Profits of plant-based eatery will be donated to charity
An angel has landed in the heart of Hell’s Kitchen.
P.S. Kitchen, at 246 W. 48th St., is a plant-based restaurant with a mission: All of its profits, after operating costs, will be donated to charity.
The 550-square-foot restaurant opens Aug. 7, and seats 32, plus nine at the bar.
“This has been 3¹/₂ years in the making,” said co-owner Craig Cochran, who also owns Terri, a vegan fast casual chain.
“The concept came from a friend of mine who is a philanthropist. She thought it would be fun to have a bar/lounge where all profits would be donated to charity,” he added.
Chef Gary Barawidan, who helped open Ravi DeRossi’s Avant Garden and worked at Union Square Cafe and Locanda Verde, created the plant-based menu that includes: fennel tartine, a dish of caramelized fennel, cashew crème and orange supreme on Sullivan Street pullman bread; and, Buffalo Hen of the Wood mushrooms in the style of buffalo wings with German purple sweet potato salad.
Charity Partners includes The Doe Fund, CEEDS (Cooperative for Economic Empowerment and Development Services), Share Hope, Defy Ventures and Yunus Social Business.
Located in a century-old building, the interior is decidedly modern, with washed brick walls, marble tabletops, and antique mirrors — along with Vietnamese pottery mushroom shaped tables opposite the white marble bar.