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Kitchen 713 Reopens on Washington Avenue Next Week

Food News & Events
Alice Levitt
Author: Alice Levitt
3 min.read
1
Doesn't look much like the old Kitchen 713, does it?
Doesn’t look much like the old Kitchen 713, does it?
2
Doesn't look much like the old Kitchen 713, does it?
Doesn’t look much like the old Kitchen 713, does it?
3
The new location is in the same building as Miyako and Les Givral's Kahve. A free parking garage is out back.
The new location is in the same building as Miyako and Les Givral’s Kahve. A free parking garage is out back.
4
The new location is in the same building as Miyako and Les Givral's Kahve. A free parking garage is out back.
The new location is in the same building as Miyako and Les Givral’s Kahve. A free parking garage is out back.
5
Thai ceviche is hot with tiny chiles, but it's the sweet white grapes, coconut water, ginger and lime that make the flounder impossible to put down. Micro cilantro and fish chicharrones are glorious garnishes.
Thai ceviche is hot with tiny chiles, but it’s the sweet white grapes, coconut water, ginger and lime that make the flounder impossible to put down. Micro cilantro and fish chicharrones are glorious garnishes.
6
Thai ceviche is hot with tiny chiles, but it's the sweet white grapes, coconut water, ginger and lime that make the flounder impossible to put down. Micro cilantro and fish chicharrones are glorious garnishes.
Thai ceviche is hot with tiny chiles, but it’s the sweet white grapes, coconut water, ginger and lime that make the flounder impossible to put down. Micro cilantro and fish chicharrones are glorious garnishes.
7
The chefs' elegant take on Ethiopian kitfo uses the spice blend mitmita to charge up the classic beef, mustard, shallot blend. They ferment greens for their own gomen and serve the dish topped with shaved egg yolk. Haywood says the toasted sourdough will likely be replaced by homemade injera.
The chefs’ elegant take on Ethiopian kitfo uses the spice blend mitmita to charge up the classic beef, mustard, shallot blend. They ferment greens for their own gomen and serve the dish topped with shaved egg yolk. Haywood says the toasted sourdough will likely be replaced by homemade injera.
8
The chefs' elegant take on Ethiopian kitfo uses the spice blend mitmita to charge up the classic beef, mustard, shallot blend. They ferment greens for their own gomen and serve the dish topped with shaved egg yolk. Haywood says the toasted sourdough will likely be replaced by homemade injera.
The chefs’ elegant take on Ethiopian kitfo uses the spice blend mitmita to charge up the classic beef, mustard, shallot blend. They ferment greens for their own gomen and serve the dish topped with shaved egg yolk. Haywood says the toasted sourdough will likely be replaced by homemade injera.
9
Dazzled by Duck presents the fowl three ways: tender breast and crunchy confit float atop a concentrated duck broth. The house pickles pack an unexpected punch.
Dazzled by Duck presents the fowl three ways: tender breast and crunchy confit float atop a concentrated duck broth. The house pickles pack an unexpected punch.
10
Dazzled by Duck presents the fowl three ways: tender breast and crunchy confit float atop a concentrated duck broth. The house pickles pack an unexpected punch.
Dazzled by Duck presents the fowl three ways: tender breast and crunchy confit float atop a concentrated duck broth. The house pickles pack an unexpected punch.
11
The chefs are especially proud of this small plate. A wagyu hanger steak is made with Chinese ingredients, but tastes French. There's a Bordelaise made with house XO sauce, as well as whipped blobs of silken tofu that recall horseradish cream.
The chefs are especially proud of this small plate. A wagyu hanger steak is made with Chinese ingredients, but tastes French. There’s a Bordelaise made with house XO sauce, as well as whipped blobs of silken tofu that recall horseradish cream.
12
The chefs are especially proud of this small plate. A wagyu hanger steak is made with Chinese ingredients, but tastes French. There's a Bordelaise made with house XO sauce, as well as whipped blobs of silken tofu that recall horseradish cream.
The chefs are especially proud of this small plate. A wagyu hanger steak is made with Chinese ingredients, but tastes French. There’s a Bordelaise made with house XO sauce, as well as whipped blobs of silken tofu that recall horseradish cream.

The shrimp and poblano-cheddar stone-ground grits are still on the menu. Co-chef-owner Ross Coleman says there’s no way he and the other half of the team, James Haywood, could remove their famous gumbo, rich with shrimp, crab, sausage, chicken, okra and crab, either. But he says it while proffering their newest soup, Dazzled by Duck, a rich broth that’s by turns Thai and Chinese but filled with Japanese ramen noodles. 

Welcome to the new Kitchen 713. The second version of the beloved Canal Street restaurant is missing what I called the “mysterious tiled nook” and serve-yourself drinks and utensils of the homey original space, but the 4601 Washington Avenue location gains an elegant new design, full service and a menu of the size and ambition the chefs had always dreamed of. That includes a liquor license which allows for some highly creative drinks created by Haywood. I was impressed with the Forbidden, which combines quince liqueur with Cognac, homemade quince jam, saffron bitters and an aromatic wash of rosewater.

Lunch dishes still include the hearty oxtail grilled cheese of Canal Street, but also ventures into more sophisticated territory such as a house-cured tuna sandwich with nduja and homemade giardiniera, and fish tacos served in handmade tortillas.

Dinner brings a menu that includes apps and small and large plates. Besides the dishes pictured above, starters include Shanghai ribs, Thai-style fried chicken with plantain-chile dip and Italy’s famous egg-yolk ravioli, in this case served with chicken mousse and confit, crispy Brussels sprouts and pomegranate seeds in a consommé. Among the five small plates, there’s Ethiopian fish stew, seared scallops in fermented red bean sabayon and pork trotter served over ricotta gnudi. Large plates include a whole fried fish with Thai flavors except for smoked tomato-tamarind butter. Oxtail is braised in black vinegar for an Asian spin (a hit at the original location), while lamb chops are rubbed in Ethiopian mitmita spice mix and served over pumpkin gnocchi—after all, Ethiopia was once a colony of Italy.

Diners will get to sample it all beginning next Monday, December 26, with lunch beginning at 11 a.m. On weekdays, the restaurant will be open until 10 p.m. On weekends, the bar scene will extend to midnight. The beloved brunch begins next weekend, just in time for a most delicious New Year celebration.




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Alice Levitt
Alice Levitt
Alice joined Houstonia in November 2015 and has been relishing exploring the city’s vibrant food scene ever since.  She began her journalism career at age 13 with a cult film criticism ’zine. As an adult, stints with WWE Magazine and EatingWell led to her job as senior food writer at Vermont’s alternative newsweekly, Seven Days, in 2008. In that capacity, she became one of the state’s most well-known TV and radio personalities. Her first book, Vermont: An Explorer’s Guide, was published in 2015. Alice has won an AltWeekly Award for Best Food Writing, two Daysies for Best Print/Online Journalist, and two "Top Social Foodie" awards from Burlington Social Media Day.