Eating rye is an occasional opportunity to get to know the chefs and other professionals in the restaurants and kitchens in Rye and the surrounding communities. When you dine in, pick up your order, or have something delivered, these are the people who work hard for you, your friends and family, and your taste buds.
Do you have a suggestion for who we should profile for Eating Rye? Tell us.
Today we meet Jennifer Livne of 1881 Kitchen Table in Port Chester.
Your name: Jennifer Livne
Your role: owner
Your Restaurant: 1881 Kitchen table (112 N Main Street, Port Chester, NY 10573)
MyRye.com: Describe yourself in one word:
Life: Enthusiastic
How long have you been part of 1881 Kitchen Table?
Life: Two years at 1881 Kitchen Table, even though we only opened on July 18th.
Where did you work before?
Life: I currently work in advertising technology at EDO, Inc.
What and when was your first paid job?
Life: Dairy Queen when I was 14 years old in Bay Village, Ohio.
Describe your path to becoming an owner:
Life: This project started as a real estate investment. Once we started the renovations, we fell in love with the project and had a vision of what was possible that was too good to just turn into a white box and rent out. It became our dream to restore and modernize the space to create a different experience that is rustic, warm and modern – to create something unique that enhances the community. The changes taking place on and around Main Street are incredibly exciting.
What three qualities make someone a good restaurant owner?
Life: Creativity, professionalism, commitment
Describe your restaurant’s clientele:
Life: We cater to professionals, couples, families, people celebrating a special event and anyone who appreciates good food, drink and decor.
Describe the atmosphere of your restaurant:
Life: We wanted to provide an accessible, upscale experience that would make people in the community feel warmly welcomed and comfortable while experiencing vibrant colors and flavors when food and drinks come to the table.
Describe the physical characteristics of your restaurant:
Life: The entire restaurant was personally selected by my husband after extensive online research and scouring the warehouse at Monger’s Market in Connecticut. My husband drove all over the east coast buying antiques and old machine parts, which he then designed and created alongside our blacksmith in Altamont, NY (who still uses old blacksmithing techniques over an open fire) to create beautiful pieces that can be found throughout the space as part of the decor, furniture and structural support.
A suitable meal for every season:
| Opportunity | Recommended meal |
|---|---|
| Warm summer evening | Tuna yukatori skewer with mango spaghetti and roasted beetroot in white wine |
| Fresh autumn afternoon | Mediterranean lamb kebab and fried portobello steak |
| Muddy wet spring night | Shrimps and baby octopus from the wood oven |
What is your favorite dish on the menu and why?
Life: Branzino because it is served with a sauce made from potato cream, basil and white butter, which provides incredible flavor.
Which day of the week and time of day is the most underrated time to visit your restaurant?
Life: On Wednesdays at 6pm an extraordinary experience is possible to ring in the second half of the week with incredible food and drink and prepare for the weekend.
Thank you, Jennifer!
