Kingswood’s opening menu showcases a fondness for seasonal ingredients, with a menu that states “I hate to see summer go, but I love NYC’s fall”, as is the sentiment of many New Yorkers when autumn’s equinox arrives. Eating starter to main course on the menu is akin to dining your way from summer to autumn. A Roast Peach Salad with Prosciutto and Mascarpone ($12) or Heirloom Tomato Salad with Fried Zucchini, Squash Blossom, Wild Rocket and Pesto ($11) to start hints at some of summer’s best produce. The Herb and Parmesan Crusted Rack of Lamb with Tomato Orzo ($25), or the decidedly autumn Pumpkin Linguine with Sage and Pumpkin Seeds ($12/18) for the mains transitions to staple fall flavors that are only available at peak-quality come the harvest.

Straight up, the lamb dish was excellent; perfectly cooked with a delicious seasoning that didn’t overpower the meat. The accompanying orzo was equally good. I liked that there was an option in the size of pasta since it’s somewhat impossible to manage the portions coming out of any given restaurant’s kitchen in one sitting (perhaps restos are really to blame for American’s obesity crisis). Small bits of pumpkin were littered throughout the linguine and served with a dollop of pumpkin butter on top for optional mixing – cholesterol observers and dieters alike might want to opt out. But, if you’re welcome to pumpkin overload and have no qualms about the potential to turn Oompa-loompa orange (without the assistance of Magic Tan), mix in that tasty butter.

As you would expect from a restaurant with owners that herald from a country known for its bounty of wine, many of the labels are of Australian origin. Those not into all that Aussie grapes have to offer can sample from a list of house cocktails. Perhaps attempt the intriguing concoction that counts “fig rubbed” whiskey in the mix. Mmm....