New Zealand comes to New York in the form of the Musket Room; a new 2013 restaurant that is well deserving of all its hype and acclaim. Not only are the dishes unique and a true reflection of Oceania’s finest cuisine, but Executive Chef & Owner, Matt Lambert, does an excellent job of pairing eccentric meats and sauces to create dishes that are delicious AND most importantly, very gluten friendly…
Essentially everything on the menu at Musket Room is or can be made gluten free. I highly recommend the cold smoked scallops, chicken and egg, and Chatham cod. Also, the popular Oceania inspired favorites including the New Zealand red deer and duck are must-trys. The only item that 100% CANNOT be done gluten free is the tofu gnocchi. The quail is gluten free when you ask for it nobreadsauce, and the steak and cheese pie can be done without the pie crust. It is rare that restaurants have good gluten free dessert options, but Musket Room serves a passion fruit pavlova and pistachio custard that are nobread approved and excellent choices.
Gluten free bread is incredibly difficult to master, but the Musket Room has mastered the craft and officially serves the best tasting gluten free brioche I have had in NYC. Unlike other gluten free breads that crumble and fall apart after your first bite, this brioche has texture, consistency, and a nice buttery flavor; let’s just say I had to have my waitress bring me a few more.
A naturally gluten free menu, a staff that understands food allergies, and delicious cuisine; it’s no wonder why Musket Room can be found on countless “Top Restaurant” reviews. And may I add, the drinks are top notch and the mini gluten free macaroons that accompanied my bill was an adorable added touch.