A new, intimate dining destination arrives in Tribeca on Friday, March 6 with the opening of Seventy Seven Alley, a chef-driven culinary studio tucked inside Walker Hotel Tribeca along the historic Cortlandt Alley. Led by Chef London Chase, Seventy Seven Alley offers a refined yet expressive approach to modern global dining, rooted in craft, process, and a flavor-first philosophy.
Born in French Guiana and raised in London, Chef Chase brings a deeply personal, globally-informed point of view shaped by more than a decade in some of the world’s most demanding kitchens. His career includes time at Le Gavroche (London), Orsa & Winston (Los Angeles), and Essential by Christophe (New York City). For the last several years, Chef Chase has become a quietly influential presence across Manhattan and Brooklyn through his work at Manhatta and Mango Bay. He later gained broader recognition as a competitor on Netflix’s Next Gen Chef, where his precious, restraint, and creativity stood out.
Inspired by Tribeca’s gallery culture, Seventy Seven Alley is designed to feel more like a working creative studio than a traditional restaurant. Guests can choose to dine à la carte or seated at the immersive eight-seat Chef’s Counter for a tasting experience, offering a first-hand look at Chef London Chase’s culinary artistry at work.
Chef Chase’s cuisine takes a bold, global approach to modern dining, organized around elemental taste profiles. Menus are built on the architecture of flavor – heat, acid, salt, depth, and fat – guiding diners through layered, contrast-driven dishes that feel both comforting and adventurous. Techniques and traditions from across the globe are blended with premium ingredients, house-made components, and the subtle influence of a binchotan grill, lending precision and restrained smoke to proteins and vegetables.
Signature dishes include Viking Village Scallop with pickled napa cabbage and calabrese sausage; Mahi Mahi Ceviche with mango, leche de tigre, passionfruit, finger lime, topped with grilled avocado; Santa Barbara Uni with burnt eggplant, candied ginger, and yuzu granita; Chopped Cheese with koji aged wagyu, cooper cheese, kirby kimchi, koji onions, and truffle and Pork Belly Yakitori with avocado, quail egg, jerk demi glace, and chicharron.
Pairing is central to the Seventy Seven Alley experience, with the food and beverage menus developed side by side. Crafted by Chef Chase, the cocktails are built to reflect the same balance of heat, acid, smoke, and depth found throughout the menu. Guests will find creations like Salty Dog, a gin martini with nori-infused dry vermouth and Fat Duck with bacon fat washed Toki whiskey, maple and bitters. The integrated wine, sake and cocktail program features exclusive, limited-availability selections curated specifically for the restaurant.
The design of Seventy Seven Alley serves a quiet counterpoint to the energy of New York City. Low lighting, drapery, tiled floors, and plush banquettes create a focused, studio-like environment, with subtle Art Deco cues grounding the space in Tribeca’s refined sensibility. The dining room functions as a revolving gallery, opening with artwork with Chef Chase and evolving seasonally, reinforcing the idea of a restaurant as a living creative space.
Seventy Seven Alley is located at 28 Cortlandt Alley and officially opens to the public on Friday, March 6. Dinner service is offered Tuesday-Saturday, with both à la carte dining and a Chef’s Counter tasting available. For more information or reservations, visit the Seventy Seven Alley website or follow the restaurant on Instagram.
