DISCOVER CLINTON HILL’S DINING OASIS: KUSH CAFÉ

Neighborhood Favorite Offers Soul with a Spin for the Enterprising New Yorker

17 Putnam Avenue (at Fulton between Cambridge & Grand)

Brooklyn, NY 11238

(718) 230-3471

Restaurant Hours:

Tuesday-Thursday: 5-11 pm

Friday: 5 pm- midnight

Saturday: 11 am- midnight

Sunday: 11 am -10 pm

(www.kushcafe.com)

Click Here For Directions

Memorable Mussels (Above)

KUSH CAFE,

A Clinton Hill institution for five years, Kush Café offers French-inspired cuisine infused with African Diaspora spices (http://en.wikipedia.org/wiki/African_cuisine#West_Africa), along with a dash of Brazilian, Caribbean and other world influences. The menu – which includes vegetarian and meat dishes, pasta, salads, fish, soup and desserts – presents an upscale take on traditional soul food, with entrées (such as Bouillabaisse, Roasted Duck, Steak Frites and Couscous Royale) ranging from $11 to $17.

There is a pleasant dining room, painted in, warm, earthy tones as well as one of the more elusive and enticing attributes of any NYC-area institution: During the Spring and Summer seasons – an outdoor patio area. Adding to the sensory experience: the interior walls double as a gallery, displaying works by a new local artist each month.and hung with colorful African art. A full bar and a well chosen selection of South African wines complete the picture. Nothing fancy mind you, but the kind of restaurant every New York neighborhood would welcome.

Kush’s pulse is powered by owner and head chef Samuel Beket. A native of the Ivory Coast, Beket studied at the prestigious Institute Culinaire d’Orlean in France, and – in 1989 – became a resident of Clinton Hill. His resume includes stints at several high-end NYC establishments, including La Metaire, Le Grenadin, Ferrier, French Bistro, Le Relais and Le Bilboquet. Beket’s true genius lies in the sauces garnishing his meals, which transform each plate into a marvel for the taste buds.With a very worldly view of culinary arts, Sammy has taken all his knowledge and passion for food and placed it on his menu at Kush Cafe.

Vegetarian’s Delight (Above)

KUSH CAFE is named after one of the world’s first civilizations before Egypt in 730 B.C. Also referred to as ancient Nubia, KUSH was North of today’s Sudan and south of today’s Egypt. The kingdom of KUSH was the center of culture and military might in Africa. It had a wealth of resources such as gold, ivory, copper, frankincense and ebony. As one of the first human races on earth, the customs and traditions of the people of KUSH were adopted by the ancient Egyptians. The history of KUSH can be traced back to the dawn of civilization.

A Stylish Fish (Above), Cooked to Perfection

A Classy Poison (Above)

The café also features a $20 three-course prix fixe Tuesday through Thursday from 5-8 pm, as well as a bar menu with bites priced under $7. Daily drink specials include $4 beers and $6 wines by the glass, along with $9 specialty cocktails. Kush also serves a terrific Saturday and Sunday brunch.

Mac & Cheese With an African Kick (Above)

A Traditional African Creation: “Biekossoh,” fresh tilapia wrapped in banana leaf with fresh herbs and ratatouille. choice of rice, plantains or couscous

(Above)

One visit to Kush Café and you’ll learn what the regulars already know: Chef Beket cooks with love, and you literally ingest it with every bite.

A Chocolate Dessert to Die For (Above)

And To Conclude: Fruit, Cheese & Toast

Disclosure

Technorati Tags: Brooklyn,New York,restaurants,African,Fusion,French

Sample Dinner Menu (Subject to Change)______________________________________________________________

Appetizers

Soup du Jour
P/A

Chicken Gizzard
8

Confit of chicken gizzard with roasted garlic, caramelized onions, tomato & string beans on a bed of mixed greens and calypso dressing

Mussels
8.25

White wine, herbs, tomato, sweet peppers and Piri-Piri

Clams
9

Steamed clams with white wine, flaked pepper & herbs

Salads

Kush Salad
8.5

Palm-heart, asparagus, roasted beets, tomatoes, mixed greens and toasted almond honey mustard dressing

Feta-Betta
8

With crispy turkey bacon, tomato, cucumber, hard boiled eggs and feta cheese

Chlada Felfa
10

Traditional North African pepper salad with tabil harissa, capers, chickpeas and goat cheese croutons

Wild Rice Salad
9.5

With fresh green peas, sweet corn, mire-poix, chick peas, dried fruits, crispy tofu, orange peanut butter dressing

Caesar Salad
7.5

Home made dressing & cassava croutons

Add Grilled Chicken
4

Add Grilled Shrimp
5

Beef and Lamb

Steak Frites
15.5

Grilled skirt steak with provincial herbs, French fries, peppercorn sauce and mixed greens

Ribs
13.75

Braised in red wine served with creamy horse radish mashed potatoes, caramelized onions & spinach

Couscous Royal
14.5

North African light broth of chicken, lamb merguez sausage, chick peas, raisins & seasonal vegetables served with couscous

Fowl

Roasted Duck
17

Half Roasted duck with fragrant herbs, garlic mashed potato, green beans and orange ginger blue berry sauce

Bayou Chicken
13.95

Cajun spice, served over wild rice of spinach, sun dried raisins, apricots, mushrooms, tomato and sliced toasted almond, in a light brown gravy

Jerk BBQ Cornish Hen
13.75

Half roasted Cornish Hen with jerked BBQ sauce, served with garlic mashed potatoes and seasonal vegetables

Fish

Salmon Creole
14

Blackened salmon with a light Cajun spice, on a bed of succotash of corn, bell pepper okra, mushrooms and spinach

Biekossoh
13.5

Fresh Tilapia wrapped in banana leaf with fresh herbs and ratatouille. Choice of rice, plantains or couscous

Trout
14.5

Whole grilled fish (market) marinated in mojo citrus, served over a relish of tomato, cucumber, pepper and green beans. Choice of couscous, fried plantain or fries

Poisson a la Braise
16

Filet of brook trout rolled in spinach, over a meli-melo of vegetable quinoa with toasted almonds and red pepper sauce

Surf and Turf

Brochette
14.5

Shrimp and beef kabobs, marinated in chermoula grilled and served with roasted plantains, sautéed spinach, creole rice and mango papaya salsa

Cordon Bleu
14.5

Chicken stuffed with crab meat, spinach and swiss cheese Served with mashed potatoes and julienned veggies

Seafood

Seafood Crépe
15

Assorted seafood rolled in a thin French pancake in a coconut cream and green curry béchamel with spinach

Seafood Maffe
14.5

African light stew of peanut butter with assorted seafood and seasonal vegetables served with rice or couscous

Bouillabaisse
16

Rustic assorted French seafood with saffron broth

Pasta

Capellini
14

Shrimp, mussels, garlic, white wine, chili pepper, basil and olive oil (with choice of light tomato or creamy curry sauce)

Linguine
13.5

Fresh salmon, garlic, capers, sun dried tomatoes and asparagus with a light tomato sauce

Baked Penne Vodka
11

Vodka, tomato sauce, cream and cheese

Linguine & Clams
13

With clams, garlic, basil and olive oil

Fettucine
12.5

With chicken, capers and alfredo sauce (or tomato sauce)

Vegetarian

Vegetarian Wot
13.75

Ethiopian vegetable casserole of beans, lentils, chick peas, berbere spice, rolled in teff crepe, eggplant caviar and crisp tofu battonnets

Vegan Ravioli
13.5

Filled with asparagus, mushrooms, squash and tofu in spinach dough and light tomato kalamata olive sauce

Kush-Kush
13.95

Cassava meal crusted tofu served over a black wild rice of bell pepper, tomato, chick peas, dried fruits, spinach and grilled vegetables with plantain

Beverages

Ginger (hot or cold)
4.5

Sorrel
4.5

Tamarind
5

D.J. Punch
5.5

Ginger, cranberry and orange

Kush Cafe
3.5

Carnation milk & Honey

Coffee or Tea
3

Sides

Succotash
5.5

Fried Plantain
4.5

Sauteed Spinach
4.5

Macaroni and Cheese
5.5

Spinach Gratinee
6

Cajun Fries
4

20% gratuity included for parties of 5 or more

______________________________________________________________

THREE COURSES $20
TUESDAY-THURSDAY
5PM-8PM

Appetizer

Mesclun Salad

Fresh field greens with balsamic vinaigrette

Main Course

Bayou Chicken

With wild rice of spinach, mushrooms, tomato, and dried fruit

Papillote

Fresh tilapia wrapped and roasted in banana leaf and served with ratatouille and rice

Penne Primavera

Pasta with zucchini, yellow squash, red pepper, carrots, and eggplant

Dessert

Tatin

Upside down apple and plantain tart with vanilla ice cream