The publicist for Chalk Point Kitchen reached out to me to come in and sample chef Rebecca Weitzman’s new delicious sounding summer dinner menu. I took her up on the offer. After perusing the menu, I wanted to try most everything.

When I arrived ahead of my guest, the GM suggested I wait downstairs in the rollicking bar area and sample their gimlet; he described it as a spicy margarita. Being on a piquant-drink kick, I tried this one made with Stoli vodka, grapefruit and lime juices and a house-made jalapeño syrup, served in an Hawaiian black salt rimmed glass. It didn’t disappoint. He discussed the menu with me and suggested I let our server pick the kitchen’s best offerings to try. We did just that.

The creamy burrata ($16) with slivered sugar snap peas, toasted hazelnuts, rhubarb, pickled ramps and fresh mint is not to be missed. The well-seared diver scallops came attractively presented with crispy avocado chips, yellow tomatoes, a few marcona almonds and edible nasturtium ($19).

Although the chipitle aioli with the crushed macadamia nuts burst with flavor, the grilled Kernan peaches with them were too underripe to enjoy ($15). Also unremarkable were the pan-searched radishes ($13). From the side veggies our server selected, I’d recommend the cauliflower steak ($15) with a yellow tomato sauce.

We also tried the off-the menu lobster toast with half the crustacean atop of panini-pressed corn muffin and the entree of hake fish with clams, patti-pan squash in a white wine, oregano broth ($39). I’d recommend the latter over the lobster.

– bonnie
BonnieBOTB
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Chalk Point Kitchen
Soho
527 Broome Street
New York, NY 10013
(212) 390-0327
Chalk Point Kitchen Menu, Reviews, Photos, Location and Info - Zomato