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Kitchen 1540 Restaurant Review: An exciting menu appeals to both the straightforward steak-and-martini crowd and adventurous foodies. Rosemary and red-grape focaccia sets the tone. “The Bar,” tucked in the corner, sends out oysters, along with charcuterie and artisanal cheese, highly simpatico with Duval-Leroy Rosé Champagne. We like the mingling of beets, clementines, pistachio-brittle nuggets and Valdeon blue cheese on caramelized yogurt. A playful bacon and egg starter features pancetta on brioche with a 62-degree egg, smoked house-made ketchup and arugula. For entrées, tender Kurobuta pork shoulder comes with goat cheese-whipped potatoes, and California white rabbit loin is stuffed with sausage. Stylish cabanas out back make for fun alfresco dining, or reserve the private wine room for an intimate pairing party. For dessert, we suggest the white chocolate panna cotta in honeydew soup with melon snow and candied prosciutto.