Piquillo peppers with truffle oil and saffron butter, frisee with black currants and aged balsamic, and buffalo filet with a red wine chocolate reduction are just a few of the creative plates offered at (k)new. Chef Omar Rodriguez brings the same passion to the kitchen that he did at his former restaurant, Think. The difference is the space—designed by Rodriguez’s wife, (k)new is bigger (130 seats), more modern (lofted ceilings, chic candles) and prettier than its predecessor, with hues of blue and silver dominating the dining room. European-inspired desserts include a puff pastry with goat cheese caramel brittle gelato and a waffle shell coated in Belgian chocolate and filled with sweetened ricotta. Rodriguez has created an incredible menu, and thanks to (k)new’s BYOB policy, you’re the sommelier.
(k)new Menu
Appetizers
Piquillo Peppers
lump crabmeat, goat cheese, white truffle oil, saffron butter emulsion
Potato Nest
smoked salmon, horseradish crème fraîche, onions, capers, black caviar
Portabella Mushroom
walnut pesto, tomato, basil, fresh mozzarella, shaved Parmesan
Prime Beef Tenderloin Medallions
maytag bleu cheese, fresh ginger currant demi-glace
Salads
Frisee Greens
sugar sweetened almonds, black currants, manchego cheese,
12 year aged balsamic vinaigrette
Seasonal Oven Roast Beets
goat cheese, roasted red peppers, baby arugula,
mandarin oranges, toasted sesame vinaigrette
Baby Arugula
goat cheese, toasted apple chips, pine nuts, mango vinaigrette
White Asparagus
fresh tomato, onion, maytag bleu cheese, lemon vinaigrette
Entrees
All entrees served with seasonal steamed vegetables.
Penne Pasta
fresh rosemary, goat cheese, toasted almonds, white wine poached pear, light cream sauce
Chicken Breast
cognac butter emulsion, horseradish beet, mashed potato
Cavatappi Pasta
lobster, shrimp, teardrop tomato, fresh tarragon, mint, basil, garlic,
marscapone cheese, extra virgin olive oil
Pork Tenderloin
bacon wrapped, dates, mashed potato, port wine reduction
Pappardelle Pasta
chicken breast, artichoke hearts, capers, spinach, white wine lemon broth
Duck Breast
freeze lettuce, roasted red peppers, lemon chili oil
Venison Rack
sweet mashed potato, red wine fig reduction, seasonal vegetable
Prime Buffalo Filet
pink and black peppercorn crusted, pisto manchego, red wine chocolate reduction
Rack Of Lamb
purple spinach, garlic mashed potato, wilted arugula,
caramelized orange peel mint beurre blanc
Fresh Wild Fish Of The Day
Desserts
Daily selection of desserts are made by Chef Omar.
Items below are samples and subject to change
Chef's Signature
white chocolate mousse, dark chocolate mousse,
enveloped in butter pound cake, fresh apricot puree
Savory Puff Pastry
goat cheese caramel brittle gelato, semi-sweet chocolate, fresh pear William puree
Semi-Sweet Chocolate Chips
sweetened ricotta cheese, waffle style shell lined with dark Belgian chocolate,
mixed fresh berries, semi dark chocolate
Home Made Gelato
flight cinnamon cashew, wild fresh dark chocolate mint chip and goat cheese
Dark Chocolate Fudge Cupcake Brownie
white chocolate mousse, mint chip gelato, caramel and chocolate, served warm
Artisanal Four Cheese Plate
sage derby, mango ginger stilton, cramberry derby, goat red wine,
manchego and fresh fruits, fig paste