PORT CHESTER, N.Y. — There were no fears on opening night for the Hudson Valley's most unique new restaurant district, some of which are more than a century in the making, with every detail already carefully in place.
Like Chef Frank Azoulay's menu, the décor of the historic downtown building blends classic and avant-garde to create something completely unexpected and just right. Harrison's owners Jennifer and Woody Rivne have crafted a globally influenced space that blends form and function, setting the stage for a timeless, category-defying culinary adventure. Centered around a visually striking wood-fired oven, the space draws attention to the incredible food on the table. A hand-carved salt-brick meat-aging room and a nostalgia-inducing bar and wine room enclosed by forged steel barn doors are an integral part of the dinner service as well as the ambiance.
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Azulay has partnered with Livnes to bring the unique concept to life, a leading culinary authority and restaurateur with a history as impressive as the landmark space.
Born and raised in France, Chef Azoulay draws on his years of experience working in acclaimed Israeli restaurants and his travels to create dishes that explore the fusion of cultures from around the world.
The 1881 Kitchen Table in downtown Port Chester is named for the history of the building that was constructed in 1881. A Main Street landmark, the building was home to the village library, a gentleman's room, a speakeasy, and the clothing stores of Siegel's and Hart Schaffner Marx (both names are restored on the building's facade).
“Wudi and I are passionate about this historic building and love the potential it has,” says owner Jennifer Livne. “We wanted to preserve but modernize the space to create a unique experience for everyone in the community. We teamed up with a true culinary artist. [Chef Azulay] Drink Artist [Beverage Manger Julio Enriquez] We want you to help us create an extraordinary experience, one where the food and drink we design comes to life on the canvas they create.”
Beneath a striking copper dome, diners are greeted by a wood-fired oven, and the hand-carved salt-brick meat-aging room is the first of its kind in the region. The room features walls made of Himalayan pink salt bricks, which the chef says are key to creating the perfect conditions for aging the steaks.
The menu is simply crafted, focusing on our historic roots of “clean, basic cooking,” featuring fresh, seasonal ingredients, many of which are sourced from local Hudson Valley farms, with an emphasis on small plates and butcher cuts from our meat aging room, and doesn't change with the calendar.
“We believe in mastering the art of cooking with simple elements that highlight the highest quality ingredients,” said Chef Azoulay. “I see each dish as an opportunity to create a beautiful, memorable meal. I look forward to using my global experience to serve our guests outstanding cuisine and a menu that changes regularly to incorporate the bounty of the season.”
Like the food, the wine list and cocktail menu pay homage to tradition without being afraid to get creative.
Enriquez incorporates some of the restaurant's unique elements into his creations, such as a beeswax and smoked Old Fashioned inspired by the wood-fired oven and a beet and walnut butter cocktail inspired by Chef Azulay's salad.
1881 Kitchen Table is open for dinner service Tuesday through Saturday. Later this summer, they will be open on Sundays and will also serve brunch. To make a reservation, please contact Resy or call the restaurant directly. 1881 Kitchen Table is located at 112 N Main St in downtown Port Chester.
There is convenient street parking in front of the restaurant and two rear parking spaces directly behind it, with additional parking available on the surrounding blocks.
