The Chelsea

Golden, crispy, and packed with sweet lump crab... our Crab Beignets are the perfect way to kick off your holiday weekend. 🦀✨

And yes, we're OPEN tomorrow for the Fourth of July! 🇺🇸 Join us for lunch, dinner, cocktails, and all your Chelsea favorites before the fireworks.

Dinner Features || 🇺🇸

✨️Summer Heirloom Tomato Tartare
Finely diced heirloom tomatoes | burrata | aged balsamic pearls | extra virgin olive oil | crostini 15
🍇Wairau River Sauvignon Blanc

✨️Tidewater & Harvest
Blackened Chilean sea bass | Cherrystone Aqua Farms little neck clams | boiled shrimp | fingerling potato confit | charred corn | Andouille cream 42
🍇Chalk Hill Chardonnay

✨️Mishimi Reserve Wagyu Brisket
Low and slow fired American wagyu brisket | bacon-scallion mashed potatoes | garlicky green beans | Kentucky bourbon & black cherry jus 44
🍇Quilt Cabernet Sauvignon

🍊Orange Creamsicle Crème Brûlée

🧂Highlight Ingredient: Located in Washington State, Mishima Reserve was founded by Chef Kurt Dammeier. He was fascinated by Japanese Kobe beef, famous for its intense marbling. He sourced Kuroge Washu cattle from Japan, known for their ability to grow intense webbings of intramuscular fat, amd crossbred them with American Angus cattle to create American Wagyu - the perfect hybrid of Japanese buttery tenderness and American steak flavor. The brand was named after Mishima Island, a small remote island off the coast of Japan.