The Musket Room *
265 Elizabeth St, New York, NY 10012
Sun & Mon 5:00-10:00 PM, Tues-Wed-Thurs 5:00-11:00 PM, Fri & Sat 5:00-12:00 AM
Inspired by an era in New Zealand when adventure and discovery blossomed, The Musket Room, which opened in May of 2013, brings the spirit of New Zealand to the diverse Nolita neighborhood of Manhattan.
Chef and owner Matt Lambert, a New Zealand native who honed his skills working in some of New York’s top kitchens (Public, Double Crown, and Saxon & Parole, to name a few), draws upon his upbringing and home country’s cooking at the newly Michelin star-rated restaurant. The menu charts the evolution of New Zealand cuisine, from the country’s Old World traditions and Asian influences to its modern dedication to local and seasonal offerings, with ingredients sourced from the restaurant’s lush back garden. Only four months after opening, Chef Lambert, together with his partners, wife Barbara Lambert and restaurateur Jennifer Vitagliano, celebrated receiving a highly coveted Michelin star, an achievement that continues to inspire The Musket Room team to provide diners with a unique experience.
The Musket Room is designed by renowned Alexander Waterworth Interiors incorporating rustic and contemporary design elements to create the restaurant’s simple, yet stunning space. Walking into The Musket Room, guests are greeted by a striking 20-foot walnut timber bar, leading back to the bright and airy Barrel Room, which offers views of a lush backyard garden, whose produce is incorporated in many of the restaurant’s seasonal menus. Lime-washed exposed brick and mid-century modern brass chandeliers add both character and depth to the 70-seat restaurant, while intimate nooks give it a romantic charm.
Dishes at The Musket Room are thoughtful and composed, reflecting Chef Lambert’s New American experience and classical French training. A meal begins with inventive starters such as Smoked Scallops with cucumbers, black garlic, pears and sea beans or Quail with blackberries, bread sauce and roasted onions. Main courses are creative and satisfying; Slow Poached Ora Salmon is accompanied by grains, apple, wasabi and roe, while New Zealand Red Deer with Flavors of Gin is enriched with aromas of fennel, juniper, lychee and licorice. Desserts such as a the Pavlova, a modern take on an NZ classic, heightened with passion fruit and cream, and the Baba au Rhum with ginger and lime cotton candy conclude the meal.
In addition to a la carte offerings, guests can put their experience in Chef Lambert’s knowing hands, by partaking in one of the three ($65), six ($75) or ten-course ($115) tasting menus, updated daily. The restaurant’s wine list, curated by Master Sommelier and New Zealand native Cameron Douglas, overseen by head sommelier Dane Campbell, features a large selection of hard-to-find New Zealand varieties unrivaled by any other wine list in New York. Mixologist and fellow Kiwi, Matt King helms the restaurant’s bar, where a menu of inventive bar snacks are complemented by a continually updated list of New Zealand beers, and cocktails featuring homemade sodas, tonics and freshly squeezed juices, as well as in-house barrel-aged specialties.
Award Winning,Casual Dining,Dinner,Late Night,Wheelchair Access
Pricey - $36 - $60