United by passion for food, wine and a love of New York restaurants, Executive Chef, Matt Lambert, General Manager Barbara Lambert and Developing Partner, Jennifer Vitagliano, have created The Musket Room - a New Zealand influenced restaurant.
Our award-winning Executive Chef, Matt Lambert, has created a menu that represents a modernist approach to the past with a nod to his homeland, New Zealand. Our wine list will offer one-of-kind selections only available at The Musket Room, assembled by our Master Sommelier, Cameron Douglas. Intimate yet modern, it will be a neighborhood place that our guests will feel comfortable, welcomed and experience the best service provided by an experienced and knowledgeable wait staff.
We've secured our dream location, and we're getting ready to share it with you. First, we need a little help. We are funding this project ourselves with some support from friends and family, but would like to reach out to the community for a little more help. We're offering great incentives in the hopes that we'll be able to personally meet everyone who donates, and begin to foster long-standing relationships with the community that will become our clients and friends. The three of us are dedicated to creating a dining experience that is exciting, innovative and welcoming. We can't wait to share it with you.
The Musket Room will be located in the downtown Manhattan neighborhood of Nolita with 65 seats, a nine seat dining bar and a lush backyard garden.
The Name (direct from the chefs mouth): In New Zealand, where I am from, the musket represents a period of time in the 19th century when aspiration, adventure and discovery blossomed. When early pioneers were committed to a set of ethics towards the craft of cooking and sharing meals. During this time, the preservation of food was essential; everything was learned through necessity and nothing was left behind. Today, we have evolved and moved away from these rituals, but I think of those early pioneers when I cook. The food at The Musket Room is modern but recalls the past, with many of the Old World ideas and techniques at the core. The food is inspired by New Zealand and the region's deep rooted Asian influences, paired with my classical French training and my new American roots.
Where does your money go??
We’ve started construction and hope to open in the spring! We’re hoping to raise money to help with the cost of renovation, including, but not limited to new ovens, refrigeration, bathrooms, furniture and a bar. Our building is very charming, with original brick from 1899, but it needs lots of love.
We hope that you will be part of making our dream come true. We can’t wait to see you at The Musket Room!
Risks and challenges
Presenting Chef Matt’s extraordinary food in a beautiful and comfortable room. You may never want to leave.Learn about accountability on Kickstarter
- (18 days)