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Located on Kenmare Street in the heart of NoLIta, Ken & Cook is the inspiration of Jean-Georges alumnus Artan Gjoni and chef Richard Diamonte. Chef Diamonte has created a contemporary American menu with signature dishes including oysters Rockefeller, monkfish and fried chicken. The restaurant also features a fresh rawbar for diners to enjoy seasonal clams, oysters, shrimp and lobster. Ken & Cook's industrial brasserie design includes painted original brick, pressed tin ceilings, wood paneling, vintage leather banquettes and polished brass elements.