Small plates big in flavor come out of this tiny kitchen and café. Reis Goldberg's menu is very personal, reflecting his past as a meat distributor (there's artisanal pork in the hot dog, heritage ham and grilled cheese, and Benton's smoked bacon in the BLT). He was also a maître d' at Manhattan mainstays Raoul's and Da Silvano, so there's a savoir faire to his long-running bar next door, Bar Reis. At Kitchen Reis, the menu is printed on a blackboard below the taxidermy head of a fawn and usually lists oysters on the half shell served with fresh grated horseradish, trout almondine and seasonal vegetables.
This venue is out of business