8. Chumley’s was never known for its food, only drink
“The main difference is that prior to 2007,” Borgognone explained, “Chumley’s was a bar and now Chumley’s is a restaurant that has a bar. It also had never been known for its food.”
The kitchen is now helmed by Chef Heather Pelletier, who focuses on putting her spin on New York classics. She also has a rich background as a pastry cook, which you can see reflected on menu items like foie gras and chicken liver mousse “cannoli,” and lamb wellington made with baklava pastry. Since it wasn’t a restaurant until recent years, the aforementioned writers mainly came to write and to drink. The bar stocked one bottle of each liquor: one bottle of whiskey, rye, vodka, gin, etc.