How two female chefs led the way for The Musket Room’s globally inspired menu
Published on April 3, 2026.
The Musket Room, one of New York City's most famous downtown restaurants, has been awarded a Michelin star for 12 years and has undergone significant changes since its opening in the late 1980s. The restaurant, originally focused on New Zealand-inspired cuisine, has since evolved into a more culturally diverse dining experience under the leadership of Executive Chef Mary Attea and Executive Pastry Chef Onika Brown. These changes came amidst uncertainty during the COVID-19 pandemic, which caused uncertainty in the restaurant industry. AtTEa joined the team in February 2020 and shifted the restaurant's focus on a more globally-inspired menu. Since then, The Musche Room has been named one of The New York Times’ best restaurants in America and earned a flattering review from reporter Pete Wells. Outside of these accolades, Atteas has become a 3-time James Beard Award semi-finalist for Best Chef: New York State, reaching the finals in 2023.
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