A plate half full or half empty? While the portion sizes at Kat & Theo left much more to be desired, each plate had mouthwatering morsels of innovative, flavorful bites that I was positively satisfied after my meal.
Located in the heart of New York's Flatiron District, Kat & Theo specializes in New American cuisine with a Mediterranean twist. The restaurant boasts an all-star lineup of culinary team, from the executive chef Paras Shah - who has worked in places like El Bulli, Per Se, and Momofuku Noodle Bar - to the pastry chef Serena Chow, formerly of Eleven Madison Park and Pearl & Ash.
Start the meal with the signature Charred Octopus ($18). On the plate are cut pieces of lightly fried octopus that are crispy on the outside, soft and moist on the inside. The plump octopus maintains its chewy texture. The creamy white bean puree, oregano, and the small orange cubes add interesting texture and flavor to complement the octopus.
Another highlight from the appetizer menu is the Quail ($18). Similar to the Octopus, the Quail dish contains four bite-sized, lightly fried quail legs that are much more tender than other winged birds. I loved the sweet kabocha squash puree, butternut squash cubes, as well as the savory oats and red cardamom on the plate.
The portion sizes for the main entrees are more satisfying. The Guinea Hen ($34) includes two lean, tender chunks of white meat on top of juicier and slightly fattier dark meat and smoked skin. In addition to the meat, I loved the maitake mushroom and halved cippolini.
One of the most frequently ordered entree, the Lamb Shank ($34) has a whole, bone-in shank with braised meat that is so tender that it just falls right off the bone. The lamb shank is beautifully glazed in rich, balsamic-like sauce. Underneat the shank is a savory hash of toasted farro, fig, smoked lamb belly, and roasted vegetables.
Kat & Theo features an outstanding selection of unique desserts. The Carrot ($14) is a beautiful, deconstructed carrot cake. Enjoy sweet bites of moist carrot cake with grinded pistachio and a scoop each of rich white chocolate and espresso ice cream. You will also find bright orange carrot puree and dried carrot chunks.
The Pumpkin ($14) is another standout that is too pretty to eat. There are four pate a choux filled with pumpkin-flavored cream, which lie on top of the smooth pumpkin cream, crunchy pumpkin seeds, pomegranate, and sorrel. It's like seeing - and then eating - a sweet pumpkin patch.
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