Chalk Point Kitchen debuts in Soho

Nightlife operator Matt Levine (Sons of Essex) and Michelin-starred chef Joe Isidori (Arthur on Smith) team up for a locavore restaurant.

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  • Photograph: Courtesy Moises de Pena

    Burrata at Chalk Point Kitchen

  • Photograph: Courtesy Moises de Pena

    Oysters at Chalk Point Kitchen

  • Photograph: Courtesy Moises de Pena

    Beet salad at Chalk Point Kitchen

  • Photograph: Courtesy Moises de Pena

    Chalk Point Kitchen

Photograph: Courtesy Moises de Pena

Burrata at Chalk Point Kitchen


With Sons of Essex, nightlife vet Matt Levine conjured an ode to old Gotham, a Bowery Boys funhouse of Kossar’s bialys, aged tenement photos and pre-Prohibition cocktails. For this 70-seat farmhouse, Levine looks to modern-day New York’s fixation on all things local. Michelin-starred chef Joe Isidori (Arthur on Smith, Las Vegas’s DJT) is behind the stove, dispatching seasonally minded fare like Montauk pearl oysters with toasted curry and sudachi (a yuzu-like citrus); Hudson Valley pan chicken with oyster-sauce Chinese greens; and côte de boeuf with Greenmarket rutabaga gratin. Bolstering the country-in-the-city scheme, the rustic scene is set with gingham napkins, weathered wood tables and vintage wind vanes, while a kitchen ceiling sports Basquiat prints as a nod to ’80s NYC. Farm-to-table boozers can get their greens in with wasabi margaritas and kale martinis—yes, kale!—showcasing herbs and succulents grown in the dining room. See the menu below. 527 Broome St between Sullivan and Thompson Sts (212-390-0327)

MENU
SNACKS
Montauk Pearl Oysters
toasted curry, sudachi and salmon caviar

Organic Chicken Liver Mousse
spiced dried cherry and marcona almond

Fresh Chic Pea Falafel
tahini, hummus and olives

SMALL PLATES FOR THE TABLE
La Querica Farm Speck Americano
aged parmagiano, apple, lemon and sesame

Creamy Handmade Burrata
fenugreek, meyer lemon and cucumber

Prime Sirloin Beef Tartar
quail egg, coriander and urfa pepper

Chalk Point Kitchen Chowder
local clams and market vegetable

Maine Uni Crudo
salsa verde, sea salt and lime

Long Island Quid "Ala Plancha"
smoky nam pal sauce and scallion

Spicy Vietnamese Grass Fed Beef Salad
roasted peanuts and sriracha dressing

Garden Beet Root Salad
hudson valley blue cheese, pistachio and organic buttermilk-dill

FISH & SHELLFISH PLATES
Rhode Island Mussels
kimchi and house smoked bacon

Icelandic Arctic Char
white miso and ruby red grapefruit

Dayboat Chatham Codfish
"livornese" style tomatoes and fresh uni

Crispy Boneless Rainbow Trout for 2
celery root slaw, pickled vegetables and market greens

Maine Lobster
lobster veloute, roasted fennel and fresh herbs

MEAT & POULTRY PLATES
Thick Cut Berkshire Pork Chop
pickled B&G peppers, fingerlings and rosemary

"Cote de Boeuf" Aged Grass-Fed Rib Steak for 2
english worcestershire and rutabaga gratin

New York State Grass-Fed Lamb Loin Chops
doppio tomaio and satire farm black kale

Hudson Valley Pan-Chicken
house gravy, chinese greens and whipped potatoes

VEGETABLES TO SHARE
Chinatown Style Greens
oyster sauce and crispy garlic

Butter Whipped Potatoes
warm cast iron cocotte

Roasted Heirloom Carrots
feta, black truffle, lemon

Rutabaga Gratin
gruyere mornay and parsley


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