Bespoke Kitchen

Bespoke Kitchen Restaurant Review:

Chef Franco Barrio worked at Picholine, Eleven Madison Park and Boqueria before opening his own charming West Village restaurant, with a cozy bar and an open kitchen in the back where diners can watch him and his team create. And creativity is the name of the game at Bespoke Kitchen. Guests can order appetizers like seared scallops on a bed of buttery maitake mushrooms, or octopus drizzled with squid ink vinaigrette, which would be enjoyable if the star of the dish were not overcooked and gummy. But when it comes to entrées, they leave themselves in the kitchen’s hands after choosing a meat, poultry, fish or veggie option and specifying their preference for “light” or “rich” and any dietary restrictions. What arrives at the table is a total surprise. It’s no wonder that Barrio made an appearance on the TV show “Chopped” --- he serves a white chocolate cauliflower purée next to a succulent rib-eye. Red snapper arrived crispy-skinned and with asparagus and mango salsa. The wine list is short but thoughtful, and cocktails like the Highline, with bourbon, ginger syrup and fresh lemon, satisfy. For dessert, a shareable cinnamon bun is gooey and decadent.