Behind the Name

When the Dutch arrived in Manhattan, the island was surrounded by great oyster beds that fed the Lenape Indians and delighted the oyster-loving Dutch. The islands we know as Ellis and Liberty were Little Oyster Island and Great Oyster Island to the Dutch, who might have been sitting on half the world's supply. For the next two centuries, the oyster and New York would be inseparable. The Collect Pond (or Fresh Water Pond) was a body of fresh water near the southern end of Manhattan Island in New York City, occupying approximately 48 acres and as deep as 60 feet. For the first two hundred years of European settlement of Manhattan, Collect Pond was the main water supply for the growing New York City. 

The pond, fed by an underground spring, was located in a valley, with Bayard Mount (at 110 feet, the tallest hill in lower Manhattan) to the northeast and Kalck Hoek (Dutch for Chalk Point, named for the numerous oyster shell middens left by the Native American inhabitants) to the west-located in close proximity and steps away from 527 Broome Street, our present location. Naming our restaurant after the "Chalk Point" not only pays homage to the history of our location, but also gives insight into our style of food, which couples sustainability and high-level composition with approachability.

indieFORK restauranteur, Matt Levine and Executive Chef Tomas Curi's vision for Chalk Point Kitchen’s cuisine is focused on “market to table” practices with multicultural influences, dedicated to everything local, taking advantage of everything New York City has to offer, exclusively sourcing from the Tri-State Area.

Chalk Point Kitchen's menu is an integration of modern cuisine with a commitment to heirloom, local, heritage, seasonal, sustainable & organic products, taking the edge and flavor of the downtown NYC markets while combining them with pristine local products & vegetables.

About Us

Situated in the heart of SoHo, at 527 Broome Street (between Thompson and Sullivan) Chalk Point Kitchen is a 60 seat “market to table” owned by Lower East Side restaurateur, Matt Levine and his indieFORK team.

In April 2014, Levine originally signed up 5 Star Diamond Award Recipient, Michelin Star Awarded and StarChefs.com’s “Rising Chef” Recipient, Chef Joe Isidori, a third generation chef and a culinary leader in sustainable seafood to open up Chalk Point Kitchen, while adding ‘farm to table’ pioneer and Iron Chef competitor, Executive Chef Adam Maciejewski to helm and take over the Kitchen.

With Chef Adam Maciejewski spearheading the creation, direction, menu design and reigns of Chalk Point Kitchen, his devotion to a true market to table experience, locally sourcing and sustainability practices brings an ever-changing fresh menu to SoHo.


"New York’s Chalk Point Kitchen, A Love Story" -

Eat The Food

The menu at Chalk Point Kitchen is an ever-changing creative mix of local, heritage, sustainable and organic ingredients with exciting flavors. Think Chinatown meets Union Square Green Market.

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"Matt Levine knows how to make a splash in the industry. Levine’s restaurants are high profile and highly creative in both concept and execution." 


"Easily a 10 out of 10 in my book. And I rarely say that for anything I review."

About indieFORK

indieFORK is a team of culinary artisans and professionals bringing creative forward-thinking operations, downtown inspired hospitality, and a ‘grassroots approach’ to the Food and Beverage industry and landscape. indieFORK develops, manages, operates and owns a portfolio of influential bars, lounges and restaurants.

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“an amazing dining experience” 

"Chef Isidori's ethos, equally playful and soulful, pervades the airy, haute-farmhouse aesthetic" 

"7 Best Restaurants"