Great Food, Big Portions and Affordable Prices at Kipsey’s

Great Food, Big Portions and Affordable Prices at Kipsey’s

Slow smoked brisket at Kipsey’s

Three things I look for in a restaurant are affordable prices, large portions and well made food. All of these can be found at Kipsey’s, a Kips Bay restaurant with reasonable prices where everything is made from scratch. Last week, I had lunch at the 14-month-old eatery and talked to owner Arnon Magal about his seven years in the restaurant business and the in-depth preparation of Kipsey’s dishes.

Originally from Isreal, Magal moved to the United States when he was 22. You wouldn’t think that to look at the menu though, as it’s mainly comprised of staples of Southern American cuisine like corn bread, smoked brisket and fried chicken. You might also forget you’re in New York after trying the brisket, which is smoked for 11 hours on a smoker—“Texas style,” Magal notes—in the restaurant’s spacious kitchen. The dish is melt-in-your-mouth moist, just a little salty and comes with horseradish sauce on the side for dipping. I ordered mine with hand-cut fries, which undergo a 48-hour process so they’re the perfect combination of crunchy on the outside and soft on the inside.

House-cured salmon over mascarpone cheese at Kipsey’s

For all the hard work that goes into it, lunch at Kipsey’s is quite a deal. Most dishes cost around $15 and come with a side and drink. Plus, in lieu of a bread basket, diners can enjoy chipotle-spiced corn muffins before their meal. “I’m very proud to be able to sell a 9-ounce hamburger for $10 during lunch or $12 for dinner,” Magal says. And it isn’t just your typical burger: the buns are baked in house, the meat is ground in house and, if you’d like bacon, it’s also cured and smoked at Kipsey’s.

Magal, his wife and his brother started in the restaurant business seven years ago with Williamsburg’s Peter’s Since 1969, which they expanded into Manhattan. Since then, he has had a hand in the kitchens of brewery Dirck the Norseman and coffee shop Little Collins. Then 14 months ago, he found the empty corner spot that would become Kipsey’s. When he began at Peter’s, a friend told him he would likely get burned out from the stress of the restaurant industry within a year. Seven years later he says, “I still wake up with a smile.”

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