While so many restaurateurs struggle to launch and maintain businesses in New York City, Chef Marc Murphy appears to have found the secret to success. When this Chopped judge isn’t joining his fellow panel members at the table in reviewing contestants’ best attempts at basket dishes, he’s busy running restaurant kitchens at his five Manhattan restaurants: two locations each of Ditch Plains and Landmarc, plus his newest venture, Kingside. Having opened just last month, Marc’s Kingside is the first of his restaurants to reside in a hotel, and it is his only “new-American” menu, featuring a list of offerings with French, Spanish and Italian influences. FN Dish caught up with Marc at Kingside, located in midtown Manhattan’s Viceroy Hotel, to chat about his latest project, learn more about his goals in opening the restaurant and find out how he manages his busy schedules, both in the kitchen and on Chopped. Read on below to hear from Marc, then browse exclusive snapshots to take a photo tour of Kingside and see some of Marc’s most-popular dishes at Kingside.
What are you most excited about in opening Kingside?
Marc Murphy: I haven’t done a new concept in about five years, and in those five years, I think I’ve gotten a lot more popularity on Chopped, and I think a lot of the times people are like, “Oh, those chefs on TV kind of thing,” and I’m like, “Well, yeah, I’m still a working chef,” and I love doing what I do, and I’m excited to be able to produce new food and [a] new concept to my beautiful city.
How is Kingside different from your other restaurants, Ditch Plains and Landmarc?
MM: I guess I’ve opened myself up to be able to do different cuisines here, in the sense we’re calling it “new American,” where I can really sort of branch out and pull different influences from other countries, like Spain. You sort of let loose a bit with new-American cuisine, I feel. I can have a little more liberties, because Ditch Plains is really a New York-style fish shack, so I kind of have to stay within that vocabulary, and Landmarc is a bistro with some Italian influences, so you can’t start making sushi if you’re doing a bistro. I feel as though if somebody is going to come to your restaurant, you have to sort of keep true to what the concept is.
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