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Filip Wolak

What the hell is Acadian food? Find out at new East Village restaurant King Bee

By Rheanna O'Neil Bellomo
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Filip Wolak

To bring New Orleans flair to New York, mad-scientist barman Eben Klemm (Pearl & Ash) traced NOLA’s Francophilia to its roots in Acadia and further back to France itself for this crossbreed bistro, named for Slim Harpo’s blues ditty “I’m a King Bee.” Former Red Rooster chef Jeremie Tomczak blends country-style cooking with modern accents in the kitchen: grilled oysters cooked in smoked cabbage butter—born from a New Orleans cabbage-oyster stew—and duck fricot with dumplings, a riff on the Canadian classic. Ingredients are plucked directly from the backyard garden and family-owned farms upstate.

Complementing the rural menu is an eclectic list of French country wines, Klemm’s old-American cocktails  (a Madeira milk punch called Great Ray) and decor touches like china cabinets made of Amish barn wood and copper tabletops hammered by Klemm’s father. See photos and the menu below. 24 E 9th St between First Ave and Ave A (646-755-8088, kingbeenyc.com)

Filip Wolak

Filip Wolak

Filip Wolak

Filip Wolak

MENU

APPETIZERS

Farro Salad 12
Mirliton, Garden Lettuces, Almonds, Buttermilk Vinaigrette

Upstate Raw Salad 10
Cauliflower, Kale, Turnip, Romaine, Sorghum Vinaigrette

Gulf Shrimp Barbecue 12
Potato Salad

Fish & Chips 8
Cod Cheeks, Espelette, Remoulade

Gumbo z'Herbes 12
Brown Jasmine Rice, Chili Oil

CHALKBOARD
Hors d'Oeuvres
Pork Cracklings 6
Peanut, Cane Caramel, Malt Vinegar Powder

Rabbit Rillettes 6
Crispy Leeks, B& B Carrots

Caraway Ployes 8
Smoked Trout Roe, Maple Cream

Grilled Oysters 12
Cabbage Garlic Butter

Louisiana Crawfish & Brioche
Tasso, Radish

Rice's Country Ham (Mt. Juliet, TN)
with Grain Mustard Crème Fraiche, Autumn Squash

Oysters 3 ea
Glidden Points (Damariscotta, ME)
Fire Rivers (New Brunswick)
Moonstones (Rhode Island)

ENTRÉES
Buckwheat Pappardelle 16
Wild Mushrooms, Jerusalem Artichoke, Soft Poached Egg

Duck Fricot 22
Carrots, Swiss Chard, Dumplings, Savory

Roasted Cod 24
Cockles, Mussels, Kale, Andouille Sausage

Cornell Chicken 19
Bread Salad with Beans and Pea Shoots

Poutine Râpeé 22
Lamb neck, Turnips, Partridgeberries

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