Very occasionally I am wrong. When Chef’s Club opened I thought the concept was a bit ridiculous. Considering the general dislike that New Yorker’s have for out-of-town absentee chef’s I saw little that made sense about a menu that was a compilation of dishes by 3 such chefs. A permanent pop-up concept like Intro in Chicago is more of what I thought Chef’s Club would be. I have previously dined in the Chef’s Club Studio and the experience was wonderful. But this was my first time in the dining room as well as my only restaurant week meal this year. I may have mentioned it in a prior review, but this dining room is probably one of my favorites in NYC. The layout of the open kitchen allows for a maximum number of guests to have a fantastic view, the bar is absolutely stunning and the Puck building an icon on its own. I can’t even imagine how long just the bar miss en place takes. And while I am always skeptical of restaurant week menus, Chef’s Club used only the regular menu which indicated which dishes could be part of the restaurant week price as well as supplements for all others. I believe we were evenly split on supplements or not and did add a pizza after watching them being made in front of us all evening. An overall lovely experience and it was fantastic to enjoy restaurant week without feeling like you were settling for a menu you didn’t really want.
  Salad of the month – market tomatoes, ricotta, garlic crouton, soppressata, basil, charred tomato vinaigrette  Maine diver scallops – quinoa, meyer lemon, calabrian chili oil  Thai glazed short ribs – barrel aged fish sauce, broccoli, peanuts, mint cilantro  Colorado lamb chops, cotechino, endive, white beans, pear  Diavola pizzetta – salami napolitana, smoked mozzarella, san marzano tomato, chili oil  Dessert of the month – plum upside down cake, lemon sorbet, cream anglaise, plum caramel sauce  Ice cream and sorbet