Perfectly calibrated for Instagram, Soho American restaurant Chalk Point Kitchen’s new menu checks all the social media boxes: It’s colorful. It’s healthy. It’s filled with so-called superfoods. It comes with its very own hashtag (#WethePeaple). It’s the brainchild of owner Matt Levine, who admitted, “Social media is an important part of eating out in the millennial generation. People share content they think is important, so we like to create content even beyond the food.”
Seeing a hole in the full-service, healthy eating market, Levine tasked brand-new executive chef Adam Maciejewski (Monument Lane) with bringing that concept to life, and Maciejewski did not disappoint. The menu — in full below — is filled with dishes like spirulina-infused oysters, smoked wheatberry mac and cheese, green tea smoked mushrooms, and kale milk thistle salad. Then again, some dishes just seem like marketing, like the “Blood Orange Vitamin C Salad,” which is just blood orange salad with the vitamin C called out.
Every dish comes with an explanation, like the steamed vegetable terrine, which because of the reishi mushrooms supposedly has “life span-extending properties, liver regeneration, and neuroprotective properties.” Levine and Maciejewski worked off of their own research and knowledge to supply the health benefits of each dish.
To be fair, Levine does have great intentions with the new menu, which he said is already getting good feedback from diners. He has changed his sourcing to focus on hyper-local farmers, including rooftop farmers in Brooklyn, all with the intent of supporting fellow entrepreneurs, and he is also a major advocate for his diverse staff, which inspired him to close on A Day Without Immigrants and organize group sandwich making for the homeless through Rescue Leftover Cuisine, among other charitable activities.
As for those spirulina-infused oysters, Maciejewski insists the flavor of the oysters benefits from spirulina — a powdered version of blue-green algae. “It adds a nice briny, ocean-y essence to the oysters,” he said. “A sea vegetable is much different than the taste of an oyster. Both of the flavor profiles have brininess, but a sea vegetables has more vegetal grassiness and lends itself to a more ocean-y experience.”
Levine has always been health- and trend-conscious, with a kale martini on the menu from the beginning. Now you can pair it with super-briny spirulina oysters.