About the Musket Room

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.

Chef and Co-Owner Matt Lambert, a New Zealand native who honed his skills working in some of New York’s top kitchens (Public, Double Crown, and Saxon & Parole, to name a few), draws upon his upbringing and home country’s cooking at the Michelin star-rated restaurant. The menu charts the evolution of New Zealand cuisine, from the country’s Old World traditions and Asian influences to its dedication to local and seasonal offerings, with ingredients sourced from the restaurant’s back garden. Only four months after opening, Chef Lambert, together with his partners, wife & General Manager Barbara Lambert and restaurateur Jennifer Vitagliano, celebrated receiving a highly coveted Michelin star, an achievement that continues to inspire The Musket Room team to provide diners with a unique experience. The restaurant was awarded a Michelin star for the third consecutive year in October 2015.

The Musket Room is designed by renowned Alexander Waterworth Interiors incorporating rustic and contemporary design elements to create the restaurant’s simple, yet stunning and award-winning space. Walking into The Musket Room, guests are greeted by a striking 20-foot walnut timber bar, leading back to the bright and airy Garden Room, which offers views of Matt’s backyard garden, whose produce is incorporated in many of the restaurant’s seasonal menus. Lime-washed exposed brick and mid-century modern brass chandeliers add both character and depth to the 70-seat restaurant, while intimate nooks give it a romantic charm.

Dishes at The Musket Room are thoughtful and composed, reflecting Matt’s New American experience and classical French training. A meal begins with inventive starters such as Foie gras torchon with nectarine, beet, and brioche or Quail with blackberries, bread sauce and roasted onions. Main courses are creative and beautifully plated; from the mouthwatering Cod with squash, grains and onions to the deeply satisfying New Zealand Red Deer with Flavors of Gin, enriched with aromas of fennel, juniper, lychee and licorice. Desserts such as a the Pavlova, a modern take on an New Zealand classic, heightened with strawberries and cream, and the Pig’s blood with berries, rhubarb, and herbs conclude the meal.

In addition to a la carte offerings served in the Front Room, guests can experience a six or ten-course tasting menu served exclusively in the Garden Room. The restaurant’s wine list, curated by Master Sommelier and New Zealand native Cameron Douglas, features a large selection of hard-to-find New Zealand varieties unrivaled by any other wine list in New York City. Mixologist Chris Barry helms the restaurant’s bar, continually updating the list of New Zealand beers, and cocktails featuring homemade sodas, tonics and freshly squeezed juices, as well as in-house barrel-aged specialties.

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For reservations, please call us at 212.219.0764 or email info@musketroom.com
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We accept reservations through Opentable for the front dining room only, which offers a la carte and tasting menus upon request. For reservations in our garden room, which is tasting menu ONLY, please email events@musketroom.com or by phone at 212.219.0764.
We accept reservations for the garden room starting at 10AM, seven days a week, up to 28 days in advance.

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Executive Chef & Co-Owner, 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, in partnership with restaurateur Jennifer Vitagliano and Manager Barbara, his wife. 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.

Born and raised in Auckland, New Zealand, Lambert knew from a young age that he wanted to be a chef. After applying for his first job at age 11 (the chef told him to come back when he was of age), Matt first found himself in a kitchen at 14, washing dishes and getting to know the industry that would become his life. At 16, he was granted an apprenticeship with New Zealand restaurateur Garry Bates, an experience which lead to his acceptance into the Culinary Program at Auckland University of Technology. In 1999, Lambert relocated to Wellington, New Zealand, where he worked in various restaurants while completing his degree at Whitireia Community Polytechnic.

Shortly after graduating, Lambert and his mother opened a café called Sun Seair. Realizing that he still had a lot to learn about the business, Lambert returned to Auckland to work at Mediterranean mainstay, Red, and alongside Chef Michael Meredith at The Grove, where he met his future wife Barbara. There, Lambert honed his craft and developed a passion for combining classical techniques with Asian flavors. Meredith impressed Lambert with his ability to stay current on global culinary trends, and it was, in part, with his encouragement that Lambert went to the United States.

Soon after relocating with Barbara to her home state, Lambert was hired as a sous chef at John’s Café in Woodbury, CT. Lambert loved working with local farmers to create his seasonal menus, while combining various American ingredients with those of New Zealand. After two years at John’s Café, Lambert secured a position at PUBLIC, a one star Michelin-rated restaurant owned by the AvroKO group. There, he was quickly promoted to Sous Chef at their sister restaurant Double Crown and eventually worked his way up to Chef de Cuisine of PUBLIC and Saxon + Parole, which opened in 2011. In his time with AvroKO, Lambert had the opportunity to compete on “Chopped” on the Food Network, taking home first place at the end of the episode.

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Jennifer Vitagliano

Co-Owner, The Musket Room

Jennifer Vitagliano’s passion for hospitality has guided her success as co-owner of The Musket Room, which she opened with Chef Matt Lambert and his wife, Barbara, in May of 2013. Vitagliano oversees front-of-house operations, including staffing and service-sharing, with a standard of excellence that is reflected in the restaurant’s commitment to the highest quality cuisine and overall dining experience.

A New York City native, Vitagliano always had an appreciation for the culinary industry. After graduating from Florida’s Rollins College in 2006, she took a job with the Mediterranean food importer & distributor Food Match, procuring food for chefs, specialty retailers and hotels, including Whole Foods, Taj Hotels, Ritz Carlton and The Waldorf Astoria. New to the industry, she developed a keen interest for the origins of products and inner workings of a restaurant, and began consulting on a series of hospitality projects. She eventually perfected her craft as development partner for Manhattan’s outpost of The Counter, a national burger joint. Her next project was the opening of Thai hotspot Betel in Greenwich Village, where she met Barbara Lambert, whom she hired as a manager.

When Barbara and husband Chef Matt Lambert approached Jennifer with a new restaurant concept, the three found common ground in an exceptional space in the heart of New York City’s Nolita. Supported by a unique Kickstarter campaign, the trio opened their New Zealand-focused restaurant in May of 2013.As a young restaurateur, Jennifer has been thrilled with the restaurant’s success, including receiving a much coveted Michelin star, awarded just four months after opening their doors.

When she’s not at The Musket Room, Vitagliano enjoys hosting dinner parties, traveling, cheering at Knicks and Yankees games and sharing epic food adventures with family and friends.

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Barbara Lambert

General Manager & Co-Owner, The Musket Room

Barbara Lambert brings more than a decade of hospitality experience to her role as Manager of Michelin star awarded restaurant The Musket Room, which she opened with husband Chef Matt Lambert and co-owner, Jennifer Vitagliano, in May of 2013. At the Nolita restaurant, Barbara manages daily operations, creates memorable guest experiences and maintains a welcoming environment in one of New York City’s most vibrant neighborhoods.

Barbara began working in restaurants at age 16, when she took a service position at Rickyl’s Brookfield Luncheonette in Brookfield, Connecticut; although it wasn’t until college that she really fell in love with the hospitality industry. Barbara attended Salve Regina University in Newport, Rhode Island, where she worked at The Vanderbilt Hall Hotel and The Landing Restaurant. There, her passion for wine was ignited by one of the largest wine cellars in Rhode Island.

After graduating college with a degree in liberal arts, Barbara packed her bags and headed for New Zealand on a work visa, landing a job at critically acclaimed Aukland restaurant, The Grove, where she met her future husband and business partner. In 2006, Barbara returned to Connecticut, with her favorite souvenir, Matt Lambert, where she accepted a job with a marketing firm while pursuing her passion for hospitality working at a local restaurant. A year later, the couple relocated to New York City in search of more diverse opportunities, and within a week, Barbara was supplementing her sales position at Forbes Magazine by waitressing at Felice Restaurant. Enamored by the industry, Barbara finally decided to focus on her restaurant career full time, taking on a managerial role at several New York hotspots including Betel, a Southeast Asian restaurant owned by future partner Jennifer Vitagliano, before embarking on their own endeavor.

Barbara is thrilled to be working so closely with her husband at The Musket Room. Outside the restaurant, she enjoys spending time with the couple’s two year old son, Pierce, visiting art galleries and attending baseball and soccer games.

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Lee Weiss

Assistant General Manager, The Musket Room

A Western Massachusetts native, Assistant General Manager Lee Weiss relies on his nine years of fine dining experience when greeting guests with enthusiasm and poise at Michelin star awarded New Zealand restaurant, The Musket Room. Lee assists General Manager Barbara Lambert in supervising the restaurant’s daily operations, creating memorable guest experiences and maintaining a welcoming environment in NoLita, one of New York City’s most vibrant neighborhoods.

Lee got a first taste of working in hospitality while studying Classical Double Bass at the University of Illinois, where he washed dishes in his freshman dining hall to pay for his cell phone bills. As a musician, Lee was fortunate enough to travel the world, playing with various orchestras including trips to Eastern Europe, Israel and Japan. Throughout his travels, Lee ate and drank during his free time, further developing his love and interest in the food and beverage space. While completing a fellowship program with the Chicago Symphony, Lee built his hospitality career in the Windy City, working his wayup from a server to floor manager at Bistronomic to restaurant operations supervisor at Terzo Piano. In 2013, after gaining valuable industry experience, Lee moved to New York City and refined his service skills as a server at one of the city’s most prestigious restaurants, Eleven Madison Park. After a year, he was offered an opportunity he couldn’t refuse and accepted the position of Assistant General Manager at The Musket Room.

When he’s not at work, Lee can be found playing music, watching The Food Network or cooking soup for football Sunday!

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Master Sommelier & Wine Consultant to The Musket Room

Master Sommelier Cameron Douglas uses his vast wine knowledge and Kiwi roots to curate the extensive and ever-evolving New Zealand-focused wine list of Michelin starred restaurant The Musket Room. As the country’s first and only Master Sommelier, certified by the International Court of Master Sommeliers, Cameron has a specialized knowledge of wine and beverages including New Zealand’s terroir and producers, which enables him to maintain an unparalleled list from lesser-known New Zealand and International wine makers, and iconic wineries to perfectly complement Chef Matt Lambert’s cuisine.

Much of Cameron’s time is dedicated to education, working at the Auckland University of Technology as a Senior Lecturer in charge of the Wine and Beverage Program, and ‘in the field,’ consulting for not only The Musket Room but many other high-profile restaurants and private clients around the world. Additionally, Cameron serves as resident wine writer for Hospitality Magazine and a contributor to New Zealand Winegrowers Magazine. Cameron is a Senior Wine Judge for ‘Cuisine’ and ‘Dish’ Magazines, judges for national and international wine award shows, and travels nationally and internationally speaking on many wine and hospitality-related topics.

Cameron remains active within the International Court of Master Sommeliers by working on the formal establishment of Sommelier qualifications program in both New Zealand and Australia. For eight years, he has been overseeing the level one and two qualifications in both countries as well as being an active member of the Guild of Sommeliers.

Despite his busy schedule, finding a new addition to The Musket Room’s wine list, writing stories on New Zealand wines and educating Sommeliers around the world, Cameron still calls Auckland home. When he isn’t working, Cameron can be found at the gym, watching the newest sci-fi movie or cooking a delicious meal to enjoy with his wife.

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Events, The Musket Room

For Event Inquiries, contact
Camilla Gray
or by phone at 212.219.0764.

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Christopher Barry

Bar Director, The Musket Room

Although Atlanta might seem far from Auckland, New Zealand, diners at Michelin-starred restaurant The Musket Room will find a Kiwi spirit behind the bar in Christopher Barry. Appointed Bar Director in November 2014, Chris’ longstanding passion for fresh ingredients and inventive flavors make his cocktails the perfect accompaniment to Chef Matt Lambert’s New Zealand-influenced, seasonal menus.

Before he devoted his professional life fully to the world of craft cocktails, Chris’s career in the beverage industry began as a hobby. His obsession with brewing the perfect espresso at home before work as a magazine editor and writer for The Atlantan led to part time jobs as a barista and bartender at Le Parker Meridien hotel in New York City while freelancing for AOL and Penguin books. Through listening, observing and experiencing techniques and flavors, Chris has always felt at home in the kitchen and learned much of what he knows about crafting cocktails on the job. He believes that knowing what’s wrong can actually lead you to what is right.

Since moving in to cocktailing, Chris has had opportunities to compose menus, build bar programs, and develop an intimate knowledge of craft and artisan spirits. Before joining The Musket Room’s team, he worked as a bartender at Red Rooster and Sel Rrose and helped to construct the cocktail menus and spirits lists at The Marlton Hotel, with bar manager Hunter Orahood.At Station Restaurant in the Hamptons, Chris served as Beverage Director and General Manager.

At The Musket Room, Chris is thrilled to be working at a restaurant focused on seasonal, flavorful dishes from a kitchen brimming with creativity, led by Chef Matt Lambert. The reigning New York area winner of the ShakeStir Flash Cocktail Competition for December 2013, a regional finalist in New York for the2014 USBG Bacardi Legacy Cocktail Showcase, certified BarSmarts Advanced, and a member of the USBG, Chris’ bartending and personal styles are quite similar: he keeps what he likes and throws everything else out. He believes that while traditions can be honored, new discoveries can be more enlightening. Technique, creativity, ambition and passion are the most important tools to being a great bartender; the rest is knowing how to please your guest.


For Event Inquiries, contact

Camilla Gray


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phone: 212.219.0764




Sunday – Monday
6pm – 10pm

Tuesday – Thursday
6pm – 11pm

Friday – Saturday
6pm – 12am


open 5pm 'til late