The Musket Room
New American restaurant · Nolita
265 Elizabeth St, New York, NY 10012
![The Musket Room by The Musket Room [Official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/69174757/garden_6.20__5_.0.jpg "The Musket Room by The Musket Room [Official]")
![The Musket Room by The Musket Room [Official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/67424851/garden_6.20__1_.7.jpg "The Musket Room by The Musket Room [Official]")
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6888461/8923934193_ff43533fa9_b.0.jpg "The Musket Room by Daniel Krieger/Eater")
Highlights
Michelin-starred dining with globally inspired dishes & a garden
Michelin-starred dining with globally inspired dishes & a garden
"Described as a very approachable neighborhood spot and featured in the show's opening episode, I found The Musket Room to represent the kind of warm, accessible restaurants that can still catch an Inspector’s eye, emphasizing that Michelin-rated dining can be relaxed and welcoming." - Michael He
"Musket Room feels like Hudson Valley fan fiction. It’s a cozy spot with Edison bulbs and weathered wood floors, and it’s the perfect place to eat rabbit with kumquats and pistachios while you catch up with a friend who still has a physical subscription to The New Yorker. They do both a la carte and a $125 tasting menu, which change nightly but might include things like prawns with tomato and okra, or lamb with nettles and morels. The food is reliably delicious, and the space is about as calm and pleasant as a dinner party in the suburbs." - bryan kim, willa moore
"Under the influence of a boundary-pushing pastry chef, this woman-run kitchen experiments with cross-cultural pastries—think croissants riffed with Jamaican beef-patty flavors and a Wellington filled with curried goat—blurring savory and baked traditions." - Caroline Hatchett
"A restaurant where top-tier pastry work complements a celebrated savory program, with award-recognized pastry chefs producing refined, artful desserts that elevate the dining experience." - Regan Stephens
"A warm, wood-accented spot with a long reclaimed-wood bar and a leafy patio offering thoughtful tasting menus—both omnivorous and vegan—that draw on the chefs’ heritage and travels. The kitchen’s global, upscale approach comes from chefs celebrated by Food & Wine and the James Beard community; when reservations are tight, the more casual nearby café is recommended for a wood-fired half chicken." - Becky Duffett
