Eating Port Chester: Jennifer Livne of 1881 Kitchen Table
Eating Rye is an occasional feature to meet the chefs and other professionals in the restaurants and kitchens across Rye and nearby communities. When you dine-in, pick-up or call for delivery, these are the folks working hard for you, your friends & 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:
Livne: Enthusiastic
How long have you been a part of 1881 Kitchen Table?
Livne: Two years at 1881 Kitchen Table, although we opened on July 18th.
Previously, where did you work?
Livne: I currently still work in advertising technology at EDO, Inc.
What and when was your first paid job?
Livne: Dairy Queen when I was 14 years old in Bay Village, Ohio.
Describe your path to becoming an owner:
Livne: This project started as a real-estate investment. Once we began the renovations, we fell in love with the project and had a vision of what was possible, which was too good to simply white box and lease out. It became our dream to restore and modernize the space in order to create a different experience that was rustic, warm and modern – creating something unique to elevate the community. The change happening on and around Main Street is incredibly exciting.
What are three attributes that make someone a good restaurant owner?
Livne: Creativity, professionalism, dedication
Describe your restaurant’s clientele:
Livne: We cater to professionals, couples, families, those celebrating life events and anyone who appreciates great food, drink, and decor.
Describe the atmosphere of your restaurant:
Livne: We wanted to provide an approachable, upscale experience where people from the community would feel warmly welcomed and comfortable, all while experiencing vibrant colors and flavor when the food and drinks hit the table.
Describe the physical attributes of your restaurant:
Livne: The entire restaurant has been hand-picked by my husband after much time and research online, as well as sorting through the warehouse at Monger’s Market in Connecticut. My husband drove all over the East Coast to pick up antiques and old pieces of machinery to then design and work with our blacksmith in Altamont, NY (who still uses old techniques of forging over an open fire) to create beautiful pieces that are throughout the space as part of the decor, furniture, and structural support.
Match a recommended meal with each season:
| Occasion | Recommended Meal |
|---|---|
| Warm summer evening | Tuna yukatori skewer with mango spaghetti and roasted beet in white wine |
| Crisp fall afternoon | Mediterranean lamb kebab and roasted portobello steak |
| Muddy wet spring night | Wood-oven shrimp & baby octopus |
What is your favorite dish on the menu and why?
Livne: Branzino, as it comes with a potato cream, basil, and white butter sauce that creates the most amazing flavor.
What’s the most underrated day of the week and time of day to enjoy your restaurant?
Livne: Wednesdays at 6 p.m. allow for an exceptional experience to kick off the back half of the week and get moving towards the weekend with incredible food and drink.
Thank you Jennifer!
