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.

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2 thoughts on “The Top 10 Secrets of Chumley’s, the Greenwich Village Speakeasy from 1922

  1. No, Chumley’s DID NOT coin the term “86” (eighty-six). The first known citation (in Walter Winchell’s column) came from California, and was found by me years ago. Before anyone says that Chumley’s coined “86,” shouldn’t there be one piece of documentary evidence presented?

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