Industry Kitchen – A Favorite Place to Eat in the Seaport
With intimate and unobstructed views of the Brooklyn Skyline and Williamsburg Bridges, nestled along the East River, Industry Kitchen indulges its patrons with authentic new American cuisine that is unlike no other. The stunning 5,000 square-foot venue accommodates up to 300 guests with indoor & outdoor seating, which is adjacent to the prominent Financial District of NYC. Industry Kitchen is one of the newest additions to the rustic renaissance of the East River waterfront. As the owner of Industry Kitchen and CEO of Merchant Hospitality, Inc., Abraham Merchant opened this restaurant, which has taken on the personality of its historic neighborhood and reflective of their patrons, neighborhoods and community. In fact, Merchant and team are credited in the rehabilitation process post Hurricane Sandy in 2012.
“Although the effects of the storm were devastating, I was determined to restore the confidence of Downtown Manhattan,” says Merchant. Utilizing his unfueled passion to keep going, he refused to let down the city he loves dearly and more importantly, the people who embraced him as one of their own. From the modern American cuisine, fused with decadent French and Italian influence, all the way to the décor, Industry Kitchen has one of the most breathtaking views that provides the perfect New York backdrop.
Playing off the architectural design of a 21st century urban park experience with seaport’s industrial setting, the picturesque venue features both indoor and outdoor seating that seamlessly accompanies the iconic view of Gotham City. Not only is the view spectacular, but the interior keeps up with the industrial setting comprised of angular soaring ceilings, communal dining tables and an open kitchen, which provides diners with a behind-the-scenes perspective of the kitchen. The alluring scenery and freestanding island bar is just too tempting for both native residents and visitors to resist.
The menu is based off fresh, seasonal marketing ingredients, supporting local producers and enriched flavors. Dining just steps away from the water’s edge, Industry Kitchen cooks up the ultimate blend of contemporary ambiance that meets tradition. Allow us to take you on a journey, complete with our exclusive insight as we bounce from course to course.
Lover of seafood? Industry’s establishment will have you falling in love all over and over again. After all, what goes better than a variety of seafood dishes to complement a river seascape? Dive right in. Try the lip-smacking Cedar Plank Grilled Salmon: 8oz Atlantic Salmon with garlic, butter and pineapple, seared on their wood grilled oven. Just one of our favorite recommendations.
For an appetizer, start with the Spanish Artichoke and Creamy Ricotta Dip. These delectable dippers were a superlative choice as a precursor of what to expect. And we didn’t stop there, we also tried the seasonal Cauliflower Steak, which came highly suggested by one of our waiters. The term ‘cauliflower steak’ refers to the form the cauliflower takes, not necessarily the taste—rather than being broken into florets, it’s cut into thick juicy slices! Prepared on the wood fired grill to give the meat that extra char, this savory dish is roasted and served over a delicious cauliflower puree prepared with mayonnaise, capers and parmesan.
Other popular adaptations include an assortment of salads, pizzas and the vegetable gratin, composed of eggplant, zucchini, tomato, Parmesan and basil pistou. Another favorite is the baked chicken over lemon, which is served with white barbecue sauce, made with homemade mayonnaise instead of ketchup.
One of the more unusual offerings for dessert… the chocolate pizza.
Coming right up!
Is your mouth watering yet?
Industry Kitchen welcomes patrons of all ages for a most pleasant and comfortable experience. Inhabitants and travelers feel like they’ve been transported on vacation, indulging in a true New York moment.
Industry Kitchen, 70 South St. 212-487-9600; open daily from 12 p.m. until 11 p.m., offering the same menu for lunch and dinner, in addition to brunch on Saturday and Sunday.