Attorney Kevin Kelley set out to create a restaurant that would be the kind of place he could feel at home in. The result is Kitchen + Kocktails, an affordable, chef-driven restaurant with elevated Southern food, great cocktails and a warm, welcoming vibe that has grown to seven locations across the U.S.
Kelley’s lifelong passion for hospitality, food and drink is powering the restaurants’ expansion from their home base in Dallas to Chicago, Miami, Atlanta, Philadelphia, Washington D.C., Charlotte, and Boston. Although those cities are quite different, Kitchen + Kocktails seems to hit a sweet spot with diners wherever it lands. And more locations are in the works.
The expansive menu offers fresh takes on Southern favorites, including Shrimp and Grits, Fried Chicken and Waffles, Southern Fried Catfish, Caribbean Jerk Lamb Chops, Candied Yams, Mac and Cheese and Seafood Gumbo—as well as a weekend special of Kelley’s mother-in-law’s Braised Oxtails. On the beverage side, signature cocktails include True Flame, a fiery mix of premium spirits, warm citrus and spice crafted tableside with a live fire presentation, a Blackberry Margarita and the frozen Peach D’usse Frose made with cognac.
Listen as Kelley talks about the importance of real estate partnerships in his restaurants’ success, how Kitchen + Kocktails taps into his passions and those of his guests, and where he’s headed next with the concept.
Subscribe on Apple Podcasts.
Subscribe on Spotify.
Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News. You can subscribe to it wherever you listen to podcasts.
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.
