One of the most highly anticipated restaurant openings of the year is finally here. (For a refresher on this restaurant, see Andrew’s story from last month.)
Kid Cashew on East Boulevard officially opens its doors on Saturday but we went ahead and demolished most of the menu to give you a preview of what to expect.
Although this particular location carries something of a restaurant curse, there are some major names behind the operation that suggest it’s here to stay.
Kid Cashew is owned by restaurateur Martin Sprock (the man behind RuRu’s, Leroy Fox and Ios Greek Kitchen) and Giorgio Bakatsias, of Georges Brasserie (and 11 other restaurants in 5 cities), is behind the menu. Also of note: Chef Harry Madeckas comes to the kitchen from Kokkari Estiatorio, the #1 Zagat rated restaurant in San Francisco. Not a distinction to scoff at.
Kid Cashew is cozy with low ceilings, 100-year-old wood floors and exposed beams. They’ve got about a dozen seats at the bar, high top tables along the windows, booths on the opposite wall and a large communal 24-seat table in the center that commands attention.
Once the weather cooperates, the front patio will be slammed. (If it’s allowed, adding a full-service bar out here would be primo. Trust me.)
The signature cocktails center on fresh herbs with sprigs of cilantro, rosemary, basil and thyme prominently displayed on the bar in the back of the restaurant.
They’ve got four Living Libations ($10) that feature tequila, gin, vodka or bourbon with a different herb.
Rosemary cocktail with vodka, fresh lemon, ginger ale
Thyme cocktail with bourbon, peach, honey, bitters, soda
But the most compelling cocktail, no doubt because of its name, is The Goat’s Breast Milk ($8 glass / $30 carafe). It’s a light, refreshing drink made with ouzo (a licorice-flavored Greek aperitif), amaretto, honey, fresh lemon and mint. And no, there’s no milk (goat or breast or otherwise) in it.
I don’t usually like the flavor of anise/licorice but I loved this cocktail because the freshness of the lemon and mint balances it out nicely.
The menu is made up of small plates designed for sampling and sharing but you could easily hoard a few just for yourself if that’s more your style.
We got a little aggressive with our ordering so buckle up for a long scroll.
Here’s what Team Agenda ate…
Hummus with grilled rustic bread ($5)
Chargrilled Spanish octopus with oregano leaves, gigante beans and crispy garlic ($12.50)
Wild Gulf shrimp with garlic butter and roasted cherry tomatoes ($11.50)
Mac and 5-cheese gratin ($8.50)
Baked spinach and feta ($7.50)
Brussels sprouts with lemon and toasted almonds ($7.50)
All natural local chicken, half ($8.50 for half, $16 for whole)
Domestic leg of lamb ($16.50 per 1/2 pound)
Forbidden rice and wild mushroom paella with garden variety vegetables and aromatic vegan broth ($9.50)
Passionate beet and arugula salad with whipped goat cheese and toasted pistachios ($9.50)
NC mountain trout with quinoa and tomato salsa ($17 per 8 oz)
Orange cake ($5)
That looks like a lot but we didn’t even touch the sandwich section (mistake!) or most of the salads and sides. Here’s a look at the full menu for reference.
Kid Cashew officially opens on Saturday. Their website isn’t up yet so you won’t find this information anywhere else. Stay tuned to their Facebook page for additional updates.
Let us know if you want to sit at the communal table and share way too many plates. That’s our style.
Connect with Kid Cashew
Address: 1608 East Boulevard
Phone: (704) 208-4148