approach to flavors from this unique culture. The menu pairs with Klemm’s robust beverage program in their intimate, 60-seat space.
The cobalt blue storefront opens to a 60-seat intimate restaurant that has the feel of a modern farmhouse. The space features timeless elements like sanded wood floors, warm lighting from antique brass hanging pendants, and a color palette of inviting neutrals. Banquettes upholstered in rust-colored waxed linen are complemented by copper tabletops that were made by Klemm’s father at their upstate farm. Against the backdrop of honed slate and pine shelves, a raw bar repurposed from vintage French dough trough sits atop the copper bar. Simple, sculptural bar stools, made by Sawkille in Rhinebeck, bring a modern element to the space. Reclaimed barn wood from Amish farms in rural Pennsylvania appears throughout, in china cabinets and freestanding tables. A large custom art piece by Steve Keene of Slim Harpo, and a photograph of oystermen from historical Louisiana photographer, Fonville Winans, add further charm. The rear of the room faces King Bee’s lush backyard garden with an abundance of herbs, lettuces, and other seasonal produce.
King Bee is open for dinner Sunday, Monday, and Wednesday from 5pm-11pm and Thursday-Saturday from 5pm-12am.
For more information or reservations, call 646-755-8088 or visit www.kingbeenyc.com.
PHOTOGRAPHY BY: DANIEL KRIEGER