Don't use the word "class" to describe the hands-on cooking evenings at The Kitchen, which opened in German Village last week. Owners Anne Boninsegna and Jen Lindsey prefer the phrase "participatory dining" or, less technically, "one terrific dinner party."

The Kitchen—a beautifully revamped space that preserved the 1920s building’s original hardwood floors, brick walls and tin ceilings—will serve dual roles: first as a rotating, themed hands-on dinner party space; second as a thrice-a-week eatery. The owners, who met while working catering together at Franklin Park Conservatory and consider themselves “chef-inspired home cooks,” will be serving brunch Saturday and Sunday and themed taco dinners on Tuesday.

I had a chance to see what was cooking at The Kitchen for brunch last weekend. Read More

Visiting on Sunday for their Family Brunch (they host a Hangover Brunch on Saturdays with both greasy spoon and lighter offerings) featured a Mexican-leaning theme. (The inspiration, Boninsegna says, will change with the week.) There was Mexican Hash ($10) with potatoes, peppers, beans and an egg with salsa verde, plus a choice of chorizo, ground beef or Quorn beef, Breakfast Tacos ($10), Chicken Gravy over Biscuits ($10) and Kale and Kidney Beans over Quinoa with an egg. I ordered the latter with a fried egg and opted to add Bluescreek Sausage. Paired with a few tiny biscuits topped with cinnamon and sugar, it was simple, tasty and hearty start to the day.

The setup, which seemed odd at first (you walk up to a counter, order off of a menu written on paper on the wall, then take your ticket back to the open kitchen and hand it to one of the cooks) made more sense when Boninsegna explained they were inspired by the casualness of a food truck.

“We want that continued interaction with guests. To make you feel like you get to participate in the kitchen,” she says.

Events will range from themed dinners inspired by art, movies and books (like their book club dinner on Wednesday, July 31, inspired by “The Help”), to one-ingredient, five-ways dinners (like five dishes with garlic on Aug. 18), to general seasonal inspiration like seafood or summer cocktails. They are also open for private events. View upcoming events at