One look at the menu was all it took for me to fall in love with Chalk Point Kitchen. Located in SoHo, CPK prides itself on its market to table practices and use of New York City’s finest vegetables. IndieFORK founder, Matt Levine, and Chef, Joe Isidori, take classic vegetables and infuse them with modern flavors, while focusing on using sustainable & organic ingredients. In addition to serving delicious food, Chalk Point Kitchen strives to bring together like-minded individuals and influencers and thus attracts a trendy and impressive New York City crowd. CPK is an all around amazing restaurant and an absolute game changer for New York City dining, and if you haven’t been to the restaurant yet here is its link on opentable… it’s time to make your reservation…
Essentially the entire dinner menu at Chalk Point Kitchen is gluten free and the dishes that are not gluten free can be made GF with a quick fix. The japanese snow peas are gluten free if you ask for them noteriyake, the asparagus are GF if you order them nomiso, and the icelandic arctic char is GF if you order it nowhitemiso. In regards to NOBREAD approved orders you HAVE to try, I will start with the roasted heirloom carrots with black truffle, lemon, and ricotta. This is one of the most popular dishes on the menu, and I can vouch for its excellence. I attended an event at CPK this weekend (#hashbrownsandhashtags 🙂 🙂 ) and this roast carrot dish was served with two eggs on top, and one of the best dishes I’ve ever had. The kale was another favorite of mine and it tasted INCREDIBLY fresh and was full of flavor. CPK serves three of my FAVORITE vegetables on their extensive list of market veggies, and although I did not get to try the brussels sprouts, organic zucchini, or roasted butternut squash, I hear they are amazing, too! I wish there was more of me so I could have tried everything on the menu! Guess that just means I’ll be back in again soon.
The brunch menu at Chalk Point Kitchen is just as nobread friendly and delicious, and I highly recommend the avocado hash with two griddled eggs, yukon gold potatoes, lemon and cilantro. You can’t go wrong combining eggs, potatoes, and avocados, and this dish was every bit as good as I imagined it would be. Matt Levine and the IndieFORK team have struck gold with Chalk Point Kitchen, and I forsee CPK becoming a favorite restaurant amongst every NYC foodie in no time. An adorable ambiance, awesome staff, and a kitchen devoted to using the best and highest quality ingredients around; I can’t exclaim enough how much I love Chalk Point Kitchen. Oh, and I can’t forget to mention the bar downstairs! The bloody Mary and kale martini are bomb.