Read The Fearless Chef Who Breathed New Life Into a NYC LandmarkMay 3, 2017Victoria Blamey brings Chumley's into the modern era.
HushpuppyAtera$$$$, Modern, Full Bar, Molecular Gastronomy, Tribeca"This donut comes with corn batter, smoked egg yolk, and a savory liquid center. It's one of the many delicious and thoughtful courses served from an intimate, open kitchen."ChefMatthew AccarrinoSPQR
Confit squid with hens eggAtera$$$$, Modern, Full Bar, Molecular Gastronomy, Tribeca"Confit squid, braised kombu, dried shrimp bouillon, hens egg. #atera"ChefRonny EmborgAteraAt my venues
Monkfish with Creme fraicheAtera$$$$, Modern, Full Bar, Molecular Gastronomy, Tribeca"Table-side for a new monkfish dish. Creme fraiche, sorrel, cucumber, clams. . Fresh herbs by @farm.one New trays by @lixht.official"ChefRonny EmborgAteraAt my venues
Citrus DessertAtera$$$$, Modern, Full Bar, Molecular Gastronomy, Tribeca"Citrus, toasted almond, yogurt, and rice @erp169 @twatmurry #ateranyc #aterapastryteam"ChefRonny EmborgAteraAt my venues
Crispy butternut squashAtera$$$$, Modern, Full Bar, Molecular Gastronomy, Tribeca"Crispy butternut squash with Thai basil flower and anis hyssop @erp169 @twatmurry @farm.one #ateranyc #pasty #delicate"ChefRonny EmborgAteraAt my venues