You’re in for a culinary treat at Thames Street Kitchen (TSK), especially if you sit at our favorite table—a huge-raised farm table—the table in the “farm to table” movement.
The farm table literally feels like the place where the evening’s bounty is thoughtfully separated earlier in the day by chefs Chad Hoffer and Tyler Burnley. And while they’re in the kitchen creating masterpieces for you, there’s plenty of room for 8 or even better, a party of 10.
The table is up high where you can take in the scene in the room and check out the action in the kitchen through the huge white paned windows—so close you can see either chef’s quick deliberate glances and nods—a not quite done yet, a let’s get going here, or an AOK.
There’s no yelling or banging around. It’s a pro’s kitchen and the up-tempo is fun beginning with the moment you are greeted at the door by either one of their wives, twins Julia or Anna.
Julia and Anna are from Newport. Chefs Chad and Tyler worked in the kitchen at BLT Prime in New York City back in 2005. The four of them opened TSK, the cozy “hole in the wall, BYOB,’ in the summer of 2011. As an aside, the Capri Hotel in Southhampton, NY where Nobu was the guest restaurant last year is featuring BLT Prime this summer. So you know you’re dealing with the major leagues when dining at TSK.
The “boys,” as Julia and Anna refer to their husbands, create weekly menus featuring creations I’m sure make them smile such as an appetizer called “pigs head.” Sounds scary doesn’t it? My 11 year old loves it. A family favorite is their fried chicken. Order the “greens” salad to help with the guilt. And if you’re real good then splurge on the homemade chocolate chip cookies, ice-cream, and/or doughnuts featured on the overhead chalkboard.
And while the best table in Newport is waiting for you, check back with me next week and I’ll tell you a story from my recent trip to Paris.
