The Musket Room ✼
Location: New York, NY
Visit Date: August 28, 2021“Musket Room is a celebrated neighborhood restaurant offering a reliably indulgent experience, whether for a special occasion or enjoying dinner with friends. Since 2013, the Michelin- starred establishment has been committed to the kind of caring, personalized service that makes regulars feel like family and newcomers feel like regulars.
Chef Mary Attea leads a culinary team that draws on their heritages, world travels and personal inclinations to create vivid flavors and inventive dishes that deftly cross borders and defy categorization. The result is transporting food in a warm, refined space with a long bar, intimate nooks and a spacious garden for dining al fresco.”
Food
ENDIVE SALAD: Pistachio | Plums | Pecorino Toscano
KAMPACHI: Rhubarb | Fennel | Basil
MOONRISE OYSTERS (EAST DENNIS, MA): Uni | Yuzu | Green Peppercorn Mignonette
HOUSE FOCACCIA: Heirloom Tomato | Stracciatella
DIVER SEA SCALLOPS: Summer Beans | Lardo | Bottarga | Calabrian Chilies
LEMON VERBENA CHEESECAKE: Berries | Vanilla Sablé
CARAMELIA: Caramelia Mousse | Soy Caramel Ice Cream | Kinako Hazelnut Pizzelle
Drinks
GARDEN PARTY: Rum | Tomato Water | Peach Bitters | Chervil | Lime
MICHELIN Guide’s Point Of View
“Mary Frances Attea, heralded for her culinary masterwork at both Annisa and High Street on Hudson, is now the master and commander of The Musket Room. Impressive glass-framed doors are a noticeable reprieve from this bustling and boisterous stretch, upon which it is set. Sure, the space is rustic, but in a stunning, well-designed way—think blue Danish-style chairs, exposed brick walls, industrial lighting, and mid-century-modern furniture.
Service is relaxed yet practiced, which merely complements the nature of this food. Chef Attea's creations are well-crafted, with the heartier plates designed to encourage sharing and discourse amongst groups. Overall, this is is cooking that is contemporary, surprisingly subtle and contemplative. Quail with za'atar, tahini and fennel is meaty deliciousness married with zesty condiments, while the uni toast flaunts a distinctive flavor profile with poached shrimp, Calabrian chili, and mint.
Desserts, like the pavlova follow in the same thought-provoking vein and remain on the menu as an ode to the Māori tradition. In the end, pre-batched cocktails and wine pairings work wonders for those with picnic plans or elaborate dinner parties in hand.”
Page Last Updated: September 13, 2021
