Coney Island institution of yore Childs may no longer exist, but its iconic, landmarked frame lives on and will house Kitchen 21, a massive restaurant space with five concepts in one. Legends Hospitality (Yankee Stadium) and Craveable Hospitality Group (David Burke Kitchen) are reviving the space.
Since the building is landmarked, extra attention had to be paid to the $60 million redesign, which architect Ewing Cole (Harrah’s, Yonkers Raceway) spearheaded. The building is next door to Ford Amphitheater, and thus music will be inspired by the acts there, which will vary from Mary J. Blige to Chicago to Slightly Stoopid.
Kitchen 21 is the latest effort to inject some new life into Coney Island, with a recent request for proposals to develop 150,000 square feet of space along the boardwalk. Kitchen 21 will kick off the new additions this Sunday, May 21.Here’s what to expect:
With 24 lounge seats, the cafe is meant to be for those who want to grab easy food to go — sandwiches, salads, et cetera — and return to the beach.
The test kitchen will function as exactly that: A place to experiment with new menu items that will (or will not) eventually transition to one of the four other concepts. Chefs from around Brooklyn will pop up here, too.
Community Clam Bar
Summery seafood is the focus here, with a raw bar and growlers of beer. It’s all meant to be shared, to encourage the “community” aspect of the name.
Views of the parachute jump ride inspired the name, but otherwise Parachute Bar is a typical gastropub. There are 32 beers on tap to service the 32 seats, lots of wines by the glass, cocktails, and bar fare.
Boardwalk & Vine
This rooftop bar with ocean views will be wine-heavy, with small, snacky plates.
The food at all five venues is from Legends Hospitality chef Joseph Raiola and Craveable Hospitality Group culinary director Matt O’Neill. It’s all American-leaning and boardwalk, summer-friendly fare, such as a surf-and-turf burger, clam pizza, a lobster roll, picnic baskets, and more.