The city north end of town has a penchant for all things French. This time it comes with a twist. New bar Kittyhawk from the team of Lobo Plantation opened this week. Tucked away at the top of Phillip Lane in the heart of the financial district, this fantastic new space takes over the old Bull and Bear, with a complete redesign and a never-before-seen concept.
Co-owners Jared Merlino, Michael Hwang and Eddie Levy were inspired by the Liberation of Paris on August 25 1944: a time when American GIs and exuberant Parisians partied together, celebrating freedom. That amazing cultural mix of brave, elegant Parisians and heroic troops dancing for joy as the Champagne flowed freely at bars all along the Champs Elysee, was the driving force behind the concept, touching everything from the interior and signage to the menu and cocktail list.
While the cocktail list is tight it follows the Lobo Plantation format of explanation. We're loving the 3 step concept printed on the cocktail menu: 1. ingredients 2. method 3. garnish. That's all the explanation we want. Except for knowing that it tastes darn good. There's a huge back bar that can fit 900 bottles so we know we'll be in good spirits sitting sipping in the leather of Liberation. The bar design with vintage frames, original 1940’s posters and real WWII paraphernalia and curios seating a massive yet comfortable 175 is by Alex Zabotto-Bentley and his award winning design agency AZBcreative.
The food menu, designed by head chef Jason Wright (formerly of STEAK Restaurant, P1 Edinburgh) takes its cues from Parisian street food, with new twists on the classics. The team has worked with local farmers, fishermen and providores to ensure the freshest, sustainable ingredients from the Kinkawooka Mussels in their melt-in-your mouth Mussels Vol au vent, to the amazing Scotch eggs with organically farmed duck eggs and smoked aioli. And the Steak Swiss with truffle mayo will have you dreaming about how soon you can go back and order it again.