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      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
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 The Musket Room
​New York, NYC 


​Fine Dining – Nolita
​
Dinner Monday through Sunday


Tasting Menu   from $95
Wine Pairing      from $60 

A la Carte available

​Modern New Zealand Cuisine
The Musket Room opened in 2013 in the lovely Nolita neighborhood of NYC.
Owned by Head Chef Matt Lambert, together with his wife Barbara and restaurateur Jennifer Vitagliano, the Musket Room is inspired by Matt’s New Zealand roots and his personal take on modern New Zealand cuisine.
When asked about the name of his restaurant, Matt explains that it is a reference to the past, and more specifically to a time that was marked by “travel, adventure, exploration and discovery.” Four words that you could, ironically, also apply to the present or future. And this is what the Musket Room is about, linking past and present, heritage and experience, authenticity and modernity.  You’ll find it in the décor, which beautifully marries rustic and contemporary design elements as well as in the cuisine, which reflects Matt’s New Zealand heritage, his classical culinary training, as well as techniques and flavors acquired during his experiences in New Zealand and the United States.
Based on the season and market availability, the à la carte and tasting menus provide the guests with a unique experience through what Matt considers to be his personal version of modern New Zealand cuisine.
 
For whom
Food lovers in search of authentic flavors with a modern approach in a relaxed atmosphere.
 
Story
“I knew from a very young age what I wanted to do and at 11 I put the wheels in motion to actually do it.”
 
Matt developed his culinary passion as a kid, spending a lot of time in the kitchen with his mother and grandmother. At age 11, he went to a local restaurant to ask for a job and was told to come back when he would be of age! Not one to give up, he went back at 14 even more passionate and started as a dishwasher. This is how Matt got “his foot in the door”!
He graduated from the Culinary Program at Auckland University of Technology, and worked at several restaurants in Auckland and Wellington, eventually landing a job alongside Chef Michael Meredith at The Grove. This is where he met his wife Barbara, who is American. They both moved to the United States in 2006. Matt was only 25 and his dream was to work in a Michelin-starred restaurant. A dream that became true while he was working at Public in NYC and the restaurant was awarded one Michelin Star. After becoming Chef de Cuisine at Public and Saxon + Parole in 2011, he decided it was time to open his own restaurant.  The Musket Room opened in 2013. It was awarded one Michelin star only 4 months later and has held onto it ever since.
 
My experience
I was at The Musket Room on a Friday night and had a lovely experience. I was seduced by Matt Lambert’s cuisine as well as the casually chic atmosphere of the restaurant.
​“Simple and honest,” these are the words Matt used when I asked him to define his cuisine. And it’s true that his cuisine is exquisite but without artifice. It is centered on beautiful ingredients, which he chooses carefully and tries to transform as little as possible, staying true to their natural flavors and combining them with respect and talent.
Each one of the 5 courses in the tasting menu arrived beautifully presented, and at just the right pace. Each one felt meticulously thought out and executed.  I won’t tell you about all the courses I tasted that night (mine and my husband’s) but I can tell you that I can still feel the taste and beauty of the Spanish mackerel, prepared with buttermilk, dill and cucumbers and poetically presented like a flower surrounded by green. I also won’t forget Matt’s splendid passionfruit Pavlova, a work of art marrying passion fruit from New Zealand and local strawberries. I loved the fact that some ingredients, like herbs and flowers, grow in the restaurant’s back garden, and viewing it from the Garden Room while enjoying dinner is truly beautiful.
​
~Nathalie, October 1st, 2018
 
Read more about Matt Lambert in the Rendez-Vous section
The Musket Room
265 Elizabeth Street
New York, NY 10012
(212) 219-0764
https://www.musketroom.com/

Dining room
Sunday                              5:30pm-10:00pm
Monday-Tuesday            6:00pm-10:00pm
Wednesday-Thursday    6:00pm-11:00pm
Friday-Saturday                5:30pm-11:00pm

​Short Story Tasting Menu (6 courses)    $95
Wine Pairing                                               From $60

 
Long Story Tasting Menu (11 courses)     $160
Wine Pairing                                               From $110


A la Carte available
Bar                                       5:00pm- Late​
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  • Home
  • EAT OUT
    • RESTAURANTS >
      • NEW YORK >
        • ALDEA
        • L'APPART
        • ASKA
        • AUREOLE
        • BÂTARD
        • BOULEY AT HOME
        • CONTRA
        • DANIEL
        • Günter Seeger
        • JUNGSIK
        • LE JARDINIER
        • THE MUSKET ROOM
        • SHUN
        • WALLSÉ
    • BEYOND RESTAURANTS >
      • NEW YORK >
        • Baked Tribeca
        • Estelle Gourmet
        • FRENCH CHEESE BOARD, NYC
        • LA MAISON DU CHOCOLAT, NYC
        • LA PARISIENNE, NY
        • Palais des Thés Tea School, NYC
        • Urbani Truffles & Truffle Lab
  • INTERVIEWS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
  • CONCIERGE
    • PRIVATE INDIVIDUALS
    • CORPORATE DINNERS AND EVENTS