New Bar & Restaurant Openings
Chef Roxanne Spruance has a knack for creating a great balance in unique offerings in surprisingly creative ways. At her new restaurant Kinglsey NYC, she’s taking culinary cues from timeless French bistro dishes and enlivening them using bold flavors and modern, American techniques. To name a few dishes, she’s serving up Octopus with eucalyptus, cucumber, plum and sumac as well as a popcorn crème brulee with butter, raisin and chocolate. It all pairs perfectly with the new venue’s selection of world wines and mixology program by Bar Theory.