We Love Chef Rebecca Weitzman's Seasonal Menu at Chalk Point Kitchen - Food & Beverage Magazine

MARCH 9, 2016 BY ELAINE LAPERSONERIE

We Love Chef Rebecca Weitzman’s Seasonal Menu at Chalk Point Kitchen

I keep dibs on Chef Rebecca Weitzman. She’s overly committed and loves interesting combinations of flavor and nails it every time. She’s now at Chalk Point Kitchen in SOHO/NYC, a transition that reflects her love of comfort food (she was previously at Cafe Noir and Clarkson). Weitzman’s socially responsible and organic cooking style works parallel with Chalk Point Kitchen’s philosophy – an evolving market to table concept with weekly menu changes developed by Michelin Star Chef Joe Isidori.

The interior, adorned with farm-like collectibles and charming decor instantly gives you that farm to table feel.  Homey and full of heart, the latest menu marries the ambiance well. There’s a splash of Mediterranean flare in her dishes here which I really love. Here’s what we ate:

Daily Deviled Eggs

I’m a deviled egg fanatic so these had me from the get-go! These though, were elegantly upgraded and topped with crab meat offering a twist on the standard deviled egg. Delicious.

Slow Roasted Lamb Ribs

These ribs are by far the softest and tastiest I’ve ever had. Served with a feta and herb soft polenta, pomegranate, pickled red onion, mint and sumac yogurt – you will never want another rib after this.

Charred Portuguese Octopus

Perfectly charred, soft and full of flavor – served with escarole, hot cherry peppers, green olives, marcona almond gremolata and green goddess dressing. A total stand out.

Seared Diver Sea Scallops

Drizzled with brown butter vinaigrette, blood orange, wilted endive, caper berry – the combo of ingredients offer a sweet taste.

Spicy Roasted Paisley Farm Cauliflower

I craved this for days after. Roasted (almost burnt) cauliflower with fresh oregano salsa verde and pecorino. Perfectly seasoned, not salty, just brilliant.

Cast Iron Seared Petite Filet

Cooked and flavored just right. Tender. Served with leeks and a Gruyère gratinee.

Classic Butterscotch Pudding – Served with Vanilla Ice Cream and Duck Fat Popcorn

I can’t possibly describe this mix of heaven. Just order this – duck fat and all.

When you’re done with dinner, be sure to check out The Handy Liquor Bar – a lower level, classic drink spot named after Thomas Handy, a New Orleans’ barkeeper and mixologist from the 1800’s. Chalk Point Kitchen and The Handy Liquor Bar are owned by much accomplished and “celeb” NYC restaurateur, Matt Levine of indieFORK, previous founder of The Eldridge and Sons of Essex.

PS. Rumor has Chalk Point Kitchen does a killer brunch too.