Destination: The Kitchen Sink
The Kitchen Sink opened quietly last year on DeBaliviere Avenue with a humble facade and a tiny dining room; from the outside it seemed a bit shy. The food coming out of Anthony Ellerson Jr.’s kitchen, however, was anything but. Scratch-made Cajun cuisine such as jambalaya, corn fritters, shrimp and grits and hand-cut sweet potato fries hit the local dining scene with a bang, packing the shotgun-style restaurant nearly to capacity on a regular basis.
So this summer, Ellerson decided to relocate the popular dining spot to a larger space. He landed four blocks away, on Union Blvd., in a 7,000-plus-square-foot restaurant with a 100-person seating capacity. The menu has grown along with the space.
Newcomers and regulars alike will enjoy the all-new appetizer menu, featuring cleverly named dishes such as the Cyn City (blackened shrimp over rice), Art Hill (double-decker blackened chicken nachos) and Mary Moe (a portabello and arugula quesadilla with roasted red pepper sauce). Two new wing options—jalapeno-peach and Thai—have joined the existing lineup of jerk wings and the house version, which is battered and fried and served with your choice of sauce.
A few new piled-high sandwiches have been added to the menu, as well as more of the Louisiana-influenced entrées that put The Kitchen Sink on the map. Of note is the Humble Pie, Ellerson’s version of shepherd’s pie, which includes jalapeno cornbread, sauteed peppers, onions, shrimp, andouille sausage and tasso ham, topped with sweet mashed potatoes and bananas, étouffée sauce and white cheddar—a testament to the notion of “everything but the kitchen sink,” if you ask us.
255 Union Blvd., Central West End, 314.454.1551