For inventive seasonal fare in an environment guaranteed to impress, make a date to visit The Kitchen.

Local award-winning firm Michael Hsu Office of Architecture infused Austin flair into the industrial-chic interiors. INTERIOR PHOTO BY CHASE DANIEL

Dating conversation cards are unnecessary here, even though The Kitchen’s hostess offers them. Most guests will already have plenty to discuss. For starters, isn’t the restaurant simply stunning? But, also, does anyone crave cooked cabbage?

The Kitchen’s tiradito. CULINARY PHOTOS COURTESY OF THE KITCHEN

By design The Kitchen’s menu runs the gamut from farm-to-table produce to ranch-to-plate steak, as its co-owners are chefs who prioritize simply prepared plates and are passionate about sustainable farming: Restaurateur Kimbal Musk attended culinary school, and when his Labrador sniffed out London-born chef Hugo Matheson, the gents’ started a conversation leading to the concept. The Kitchen opened in Boulder, Colorado, two decades ago, eventually expanding into Denver and Chicago before arriving here. Late last year, the cozy yet sophisticated space was revealed, with scads of banquettes angled so guests can survey the theater of an open kitchen.

The Wild Blackberry cocktail made with Tito’s Homemade Vodka. CULINARY PHOTOS COURTESY OF THE KITCHEN

Chef Michael Bertozzi, a tall, bearded fellow who joined the brand five years ago and is also one of the Austin location’s partners, typically stands at the line. Raised between the American South and South America, his flair is for modernizing bistro staples with global flavors while creating menus that encourage sharing and experimentation.

Chef Michael Bertozzi. PHOTO BY CHASE DANIEL

His signature roasted carrots atop whipped feta and garnished with toasted pistachio, mint, cilantro and Turkish Urfa chili is revered nationwide. But the remarkable “Indian Puffy Tacos”—crisp spheres made to represent pani puri and stuffed with curried potato, sweet yogurt and piquant chutney—are a gratifying Austin exclusive. (As Bertozzi aptly described, they are “like eating an entire Indian meal in one bite.”) He labeled the cabbage appetizer a “sleeper,” but it is actually a triumph: Somehow Bertozzi made the cruciferous vegetable velvety and intriguing by searing and roasting it, then hitting it with a Szechuan chili crunch beurre blanc and lime.

Banquette seating under a richly detailed ceiling. INTERIOR PHOTO BY CHASE DANIEL

Tiradito with silky hamachi afloat in a puddle of creamy aji amarillo and ponzu and hamachi kama plated with curry coconut sauce are two stellar seafood dishes worth trying. Indeed, diners will be smitten by the time the Akaushi Kansas City strip arrives, sliced and finished with a slight crust and tangy chimichurri dressing.

The chef’s Indian Puffy Tacos offers his take on pani puri. CULINARY PHOTO COURTESY OF THE KITCHEN

A second date is in order with a menu as intriguing as this. Have a tête-à-tête over churro donuts and decadent coffee-cajeta ice cream. That should seal the deal. 400 W. 6th St., thekitchen.com