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

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

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

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

Glasses and silverware are polished, napkins are folded, and places are set.

A server folds even more napkins for the bar.

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.

A line cook slices green strawberries on a mandolin.

The pastry chef readies loaves for bread service.

The Musket Room's pastry station is immaculately organized.

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

A few minutes before the restaurant opens for dinner service, the cooks are busy finishing up the last of their prep.

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.

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

The first tickets come in.

One of the first dishes to leave the kitchen is a small plate of buffalo milk yogurt, egg yolk, and caviar.

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

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

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

One of Chef Lambert's more famous dishes, and one of the few that maintains a constant presence on the tasting menu.

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

Focus in amidst the hustle of dinner service.

Plated.

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

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.

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

Mains are plated and the finishing touches are placed by the chef and his sous chef.

The chef squeezes out the jus from a squirt bottle.

The finished dish.

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

The beginnings of pistachio custard, passionfruit pavlova, and a brownie.

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

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

A moment of quiet through the busy night.