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A note on new safety procedures:
Welcome back! We are excited to see you again. Please note that we have adopted new policies to comply with government reopening guidelines. We appreciate your patience as we navigate through this together.
What we're asking of you:
- Reservations are strongly encouraged. Whether or not you have a reservation, only one party is allowed to be at the host desk at a time. Please wait outside until the entrance has cleared
- Please wear a mask when moving around the restaurant and when interacting with staff. If you don't have one, we will provide you with a disposable mask
- Adhere to social distancing guidelines whenever possible
- Please self-screen. As much as we love you, if you have any symptoms, have knowingly been exposed to someone with COVID-19, or have recently traveled to a place with an active virus hotspot or stay-at-home order, please go home and come back to see us another time
What we're doing:
- Health screening all employees each time they come to work
- As required by the health department, collecting the name and phone number of one guest from each party that spends at least 15 minutes in the restaurant
- Wearing face masks and using gloves which are changed each time we touch something a guest has touched
- Routine, scheduled disinfecting of all common touch points (such as door knobs, handrails, faucet handles)
- Disinfecting table surfaces, chairs, check presenters and pens between guests
- Offering multiple hand-sanitizing stations
- Offering curbside delivery for take-out orders
- Limiting indoor dining to 50% capacity and maintaining 8' spacing between all tables (in and out)
Little Something about who we are
Chef Kevin Gaudreau, the owner of KG Kitchen Bar, is a nationally recognized, award-winning culinary artist from Jamestown, Rhode Island, who honed his expertise in some of the most famous restaurants in New York City, including The Atlantic Grill, the Blue Water Grill, and Ruby Foo's.
In 2011, Kevin appeared on Season 1 of the Bravo Network's “Rocco’s Dinner Party” program, where he was named Grand Champion for his signature dish, “shrimp and grit,” lauded by host Rocco Dispirito as “a very solid meal which can drive crowds at a large restaurant."
Dispirito's statement aptly describes Chef Kevin’s entire approach to cooking. Chef Kevin knows how to fill a restaurant without compromising the high quality of every dish, ensuring that each guest feels the thoughtfulness and passion that goes into preparing the food.