UPDATE: Kuchnia & Keller Opens Its Doors to the Public This Thursday

UPDATED (11/13/17): After jumping over a few last minute hurdles, Kuchnia & Keller will open its doors to the public this Thursday, Nov. 16. The restaurant will be open daily, serving dinner from 5 to 10 p.m. and a late night menu from 10 p.m. to 12 a.m., with the bar closing down at 1 a.m.

(10/25/17): Another much anticipated addition to the Germantown dining scene is nearly ready for its debut, as Eastern European-inspired Kuchnia & Keller is prepping to open shortly after the first of November.

Located at 1300 3rd Ave. North, it’s the first project from chef and co-owner Aaron Clemins, who has spent the past decade working as sous chef at City House, the venerable Germantown restaurant from James Beard award-winning chef Tandy Wilson, whom Clemins counts as both a mentor and now business partner. And while an official opening date is still being hammered out, Eater has the first look at all of the opening menus.

Joining Clemins in the kitchen is chef de cuisine Mark Shelton, another City House alum, and new addition Sal Avila, a longtime Nashville restaurant veteran (and former City House sous chef) who most recently was running the kitchen at Greko Greek Street Food. Avila will be stepping into the sous chef role. Katie Fair, previously at Prima, will handle pastry duties.

Coming out of the gate with both dinner and late night offerings, Clemins’ menus draw heavy inspiration from several different fronts, including his Eastern European roots and his upbringing in Milwaukee, Wisc. The dinner menu is concise, offering a selection of starters, heartier plates and desserts. Dishes range from a Moldovan cheese twist and charcoal octopus and kielbasa, to larger plates such as a roast pork leg and beefsteak. And the menu is built for sharing, with starters falling between $7 to $15, and all of the mains, excepting the beefsteak, ringing in between $19 and $24. Desserts are appropriately decadent, with options from a classic hot fudge sundae to a devil’s food layer cake and fall squash custard, all priced at $9. The late night menu features a selection of snacks from the dinner menu’s small plates, along with quarter-pound beef and pork franks.

On the beverage front, Kuchnia & Keller will offer an eclectic beer and cider list, with 19 by draft and 16 by bottle, bolstered by partnerships with Matt Leff of Rhizome Productions (the company behind Nuit Belge, the popular annual Belgian beer event), as well as local breweries Bearded Iris, Southern Grist, Yazoo and Smith & Lentz. The wine list focuses, appropriately, on Eastern European selections, with nearly half offered by the glass or bottle. And bar manager Buddy Buttram, previously at Bastion, will also be slinging a variety of unique cocktails, including Bloody Mary and old fashioned options on draft.

So take a look, and be sure to check back for more updates as the opening nears.