By day, it's a commercial kitchen that services a grocery store; at night, it turns into a restaurant where 18 lucky diners sit at the kitchen pass and watch the Bouley-trained César Ramirez turn out a tasting menu that change daily. Ramirez's menu is heavy on fish and seafood dishes, which is not all that surprising given his training, but he also turns out delicious offerings like a slow-cooked farm egg in a mushroom broth and topped with truffles. The comments were almost uniformly positive: The Kitchen was described as a cuisine that is "creative yet tethered to traditional technique" and a "friendly price point," plus a BYO-only policy makes it "one of the best quality-to-price ratio" meals you will find in the New York metropolitan area.