Kiwi Chef Matt Lambert’s Restaurant The Musket Room

Kiwi Chef Matt Lambert’s Restaurant The Musket Room – “a hidden gem” in Soho, New York, has been featured in The Observer’s Short List section.

Matt Lambert, the founder and chef “has done an amazing job pulling together an incredible space and dishes with simple ingredients served exceptionally well,” writes Tim Brown in the description accompanying the listing.

Highlights of the menu are the outrageously good bone marrow and the Burn Cottage Central Otago Pinot Noir, which comes from Cromwell, an excruciatingly beautiful part of the South Island in New Zealand.

“Lambert’s cuisine is inspired by his roots in New Zealand, and his dishes have a flair for the beautiful and the delicious. It’s unique, different and memorable,” Andrew Steinthal wrote in a review on The Infatuation.

Matt Lambert is a New Zealand native who honed his skills working in some of New York’s top kitchens and draws upon his upbringing and home country’s cooking at the Michelin star-rated restaurant.

Article Source: The Observer, Tim Brown, March 20, 2016

Image Source: Twitter – Architecture Times

Tags: Matt Lambert  Observer (The)  The Musket Room  

What is really in our wine?

What is really in our wine?

New research by Malborough Master of Wine Sophie Parker-Thomson “is likely to provoke considerable revision in winemaking practices and in how sulphites are perceived,” according to Jancis Robinson, famed wined…