Here’s a couple of posts around the chef- Robin Lin’s background:
Hopefully the price is backed up by good food. Any idea what the menu looks like?
If they have a proper restaurant license, it seems like labeling themselves as a private kitchen is just marketing spin. Private kitchens are by definition legally questionable because of a lack of licensing. It offers a certain degree of intimacy because of the small size and mostly spreads by word-of-mouth. Its also priced competitively because of lower overhead. The term is over-used these days.
