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A new restaurant opening in Tribeca this week is treating dinner like a creative studio—and the chef behind it already has a fan base on Netflix.
This Friday, March 6, Seventy Seven Alley will open inside the Walker Hotel Tribeca, bringing a chef-driven dining concept to Cortlandt Alley from Chef London Chase, a rising talent who competed on Netflix’s Next Gen Chef.
Chase’s path to Tribeca is as international as the menu he’s building. Born in French Guiana and raised in London, he trained in some of the world’s most demanding kitchens, including the legendary Le Gavroche in London, Orsa & Winston in Los Angeles and Essential by Christophe in New York. In recent years, he’s also worked at Manhatta and Mango Bay, building his reputation across Manhattan and Brooklyn before stepping into the national spotlight on Next Gen Chef.
At Seventy Seven Alley, Chase is leaning fully into a philosophy he calls “flavor architecture.” Instead of organizing the menu by courses or regions, dishes are built around elemental taste profiles—heat, acid, salt, depth and fat—that guide diners through layered combinations.
The space itself is small and immersive. Guests can order à la carte in the dining room or reserve a seat at the eight-seat chef’s counter, where Chase and his team cook the dishes just a few feet away. A binchotan grill adds smoke to proteins and vegetables and an abundance of house-made components and global ingredients keep things feeling playful.
Signature dishes include Viking Village scallops with pickled napa cabbage and calabrese sausage, mahi mahi ceviche brightened with mango, passionfruit and leche de tigre and Santa Barbara uni paired with burnt eggplant, candied ginger and a yuzu granita. One of the more unexpected items is a riff on a New York classic: a chopped cheese made with koji-aged wagyu, Cooper cheese, Kirby kimchi and truffle.
The bar program follows the same flavor-driven approach. Cocktails developed by Chase mirror the menu’s balance of smoke, acidity and richness, with drinks like the Fat Duck, made with bacon-fat-washed Toki whiskey, maple and bitters, and a Salty Dog martini featuring vermouth infused with nori.
True to its Tribeca inspiration, Seventy Seven Alley also doubles as a gallery space. The dining room will host rotating artwork installations (starting with pieces created by Chase himself), turning the restaurant into a living exhibition that evolves throughout the year.
Seventy Seven Alley opens March 6 at 28 Cortlandt Alley and will serve dinner Tuesday through Saturday, with both à la carte dining and the chef’s counter tasting experience available. Reservations are now open.