A study in texture and balance. Beautiful, speckled Castelfranco chicory leaves are tossed with crisp green daikon and shavings of sharp, salty clothbound cheddar. The vinaigrette is bright and acidic, perfectly cutting through the richness of the cheese. Reviewers consistently mention it as one of the best-composed salads in Tribeca, showcasing the kitchen's respect for produce.
Tips from diners
Don't skip the salad here. Pascaline's wine pairings for vegetables are legendary—ask her or the staff for a recommendation specifically for this dish.
A refined seafood dish using local catch. The fluke is seared until the skin is lacy and crisp, while the white flesh remains tender. It's served with earthy shelling beans and a bright, slightly funky pan sauce made with preserved lemons. The acidity of the lemon provides a perfect lift to the mild fish. It's a favorite for its clean, precise flavors.
Available primarily in summer, this dish showcases the restaurant's sourcing. Ripe heirloom tomatoes and seasonal stone fruits (like peaches or plums) are paired with a creamy, nutty pistachio-infused ricotta. It's finished with high-quality olive oil and fresh basil. Reviewers often cite it as the platonic ideal of a summer starter.
A seasonal highlight that exemplifies refined comfort. Tiny, handmade agnolotti are filled with a sweet, concentrated honeynut squash purée and tossed in a classic brown butter sauce with crispy sage. The pasta has a perfect al dente snap, and the sweetness of the squash is balanced by the nuttiness of the butter. It's a technical and delightful pasta course.
Chambers is a collaboration between Master Sommelier Pascaline Lepeltier and the team behind Terroir. While the wine list is one of the most comprehensive and exciting in the world—focusing on sustainable and rare bottles—the kitchen matches its ambition with precise, ingredient-driven seasonal cooking. The space is elegant and understated, designed for serious food and wine enthusiasts.
You are here for the wine. Pascaline Lepeltier is one of the most respected sommeliers in the world. If she's on the floor, ask her to pick a bottle for you based on a few flavors you like—you will discover something incredible.
Reservations book up about 2 weeks in advance. It's a favorite for the neighborhood and the international wine crowd, so plan accordingly.
The dining room is much quieter and more spacious than your average downtown spot. It's a great choice for a serious conversation or a focused food-and-wine date.
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