In Manhattan’s fast-moving culinary landscape, making a mark is no small feat. Yet over the past decade, King Restaurant has quietly carved out a presence – and a community of loyal weekly diners – from its compact, light-filled corner in the South Village. This presence was loudly affirmed earlier this year, when King appeared at number six on The New York Times’ 100 Best Restaurants in New York City list.
“We featured in the mid-twenties the year before, and honestly, my prediction was that we might bounce out of the list completely,” confesses Jess Shadbolt, one of King’s three co-owners and chefs. “So to wake up that morning and see that we'd climbed so high was astounding.”
Jess met her collaborators, Clare de Boer and Annie Shi, at the River Café in London. After two months of discussing what their dream restaurant might look like, the three chefs left their jobs and moved to New York. That was in 2016, and almost ten years later, the “dream” continues to evolve. “I'm always thinking creatively about how we can stay true to who we are, while trying new things. That can be hard as a restaurant, but I think the answer is in keeping the spirit of King on the plate while consistently moving forward.”
At its heart, King is a restaurant led by the seasons and the ingredients that emerge as the year moves on. With a menu that changes nearly daily, the team takes an adaptable approach, always aiming to create the relaxed, welcoming feel of a trusted neighbourhood spot.
For the second season, we have outfitted the King team with TOAST clothing that reflects the restaurant’s identity. “There are people working here who have been with us for years and years. It's lovely to be able to give them uniforms that are a little bit different and feel like another expression of the restaurant,” Jess says, drawing a parallel between the values of our brand and King. “As with TOAST, the craft and the thinking behind what we put out there is so key to who we are.”
Jess has shared a seasonal recipe featuring ripe figs, fresh herbs, and ricotta salata. “The colours of the salad really spoke to me. They even sort of echo the TOAST palette: the maroons of the fig and the dark greens of the leaves.” She recommends serving it with a generous crack of black pepper and high-quality olive oil. “It's just so simple but truly delicious. And I think that's very much in the spirit of our partnership, too.”
Figgy salad with fall leaves, walnuts and ricotta salata
Makes one salad.
Ingredients
6 figs (black mission, tiger striped or panache)
1 lemon, zested and juiced
Salt and freshly ground black pepper
Extra virgin olive oil
2 sprigs of thyme
2 sprigs of marjoram
1 sprig of mint
Head of pink endive
Handful of wild rocket
Small handful of purslane
1/4 cup toasted walnuts
Ricotta salata
Method
Pre-heat the oven to 350 degrees and lay the walnuts on a baking sheet. Season with a drizzle of olive oil, salt and pepper, and toast in the oven for 8-10 minutes until golden brown. Remove from the oven and allow them to cool completely.
Tear the figs into a shallow bowl or plate, and season with the picked thyme, lemon zest, black pepper, salt, and finish with olive oil.
Prepare the leaves by snapping off the endive at the root and adding them to a bowl with a handful of purslane, rocket, and the torn mint and marjoram leaves. One or two leaves of radicchio or trevise could be a nice addition if you happen to have them.
Season the leaves with salt and pepper, a sprinkle of the toasted walnuts and the figs (and any juices that may have collected). Add a squeeze of half a lemon and gently toss the salad together – your hands are your best tool! Taste and adjust the seasoning if necessary.
Mound the leaves onto a plate, making sure everything is evenly distributed. Finish with a final zest of lemon and some shards of ricotta salata.
The King team wears our Painted Tweed Cotton Linen Top, Painted Tweed Cotton Linen Skirt, Cotton Linen Poplin Smock Top, Cord Apron Dress, Arlo Garment Dyed Herringbone Jacket, Cord Workwear Shirt, and Kantha Stitch Tweed Jacket.
Pre-order The King Cookbook, released on 4 November, 2025.
Photography by Ash Bean.
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