Of all the places to sit at Food & Wine's newly debuted Chef's Club, the ones directly below the enormous hunk of Himalayan crystal salt are probably the least appealing. For one, it's an intimidating art piece to sit beneath; but mostly, you'll want to be able to stare at it from wherever you're enjoying your meal. In fact, there's lots to look at inside the eatery, from the wall of hand-drawn chef's portraits to the open kitchen; it's a feast for all of the senses, especially since it'll rarely look the same behind the line.
That's part of the conceit for the magazine's New York outlet to their Chef's Club restaurants. Throughout the months, a new cast of chefs will take the spotlight, designing dishes for a somewhat collaborative menu and occasionally popping up to do the cooking themselves. For the beginning, that means Linton Hopkins (Best New Chef 2009), Erik Anderson (Best New Chef 2012), Lachlan Mackinnon-Patterson (Best New Chef 2005) and Gabriel Rucker (Best New Chef 2007).
The opening Autumn menu includes contributions from all four chefs; stop by tonight or tomorrow to see Rucker and Anderson in action. Dishes like Johnny Cake ($14, designed by Hopkins) with poached egg and mojo rojo and Colorado Lamb Chops ($39, designed by Patterson) with cotechino, endive and farro, join dishes like spicy Maine Diver Scallops ($17), Porcini Mushroom Soup ($15) and Atlantic Halibut ($36) scented with Meyer lemon and star anise.
275 Mulberry Street, 212-941-1100; website