New Chef-Driven Restaurant Opens in Tribeca

Chef London Chase, a competitor on Netflix's "Next Gen Chef," brings a global perspective to his new venture. Born in French Guiana and raised in London, his culinary training includes stints at renowned kitchens like Le Gavroche in London and Essential by Christophe in New York City. Prior to Seventy Seven Alley, Chase was the executive chef at the Afro-Caribbean restaurant Mango Bay in Brooklyn and also worked at Manhatta. The restaurant is located at 28 Cortlandt Alley inside the Walker Hotel Tribeca and is designed to feel more like a creative studio than a traditional dining room. In line with its inspiration from the neighborhood's art scene, the dining room will function as a revolving gallery, opening with artwork created by Chase himself. This concept of integrating art and food is a theme for Chase, who previously hosted a "Plate & Palette" event combining a tasting menu with an art exhibition. Seventy Seven Alley's menu is structured around a concept Chase calls "flavor architecture," focusing on elemental taste profiles like heat, acid, salt, depth, and fat rather than traditional courses. Diners can choose from an à la carte menu or an eight-seat Chef's Counter for a more immersive tasting experience. Signature dishes showcase a blend of global techniques and premium ingredients, with a subtle influence from a binchotan grill. The menu includes items like Santa Barbara Uni with burnt eggplant and yuzu granita, and a unique take on a New York classic: a chopped cheese made with koji-aged wagyu, Cooper cheese, and Kirby kimchi. The cocktail program, also crafted by Chase, mirrors the food's flavor-driven approach with creations like the "Fat Duck," featuring bacon fat-washed whiskey.