The Book Kitchen is the result of passionate chefs travelling the world experiencing culinary delights when and wherever possible. David Campbell worked for Tetsuya in London and transferred to the US to continue the concept for Millennium Hotels.
After experiencing in New York how restaurant menus can be so produce driven, David knew it was time to start sharing his passion with fellow foodies.
Our new "kitchen'' combines serving the freshest, sustainable, seasonal produce available with a broad selection of food related books. Our floor staff are a combination of chefs and other industry people who love epicurean books. Our aim is to create an atmosphere to stimulate the minds of all lovers of food.
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