Events / Dinner

Chumley’s: The Next Chapter

Tue, October 17, 2017

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Cancellation and Food Allergy Policy

First opened during Prohibition, Chumley’s became a frequent haunt of literary titans like Fitzgerald, Hemingway, and more. Now reimagined for the modern era, the legendary speakeasy has become a dining destination, where the subtle influences of chef Victoria Blamey’s Chilean roots on its American fare has earned the eatery two stars from the New York Times.

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Hors d’Oeuvre

Ají Relleno > Fried Chiles with Lamb and Raisins

Pumpkin Churros with Chicharrones and Pork Fat

Chicken Liver Pâté on Native Grains Crackers

Raventós I Blanc de Nit Brut Rosé 2015

Champagne Vilmart & Cie Cuvée Rubis Brut Rosé NV

Singani 63 Brandy with Persimmon, Pine Sap Infusion, Apple, and Oloroso Sherry

Batavia Arrack with Escubac Liqueur, Fermented Concord Grape Juice, Toasted Pecan Cordial, Lemon, Egg White, and Amargo Chuncho Bitters


For the Table > Leche de Tigre with Corn and Dungeness Crab

Seaweed–Tomato Tart with Ramp Sambal

Silver Thread Gewürztraminer 2016

Paila Marina with Clams, Razor Clams, Charred Onion Broth, Pickled Lemon, and Cilantro

C.V.N.E. Monopole Rioja Blanco 2016

Kohada Terrine with Tomato Chutney

Château de Pibarnon Bandol Rosé 2016

Sea Urchin Chupe with Egg Yolks and Nori Cream

Sandhi Pinot Noir 2013

Rabbit Escabèche with Ají Dulce, Pimiento, and Choucroute

Paul Jaboulet Aîné Les Cèdres Châteauneuf du Pape 2010

Smoked Chocolate Pot-de-Crème with Pisco and Dulce de Leche

Bodegas Tradicion VORS 30-Years-Old Amontillado Sherry NV

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