East Village Pioneer O.G. Reinvents Itself As 6th St. Kitchen

By and

After stints at China Grill and Lucky Chengs, Chris Genoversa opened the pan-Asian neighborhood joint O.G. in 1993. He fondly remembers that pre-retro-speakeasy age when East Villagers had less disposable income and more culinary curiosity. Now, he says, all they want is sliders. After a fifteen-year run, Genoversa, who also experimented with French-Indian fusion at Raga before it became Death & Co., split with his chef-partner and finally closed O.G. in 2008, and has spent the interim leisurely renovating the small spot: replacing kitchen equipment, ripping out beams and floors, and contemplating what New Yorkers are hungry for in 2010. His conclusion, debuting this Wednesday, is 6th St. Kitchen very homespun, very simple, with multi-culti comfort food, beer and wine, and, eventually, all-day service.

Genoversa will launch dinner first, and although the menu has yet to be finalized, hes considering crowd-pleasers like chicken-noodle soup and a three-for-$15 assortment of small plates, including baba ganoush, housemade chorizo, and two kinds of meatballs (lamb with garlic-yogurt sauce, Calabrese pork and veal). To address slider demand, therell most likely be a burger and fries, plus roasted chicken, a French omelette, and lasagne bolognese, and at lunch, fish tacos and a cheesesteak. Ironically, in this era of the Food Network and the celebrity chef, Nobody I know knows how to cook anymore, says Genoversa, which works out well for me.