Editorial Review

New Zealand cuisine is as hard to find in New York as a moment of calm. And yet, at this Park Slope spot outfitted with vintage '70s wallpaper, hanging plants, and fresh spring flowers in jars, you get both. Kiwiana takes you into chef Mark Simmons' grandmothers' living room - and kitchen. Crafting dishes she would approve of, Simmons, who has graced the kitchens of such restaurants as Public and Melt, satisifies his hoardes of loyal patrons with comfort foods, spiffed up. The hits: buttermilk fried chicken sprinkled with fried kale and (sensational) truffle honey; scallops with purèed cauliflower and passion fruit sauce; and the meringue-based classic Pavlova dessert.