The Musket Room

Our outside garden can seat up to 20 people, or our back dining room with views of the garden can seat up to 30 people for a seated meal and 40 people for passed hors d'oeuvres. A complete restaurant buyout can seat 60 people for a seated dinner or 80 people for a cocktail reception. On Tuesday through Thursday evenings, we can accommodate up to ten visitors, and on Friday and Saturday evenings, we can accept up to six guests. Please contact Camilla Gray, our Events Manager, by filling out the form on our website or emailing events@musketroom.com for more information or if you have any concerns about having an event with us. Musket Room is a well-known local restaurant that consistently provides a sumptuous dining experience, whether it's for a special occasion or a supper with friends. Since 2013, the Michelin-starred restaurant has been dedicated to providing the kind of attentive, customized service that makes regulars feel like family and newcomers feel at home. Chef Mary Attea heads a culinary team that draws on their diverse backgrounds, international travels, and personal preferences to create vibrant flavors and imaginative recipes that defy categorization. As a result, cuisine is transported in a pleasant, elegant atmosphere with a long bar, intimate nooks, and a big garden for al fresco dining. Mary Attea is the Executive Chef at The Musket Room in Manhattan's Nolita area, a Michelin-starred restaurant. In February 2020, Attea took over the head of The Musket Room, ushering in a tectonic shift in the restaurant's genre from New Zealand cuisine (which it had been known for since its establishment in 2013) to a more globally-inspired menu. When the pandemic struck the following month, she played a critical role in assisting the all-female ownership and management team in weathering the storm and maintaining their Michelin star. She draws on her extensive fine-dining experience as well as her family's culinary memories to create menus that defy categorization, deftly fusing Middle Eastern, Mediterranean, Asian, and new American influences into dishes that are completely unique while remaining firmly rooted in their histories.