Cookshop

Profile

Noho's popular Five Points is known for its rustic, Greenmarket-inspired menu and its casual hominess—both of which oowners Vicki Friedman and her chef-husband Marc Meyer, along with their partner Chris Paraskevides, aim to reproduce at their Chelsea outpost, Cookshop. The glass-walled corner spot has an open kitchen equipped with a wood-burning oven, rotisserie, and grill—built, as they tend to be, by "a crazy old Italian," according to Freeman. Meyer uses that central appliance to turn grass-fed meat, locally caught fish, and sustainably raised poultry into dishes like grilled Montauk squid with capers, lemon, and parsley, and rotisserie-roasted chicken with fire-charred fingerlings. Vegetables are just as seasonal and local (if it's late August, it must be heirloom tomatoes), and fish is cured in-house. And in a canny bit of design, the bar faces the window, making for convenient West Chelsea people-watching. — Rob Patronite and Robin Raisfeld

Sat.—Sun., 10:30 a.m.—4 p.m.

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