About 6th Street Kitchen

The 6th St. Kitchen offers a selection of succulent small-plates-to-share: chorizo sliders with aioli, fish tacos, lamb meatballs, pork belly, deviled eggs as well as salads, sandwiches, daily specials and mouth-watering desserts. 6th Street Kitchen offers catering, private parties and special events services. Call or email for more information.

Chris Genoversa, Owner

Chef, restaurateur and East Village pioneer, Chris Genoversa worked at some New York City's best-known eateries before opening Oriental Grill at 570 East 6th Street in 1993. This success was followed by the launch of Raga in 1997 and Chow Bar in 1999. After closing OG in 2008, Genoversa began a leisurely transformation of the space, rethinking the concept and cuisine to reflect what he calls a collection of favorite dishes, made and served in an attentive and comfortable manner by people who genuinely care and know what they are doing. This "simple food for complicated people", reflects the tastes and talents of both Genoversa and chef Andrew Kraft.

Andrew Kraft, Chef

From a young age Andrew Kraft knew he had the passion to cook. He made his way into the restaurant industry at the age of 13, working at a small restaurant in northern Minnesota and by age 17, he was cooking for a Minnesotan catering company. Pursuing his culinary education, he attended the Culinary Institute of America in Hyde Park, New York and graduated with honors. After graduation, Chef Kraft traveled throughout France, exploring the wine regions and local cuisines, finding inspiration and deepening his passion for food. His New York career began at Irving Mill. Kraft went on to work under Chef Ryan Skeen as sous chef at Allen & Delancey and was his opening sous chef at 5 & Diamond. Kraft's style can be described as new American cuisine with inspirations from his Minnesotan upbringing and his travels in France.