With Sons of Essex, nightlife vet Matt Levine conjured an ode to old Gotham, a Bowery Boys period piece 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, Vegas's DJT) is behind the stove, turning out 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 painted 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—that's right—showcasing herbs and succulents grown in the dining room.
|Venue name:||Chalk Point Kitchen|
527 Broome Street
|Cross street:||between Sullivan and Thompson Sts|
|Opening hours:||Daily 5pm–midnight|
|Transport:||Subway: 1 to Canal St (Varick St); C, E to Spring St (Sixth Ave)|
|Price:||Average entree: $24. AmEx, MC, V|
|Do you own this business?|
Average User Rating
4 / 5
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This place is farm-to-table done right. There are different seasonal options with each visit... one more delicious than the next! The cocktails are also excellent.You will want to order everything on the menu, but pace yourself, as there's a really cool, swanky bar downstairs that you won't want to miss! Highly recommend.