A few nights ago, I had a solid dinner at Ken and Cook. Co-owner and chef Richard Diamonte was at the kitchen that humid evening. Exterior (at night), looking out on Kenmare from the bar, and part of the interior, the bar Ken and Cook’s ambiance is what I would call an American brassiere type of restaurant. Pressed tin walls, white painted brick walls, touches of brass, and leather banquette booths on one side of the restaurant. The bar is found toward the back of the restaurant. Familiar and not too trendy. This also reflects on the menu. The menu..