A stones throw from the East River, River Styx’s relaxed atmosphere is heightened by the infectious aromas that emanate from its open kitchen, where the stove is literally the heart of the restaurant. Being able to watch the menu come to life is an integral component of your culinary experience at this Greenpoint restaurant.
I had the privilege to attend their Native Cuisiner featuring Chef and Butcher Tom Mylan.
Working with River Styx’s Dennis Spina, the two friends, who casually had the idea to collaborate over a couple of beers, genuinely seemed to enjoy themselves in the kitchen.
Instead of your typical review, enjoy this photo series along with some quotes we overheard during the evening…
River Styx‘s next Native Cuisiner is coming up this Wednesday 4/2 with Owen Clark. Contact info (at) riverstyxx.com to reserve.
“…What happens in the kitchen, it’s like a dance” – Dennis Spina – Chef.
“So far, so good.” Kate – Patron.
“The food is delicious, so far the experience is wonderful.” – Dinelle – Patron.
“Everything is great, especially the vegetables and produce.” – Josh, Patron.
“I like the wine.” Erin Zimmer – Good Eggs.
“Do you want to take a picture of fire?” – Amanda McMillan. – Host.
I hope these events are good, because on a regular day, River Styx is mediocre and a rip off.