BY Craig Viera
Indecisive foodies: Rejoice. The new Sous Vide Kitchen (119 E 23rd St, New York, NY 10010), in New York’s Flatiron District, invites guests to order barbecue, Vietnamese, and more through a single touchscreen.
The “virtual food hall,” which opened in July 2018, pulls menus from each of its vendors into one self-service kiosk, eliminating the need to wait in several lines in order to taste a variety of cuisines. Five food brands are currently on offer—ESO Latin, SVK, BONMi, Pulled & Chopped, and Mediterranean Pure Foods—all run by Sous Vide Kitchen.
“Utilizing sous vide cooking reduces our dependency on highly skilled labor and ensures consistency in our offerings each and every day,” says Alexis Kukuka, the vice president of operations, in an email to Sous-Vide magazine. “Opening a restaurant without any hoods also allows for much less expensive build-out costs.”
As its name suggests, nearly everything is cooked sous vide—and with plates ranging from pork belly sandwiches (loaded with chili lime slaw) to customizable grain bowls, just about any craving can be met with a few taps.
Although Sous Vide Kitchen only opened a few months ago, the operation is already looking to expand—Kukuka says they plan to offer breakfast as well open an Indian food concept come spring of 2019.
A version of this article first appeared in the Fall/Winter 2018 issue of Sous-Vide Magazine. Additional reporting by Sara Johnson.
