Kevin Kelly is bringing Southern flavor to the heart of New York City with the opening of Kitchen & Kocktails by Kevin Kelly in Times Square. The restaurateur and entrepreneur is expanding his growing hospitality empire into one of the world’s most competitive dining markets, with a promise to serve bold flavors, signature cocktails, and Southern hospitality with every plate.

With 11 restaurants, a law firm, a nightclub, and real estate ventures under his belt, Kelly is no stranger to wearing multiple hats. However for him, the key to building across industries comes down to faith, ambition, and refusing to put limits on what’s possible.

During our exclusive conversation with NoirOnlineOrg, Kelly opened up about bringing his restaurant concept to New York, learning to cook from his grandmother at just seven years old, the importance of flavor, and why creatives shouldn’t let anyone convince them to stay in one lane.

Bringing Southern Flavor to the Big Apple 🍎

Opening a restaurant in New York City is no small win. Known for its diners and competitive food scene, the city demands more than a good atmosphere. For Kelly, however, the move was intentional.

After spending four years searching for the right location, he knew Times Square was where he wanted to make his next move.

“I think New York is the world’s capital,” Kelly shared. “I think this is where the winners are at.”

His first impression of the city helped seal the deal.

“I came to a conference in New York one time, and I saw people walking fast, talking fast, thinking fast. Then I went back to Texas, and we were a little chopped and screwed. We were a little slowed down, right? And I said, I need to be in New York.”

For an entrepreneur who thrives on movement and new opportunities, New York’s pace felt like a natural fit for him.

Kelly also sees an opportunity to bring something different to the city’s dining scene, particularly for diners looking for a Southern restaurant experience.

“I think people deserve good food and good drink, and I think that we can fit in this ecosystem well,” he said.

His message to New Yorkers is simple: give the restaurant a chance.

“We’ve got good food, good drinks, and we can’t wait to serve you. So give us one chance. Book that reservation. Give us one chance, and I think we’re going to be happy with what you see.”

From Cooking at Seven to Building a Southern Food Empire

Before the restaurants, business ventures, and expansion plans, there was a young Kevin learning his way around the kitchen.

Kelly began cooking at just seven years old, inspired by his grandmother.

“I can cook too, if you want to know,” he said jokingly. “I have been cooking since I was seven. I learned from my grandmother.”

He even joked about his mother, playfully suggesting that cooking skipped a generation.

“I can cook everything that she could cook when she was here with us, and, you know, I understand food and I understand it well.”

For Kelly, the personal connection to food is a major part of what makes Kitchen & Kocktails is special. Rather than creating a menu simply to follow trends, he wanted to serve the dishes and flavors he genuinely enjoys.

“I know what I want, just like many other people who are watching this video,” he explained. “One of the years of your life, you got favorite restaurants, and you know how you want your steak cooked, you know how you want your fish fry, you know what you want.”

He continued, “With having this restaurant, I created a restaurant of items that I want because I don’t believe in serving anything to anyone that’s less than I believe is the best, and I want the best of Southern food.”

That commitment extends to the culinary team behind the menu. Kelly credits his chefs with helping perfect the restaurant’s signature dishes as he believes they are among the best in the country when it comes to Southern cuisine.

Flavor Is Everything!

If there’s one thing Kelly wants diners to understand before walking through the doors, it’s that flavor matters.

In a food scene where Southern hospitality can sometimes feel more like a marketing slogan than a genuine experience, Kelly is focused on making sure the food speaks for itself.

“Flavor matters. Flavor is everything, and, you know, the flavor is so underrated,” he said.

“We don’t want bland food” he explained, acknowledging that some diners may prefer a lighter hand with the seasoning. “Sometimes somebody may say, ‘Hey, it’s too much seasoning for me.’ I respect that, right? But for my restaurant, this is what our food is going to taste like.”

Kevin Kelly’s Advice to Creatives: Stop Putting Yourself in a Box

For creatives and entrepreneurs who feel boxed into one career path, his message is to explore what’s possible rather than allowing other people’s expectations to dictate their next move.

“You can do it. If you’ve seen somebody else do it, there’s no reason that you can’t,” Kelly said.

He encourages creatives to focus on producing quality content, maintaining control over their work, embracing creativity, and enjoying the process.

“Don’t let anybody tell you that you can’t have a lot of jobs and you can’t do a lot of things.”

For Kelly, having multiple ventures isn’t a reason to slow down. Instead, he sees his growing portfolio as a reminder to remain grateful for the opportunities he has been given.

He pointed to Elon Musk’s expansive business interests as an example of someone operating across multiple industries before turning the focus back to his own mindset.

“How can I sit here on God’s green earth and say that I’ve got too much on my plate?” he asked.

Kelly ended with a reminder about the power of the words we use to describe our own ambitions.

“And the moment you do say you have too much on your plate, not only do you hear it, but God hears it too. The good Lord is going to remove something from your plate that may be the opportunity that you truly want.”

Book Your Table 🍴

If you’re planning your first visit, Kelly already has a few recommendations.

For a cocktail, he points to the Peach D’USSÉ Frozen Cocktail, which he says is a top seller across the restaurant group. When it comes to dessert, his pick is the peach cobbler, with ice cream as an option.

His advice? Come hungry, and don’t forget the drinks.