Chicken-fried chicken liver and corned Wagyu beef tongue make rich first impressions at The Musket Room. You can stop right there if you're looking for a great bar snack after a day of shopping in NoLIta, or move onto appealing main courses like gin-infused venison, duck with carrot and huckleberries and an elegantly prepared, deconstructed steak-and-cheese pie. Chef Matt Lambert (ex–Saxon + Parole, Public) is from New Zealand, giving his own spin to Kiwi classics and occasionally adding Asian accents. While the menu is meat-heavy, vegetarians should be happy with his tofu gnocchi dressed with roasted tomato dashi, mushrooms and Asian greens. The 65-seat space is stylish and handsome, with lime-washed brick walls, blue-leather banquettes and a picture window in back looking onto a lovely garden.
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