The notion of the place is haute organic and Hamptons sustainable. The restaurant is airy and open and relaxed the way the second homes of the wealthy often are, with LED-style lighting over warm floors. Ingredients for the cooking, as a position paper on the back of the chic cardboard menu declares, are “consciously sourced.” The breadbaskets were “handcrafted by the indigenous Mapuche people of Patagonia.”
The words tumble out like refrigerator magnets onto the table. Everything here is: Fair trade! Globally artistic! Reclaimed and recycled! Soy-based! Post-consumer fiber!
You meet people like this. Only when they are spectacularly good-looking and appear to be attracted to you are they manageable.
ABC Kitchen pulls off the magic trick. The food is great and not terribly expensive. It is a pretty room. The crowd runs high-wattage with net worth to match.
As usual, Sifton digs into his depleted store of over-used adjectives, trotting out a great, a perfect, two terrifics, and the usual “very good.”
The review is correct, but must be taken in the context of the entirely incorrect two stars awarded to The Mark in late April.