(His other two projects on the block are Whiskey Kitchen and the new Virago, and he has a chef-driven-cuisine-meets-neighborhod-pub concept called Tavern a little ways away on Broadway in Midtown.)
Kayne Prime (named for the historic Kayne Street trainyard from whence the trendy Gulch has sprung) sounds like a high altar of beef, with plates bearing USDA Prime and "beyond-prime" wagyu beef from both the U.S. and Australia.
(In fact, you can get all three in a the "Progression of New York Strip Sirloin" — 3.5-ounce portions to compare and contrast.)
Executive chef Robbie Wilson has a solid resume that includes Nobu Matsuhisa’s haute cuisine sushi outpost in Aspen, Colo., and N9ne Steakhouse, also in Aspen. Wilson uses his raw fish expertise on clever crudo plates, and promises extra-special vegetarian specials.
Also in Food Biz: I talk to Arnold Myint for more of the scoop on his upcoming gourmet grab-and-go spot at the Nashville Farmers' Market.