I discovered Industry Kitchen last Winter, as we were looking for a place in the Financial District. We first went for lunch and then, I could not wait to go back for dinner, everything in that place being great: from the food to the atmosphere. Pretty big, they have installed a bunch of small cabins outside for people who did not want to dine in their large dining room because of Covid, each cabin being equipped with a heater as the temperatures were definitely not for dining out. We ate in their dining room, preferring a more comfortable experience, admiring the industrial feel of the room and eying the kitchen where the magic happens.

Here is what we had:

Brunch:

As we went on a cold day, Jodi decided to have a tea, while I could not resist not ordering their hot cocoa with Nutella. Pretty good, and made with milk, not water, know that it can be spiked with any liquor of your choosing.

We decided to share the strawberry shortcake waffle that was made with a thin pound cake waffle, topped with macerated strawberries and whipped cream. Delicious, I thought that we would need more maple syrup, but in fact the juice from the strawberries did the trick. It is small, so, perfect for sharing or if you have a small appetite!

Then, we both ordered omelets that came with a side of greens: the hunter style omelet with mushrooms, roasted tomato and mozzarella for Jodi, and the lobster omelet for me. Both omelets were perfectly made: fluffy, moist, they had lots of ingredients in it. The mushroom omelet had truffle essence in it, and they did a great job making sure there was the right amount, so it was not overpowering. And if you like lobster, my omelet was superb: there was a nice amount of lobster and it was perfectly cooked!

Dinner:

I started the meal with The Cowboy, a cocktail made with Horse Soldier Bourbon, Cointreau, Sweet Vermouth and lemon juice.

The cowboy cocktail at Industry Kitchen in NYC

I then ordered their grilled lamb lollipops that they propose as an appetizer. The perfectly cooked lamb was topped with goat cheese that paired perfectly with the meat, as well as pistachios for a nice nuttiness and crunch. A must have!

Then, I had their grilled NY strip steak. Perfectly cooked medium rare, it was very good, tender and juicy. I was glad that they had the cabernet shallots sauce and horseradish cream on the side, the latter being a bit overpowering (although I admit that this is the kind of flavor I go back to…). It was served with a twice baked cheddar-scallion potato and asparagus.

Jodi went for their pizza: the pizza Bianca, made with mozzarella, ricotta, parmigiano reggiano and arugula. The pizza was very good: the thin crust was nicely charred and crispy, and it had lots of cheese.

For dessert, we decided to go for their chocolate mousse that was served in small chocolate cups with double cream on top, that cut down a bit the sweetness of the mousse.

Brunch and dinner are equally good at Industry Kitchen and it is the perfect place to meet friends or dine with your partner. They have lots of dishes that are mouth watering and the menu is a bit overwhelming because of that. But this is a nice problem to have…

Enjoy (I did)!

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Industry Kitchen - 70, 10005 South St At, New York, NY 10038

I Just Want To Eat!