I walked Abbot Kinney end-to-end on Friday, hoping to cadge some fresh leads on the Westside’s hottest street. The wooden boards in front of 1633 Abbot Kinney were peeled back, revealing a concrete patio with several people in chef’s whites. They were buzzing around the kitchen and dining room, along with a few seated observers. The tables were set, staff members were filling wine racks and they were clearly cooking in back, visible through a porthole behind the bar. 1633 is the future home of AK restaurant + bar. Chef-owner Conny Andersson came out to meet me, wearing chef’s blacks. He said the brand new two-story building has been under construction for 13 months. He wouldn’t commit to an opening date, limiting his estimate to “soon.” Given all of the activity, it’s likely that AK will come close to meeting the press release-prediction of “early October.”

Andersson was raised in Gothenburg, Sweden, and was previously executive chef at the Beverly Wilshire Hotel, before Wolfgang Puck installed CUT and Sidebar. He’s also cooked in India, Egypt, the Caribbean and Bali. Andersson’s international influences will be evident on his sustainable, market-driven menu.

The contemporary space features concrete floors, a green tile wall on the expansive patio that contains a fireplace and glass doors that can shield diners on cool nights. The color scheme incorporates cream, green, grey and wood. Upstairs, a loft-like balcony features sleek wood floor, matching wood tables, molded green chairs and a wall of windows to invite natural light. A simulcast of chefs cooking in the kitchen is projected on the north wall. It’s an original way for AK restaurant diners to connect with their meal.

Here are highlights from the sprawling menu:

To Start With
Steamed blue mussels, spicy duck sausage, piquillo peppers, pistachio parsley pesto ($13)
Artichoke three ways: chilled potage – crisp goat cheese fritter – shaved with lemon and Parmesan ($15)
Grilled lobster and seafood sausage, cod brandade, fennel salad ($18)

Certified Natural Beef/Organic Chicken
6 oz filet mignon, cipollini onions, red wine oxtail pie ($36)
8 oz lamb sirloin, dukka spice, Medjool date, dried tomato cinnamon smear ($28)

Flavors of Scandinavia
Aquavit cured salmon gravlax, crisp salmon skin, espresso honey mustard ($14)
Herring three ways: sharp cheese- new potatoes- frozen aquavit schnapps ($16)
Swedish meatballs, cucumber salad, lingonberry preserve, milk and butter whipped potatoes ($22)

Sustainable Natural Seafood
Scottish organic cod saltimbocca, duck prosciutto, golden sage ($27)
New England diver sea scallops, roasted garlic confit, basil citrus aioli ($29)

Braised & Sautéed
Braised beef short ribs Bourguignonne, mushrooms, smoked bacon, truffle mash ($31)
Kurobuta pork schnitzel, brown butter, salted capers, lemon ($24)

To Supplement ($9)
Confetti of baby carrots, cardamom saffron carrot purée
Spinach & goat cheese kofta, tomato coriander concassé
Okinawa sweet potato gnocchi, chestnuts, sage brown butter
Braised greens, cured pork belly, chili, aged sherry vinaigrette

Something After
Pumpkin cheesecake, gingersnap crust, lingonberry ice cream
Double baked bourbon whiskey crème brûlée, oatmeal tuile
Lemon meringue tart, Meyer lemon sorbet and candied lemon

Cheese Selection ($5)
Västerbotten
Aged Gouda
Blue cheese Cabrales
Humboldt fog
Brie de Meaux

Brunch
Diamond hash ($18) “pytt i panna” three kinds of meat hash, two eggs any style, pickled beets
Swedish pancakes ($12) forest berry compote, whipped cream
Brioche French toast ($12) rum & vanilla poached bananas, pineapple mint matignon
Mushroom waffle ($12) goat cheese crème fraiche, fresh herbs, grilled heirloom ham
Smoothies ($6) mango blueberry – banana strawberry – papaya lime