The Musket Room
New American restaurant · Nolita ·
Michelin-starred global cuisine with tasting menus & garden seating
![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]")
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6888461/8923934193_ff43533fa9_b.0.jpg "The Musket Room by Daniel Krieger/Eater")
![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]")
Michelin-starred global cuisine with tasting menus & garden seating
"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
"Having earned a Michelin star, the Musket Room serves as a tasting-menu destination where guests sit for extended experiences, and the team has expanded into community programming—oyster-shucking classes, wine-tasting classes—that reflect the neighborhood and clientele. I heard that winning the star brought anxiety and questions about how to scale and what comes next, and Camari Mick says she wishes there were more support in navigating that transition." - Bettina Makalintal
"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
