"At Seventy Seven Alley, Chase is leaning fully into a philosophy he calls "flavor architecture." Instead of organizing the menu by courses or regions, dishes are built around elemental taste profiles-heat, acid, salt, depth and fat-that guide diners through layered combinations."
"The space itself is small and immersive. Guests can order à la carte in the dining room or reserve a seat at the eight-seat chef's counter, where Chase and his team cook the dishes just a few feet away. A binchotan grill adds smoke to proteins and vegetables and an abundance of house-made components and global ingredients keep things feeling playful."
"Chase's path to Tribeca is as international as the menu he's building. Born in French Guiana and raised in London, he trained in some of the world's most demanding kitchens, including the legendary Le Gavroche in London, Orsa & Winston in Los Angeles and Essential by Christophe in New York."
Seventy Seven Alley debuts Friday, March 6 at Walker Hotel Tribeca, led by Chef London Chase, a Next Gen Chef competitor. Chase brings international training from prestigious kitchens including Le Gavroche in London, Orsa & Winston in Los Angeles, and Essential by Christophe in New York. The restaurant operates on a philosophy called "flavor architecture," organizing dishes around elemental taste profiles—heat, acid, salt, depth, and fat—rather than traditional courses or regions. The intimate space offers à la carte dining and an eight-seat chef's counter where diners watch Chase and his team cook. Signature dishes include Viking Village scallops with pickled napa cabbage, mahi mahi ceviche with tropical fruits, and Santa Barbara uni with burnt eggplant and yuzu granita.
Read at Time Out New York
Unable to calculate read time
Collection
[
|
...
]