A straight shot up Metropolitan Avenue from Trader Joe’s, My Kitchen is the rebirth of a popular Forest Hills restaurant from the ‘80s. The look is modern-Mediterranean, with round artisanal loaves and bottles of olive oil gracing the counter surrounding the small open cooking area. While some appetizers suffer from an identity crisisfluffy smoked salmon mousse and cream cheese sandwiched between squares of dense bread feels more like a hefty breakfast canapéentrees tend to fall into two camps: Pastas and proteins plated traditionally with starch and a vegetable. Boneless pork chops braised in red wine with thick potato wedges and tart slices of green apple avoid dullness with bright autumnal flavors and just-fatty-enough cutlets. The popular saffron-tinged paella, heavy on the shrimp and mussels, is a welcome diversion from steak and spaghetti
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