From Mexican to Malaysian, New Yorkers have a world’s worth of cuisines at their fingertips, yet New Zealand fare is as scarce as on-time subways. Auckland native Matt Lambert (Public, Saxon + Parole) aims to change that with this rustic Nolita den, decked out with lime-washed exposed brick and midcentury brass chandeliers. Lambert’s contemporary menu melds his French training with the Asian influences of his hometown: fried bone marrow with citrus and uni; slow-poached Ora king salmon with quinoa, wasabi and roe; and venison saddle spiked with gin, fennel, lychee and licorice. Desserts include Kiwi standbys like passion-fruit pavlova with salted clotted cream and baba au rhum with ginger-lime cotton candy. Snack on foie gras bonbons at the 20-foot-long walnut-timber bar, where New Zealand’s sole master sommelier, Cameron Douglas, curates a program of Australian and New Zealander wines.
The Musket Room
|Venue name:||The Musket Room||Contact:|
265 Elizabeth St
|Cross street:||between E Houston and Prince Sts|
|Opening hours:||Mon, Sun 6-10pm; Tue–Thu 6–11pm; Fri, Sat 6pm–midnight|
|Transport:||Subway: B, D, F, M to Broadway–Lafayette St; F to Lower East Side–Second Ave|
|Price:||Average entrée: $28. AmEx, MC, V|