Slideshow: Step Into the Precision-Guided Kitchen at The Musket Room

The Bar
The Bar

One of the first things that greets you when you walk into The Musket Room is its impressive walnut wood bar.

Bar Prep
Bar Prep

Dozens of citrus fruits are squeezed in anticipation of dinner service.

Charging
Charging

iPads and iPods, used by the servers, hostesses, and maitre d' throughout service, get a full charge.

Napkins
Napkins

A server folds even more napkins for the bar.

Inside the Kitchen
Inside the Kitchen

Chef Lambert's station includes a water bath that keeps jus and sauces at precise temperatures, as well as garnishes and finishing touches for the plates that go out.

The Burners
The Burners
Bread
Bread

The pastry chef readies loaves for bread service.

Pastry Station
Pastry Station

The Musket Room's pastry station is immaculately organized.

Salmon at the Ready
Salmon at the Ready

Other line cooks have their own mise en place. Here's one set up to make the ōra salmon dish.

The Board
The Board

Chef Lambert rearranges the bulletin board that holds information like large events, the schedule, and their deliveries as he waits for the first tickets to come in.

Briefing
Briefing

Lambert has one more important task before service: going over the menu with the front of house staff.

Tickets
Tickets

The first tickets come in.

At the Pass
At the Pass

Topped with gold leaf, this dish waits to be picked up by a server at the pass.

Picking up Momentum
Picking up Momentum

As the evening progresses, more and more tickets arrive at the kitchen, and the pace speeds up.

Burners
Burners

Two line cooks fire meats and vegetables to be plated by the chef and sous chef.

Smoked
Smoked

Seconds before this dish is sent to the dining room, a silver dome traps smoke that will gently flavor the scallops.

Concentration
Concentration

Focus in amidst the hustle of dinner service.

Ora Salmon, Vanilla Oil, Satsuma, and Sunflower Seeds
Ora Salmon, Vanilla Oil, Satsuma, and Sunflower Seeds
Picking Up
Picking Up

A server picks up dishes from under the heat lamps, bringing them up a flight of stairs, and into the dining room.

Chef Matt Lambert
Chef Matt Lambert

Working with the rest of his team to compose the dishes he's known for, here Lambert plates a dish of salmon and purple barley.

Cooking and Plating
Cooking and Plating

The former on the left, the latter on the right.

Pork Two Ways with Smoked Jus
Pork Two Ways with Smoked Jus

The chef squeezes out the jus from a squirt bottle.

Pork Two Ways with Smoked Jus
Pork Two Ways with Smoked Jus

The finished dish.

Desserts
Desserts

About an hour into dinner service, tickets start printing into the pastry station.

Flowers
Flowers

The dishes that come from Chef Lambert's kitchen use plenty of flowers, and the desserts are no exception.

Strawberry Lemon and Pistachio Custard
Strawberry Lemon and Pistachio Custard

The pastry station is a one-woman operation tonight. Here, four desserts get completed simultaneously so they all go out on time.

Chef Matt Lambert
Chef Matt Lambert

A moment of quiet through the busy night.