In late afternoon, a golden light streams into the dining room of Manhattan’s King Restaurant, making the silver and glass shine. Here, the menu changes as often as the sun, giving New Yorkers some of the most dynamic and seasonal Italian and Mediterranean offerings in town, not to mention a pleasant corner-view of Soho.
King's latest offering isn't a dish served at the restaurant but a new product: Italian extra virgin olive oil. According to the women behind the restaurant, it goes well with just about everything at home.
“The olive oil is classically Tuscan in style (verdant green, bold and peppery,) but brings in notes of almond and artichoke,” says chef Jess Shadbolt, who co-owns the restaurant with chef Clare de Boer and partner Annie Shi. “Pour it generously over a simple bruschetta or without care over Gnudi Bianco — puffs of fresh ricotta — to let it shine!”
King Restaurant in Manhattan now sells extra virgin olive oil sourced from Sesti wine esate in Tuscany. Chef Jess Shadbolt recommends drizzling the oil on bruschetta and gnudi.
Shadbolt and de Boer, alums of London’s acclaimed River Café, use the olive oil on their daily creations at King. They source the oil from Sesti, a natural wine estate tucked away in the hills of Montalcino, where the head winemaker harvests grapes by the cycles of the moon. The oil comes in a 750 mL bottle and contains correggiola, lecino, and moraiolo olives.
Riffing on the Mediterranean theme, the restaurant recently called itself the “6th Ave Riviera,” and decided to make another appetizing update. The team now serves Harry’s Bar–style sandwiches and pear Bellinis.