Chef Matt Lambert, The Musket Room, New York
Chef Matt Lambert shares the mouth-watering details on what diners can expect from the signature dishes at his Manhattan restaurant The Musket Room.
Chef Matt Lambert marries his New Zealand heritage with a modern, innovative culinary technique at The Musket Room, where he is the Executive Chef and Co-owner. Lambert’s menu draws inspiration from his Kiwi upbringing, experience working in New York City’s best kitchens and passion for locally sourced produce. Under his leadership, The Musket Room received a highly coveted Michelin Star, just four months after opening in May of 2013.
Flavors of Gin: New Zealand Red Deer, Juniper Meringue, Cilantro-Celery Root Purée, Licorice Jus, and Roasted Fennel.
“As you all know I love the Mountain River brand. I tried at one point to use another variety under the Cervena label and it was simply not comparable! I'm Mountain River for life.”
Inspired by an era in New Zealand when adventure and discovery blossomed, The Musket Room, which opened in 2013, brings the spirit of New Zealand to the diverse Nolita neighborhood of Manhattan.
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