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- 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
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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
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RECIPES
- About
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The Musket Room
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Fine Dining – Nolita Dinner Monday through Sunday Tasting Menu from $95 Wine Pairing from $60 A la Carte available Modern New Zealand Cuisine |
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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
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
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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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