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Sleek glass-framed doors are a noticeable reprieve from the bustling stretch upon which The Musket Room is set. Inside, the space is rustic and cozy—think Danish-style chairs, industrial lighting, and midcentury modern furniture.
Service is easy yet informed and complements the nature of this food turned out by a team led by Chef Mary Attea. The lived-in vibe is bolstered by the menu's flexibility in offering an omnivore or vegan tasting menu or a range of à la carte items. The tasting menu may feature dishes such as seared skin-on mackerel plated with mentaiko aioli, sungold tomatoes, and a dashi broth or lamb loin wrapped in grape leaves and roasted, then composed with a pine nut and charred chile relish and eggplant puree.