Kōbo is the latest addition to Chef/Restaurateur Ruben Rodriguez’s Nai Restaurant Group, which includes Amigo, Nai, and Emilia, all located in the East Village.
For Kōbo’s menu, Ruben combines his travels throughout the Mediterranean, leaning into his Spanish roots and his love of Italian and Mediterranean flavors.
Executive Chef Ruben Rodriguez grew up in his mother’s restaurant, Merendero Cave, in Galicia, Spain, where he fell in love with cooking and learned the secrets of his mother’s family recipes.
At age 11, Rodriguez moved from Spain to the U.S. and worked his way up through numerous New York City kitchens before founding his first restaurant, Nai, in 2010. For Kōbo, he has brought together a team from his other venues, including Chefs de Cuisine Rolando Flores and Co-Executive Chef Rafael de la Rosa, who was previously the Head Chef at Minetta Tavern, Service Director/Sommelier Raul Oleaga, who has been with Ruben since the opening of Nai, and Beverage Director Niko Hagerty.
The restaurant is beautifully designed and showcases a 35-seat pink Brazilian quartzite bar and chef’s counter, lit by an elaborate wood chandelier composed of 1,117 handcrafted pieces of wood that form a shape reminiscent of a wave.
The impressive bar leads into a fashionable, minimalist dining room, encompassed by a dark grey coral-textured wallpaper and ambient lighting, contrasted by custom-made pale wood finishes.
Adorned with ceramics and vintage vases that complement the restaurant’s minimalistic interior, Rodriguez makes it a point to let the food do the talking.
Kōbo’s menu celebrates simple ingredients and soulful cooking, honoring Rodriguez’s Galician heritage. The menu features approachable priced plates, focusing on curated items “to-share.”
Highlights include: Caponata over homemade foccacia, topped with cured sardines; Croquette, an adaptation of his mother’s cod is made fresh daily; Broccoli Rabe with romesco and parmesan; Radicchio salad with grilled pear, hazelnuts, pecorino and aged balsamic.
Hummus with tahini and harissa, served with warm Bazlama bread; and Mortadella that sits atop of homemade sourdough.
Pastas, which rotate seasonally, are the star of the show.
They are headlined by the signature Fideuà, a pasta form of paella from Spain’s Valencia region made with squid ink, octopus, baby squid and saffron.
Kōbo’s Lasagna is layered with spicy beef bolognese and a curry béchamel, whilst the Pappardelle is served with spicy Italian sausage and pecorino.
The Ravioli is house made with delicata squash, brown butter, pumpkin seeds and sage.
Mains include Oxtail, complemented by carrot purée, espigarelo and pine nuts, and Whole Market Fish served with a black olive tapenade and herbs.
While desserts will continuously rotate, the menu currently features: Tiramisu with mascarpone, amaretto, espresso, and cocoa powder; Panna Cotta with buttermilk, Madagascar vanilla, and maple-sherry vinegar syrup, as well as a Seasonal Pie.
The Wine Program, designed by Service Director and Sommelier Raul Oleaga, is curated cohesively to match the restaurant’s concept; it leans Italian and Spanish, while simultaneously showcasing France, and other wine-producing regions from the Mediterranean.
Whites, reds, and rosés span from a soft and fruity French Pinot Noir to a lively dry Greek Monograph.
Beverage Director Niko Hagerty has created a short list of classic cocktails with a twist that include, a Martini with gin and Moroccan black olive infused vermouth and Kōbo Kiss which consists of gin, Cappelletti, vermouth, and Maraschino juice.
There is also a signature house Sangria, made with brandy, orange liquor, wine and tonic.
Kōbo East Village is located at 202 Avenue A, New York, NY 10009.