The distinctive menu at King Bee pays tribute to the Acadian culture of French settlers in North America. Originating in Canada and then traveling to Louisiana, Acadian traditions lay the foundation for what would become Cajun culture and cuisine. The restaurant was created in collaboration between Chef Jeremie Tomczak, Eben Klemm, and Ken Jackson. Before opening the restaurant, the three went on research trips to rural Louisiana and Newfoundland, where they found inspiration for their entirely unique menu.
When the Manhattan Sideways team had dinner at King Bee, the food was certainly the main event. We started with the pork cracklings, which were the perfect introduction to the Acadian world. Deliciously crunchy, meaty, and greasy, their flavor was much bolder than expected. The fish and chips were a hit too - perfectly fried cod with simple garlicky roasted potatoes served with a classic remoulade. We also tried the Gumbo z’Herbes, a tasty gumbo, which, as the name indicates, was centered on flavorful herbs. Although made without the chunks of meat and vegetables characteristic of Cajun gumbo, the dish was still incredibly hearty and warmed our bones on a crisp fall evening. Saving a bit of room for dessert, we shared a thick slice of pecan pie topped with a scoop of vanilla ice cream, a classic that it is hard to beat.
Although the food took center stage, the hospitality and atmosphere were also top-notch. The space was simple and homey, with glowing exposed bulbs over each table and an eye-catching mural by New York artist Steve Keene decorating one wall. The staff was incredibly friendly and welcoming, and our waiter guided us through the menu, which he knew backwards and forwards, offering suggestions and recommending his personal favorites.
