November 14, 1979
In their mid-twenties husband and wife team Karen and David Waltuck open Chanterelle at 89 Grand Street in Soho. They have one dishwasher and one prep cook; prix fixe $35 with a weekly changing menu; the restaurant appeals to an eclectic clientele from foodies to burgeoning young artists. David's signature Seafood Sausage debuts on menu - a dish that he created before the restaurant opened - it remains a favorite on the menu today
December
Gael Greene’s review of Chanterelle entitled "The Daring Young Man on Grand Street" appears in New York Magazine's end of the decade issue: "David Waltuck is not yet as brilliant as he intends to be. But when he is good, Chanterelle is astonishing."
1980
The New York Times' Mimi Sheraton awards Chanterelle two stars, April
Artist Cy Twombly creates a menu cover
1984
A second two-star review from The New York Times by Marion Burros.
This year, Keith Haring designs a special menu cover for Bill T. Jones opening party
1985
Chanterelle is awarded its first four stars from Bryan Miller at The New York Times
"Mr. Waltuck’s cooking style is - at once firmly tethered to classic French techniques yet contemporary, inventive and unfailingly personal – and always conceived with flavor rather than flair in mind. ...Chanterelle has become even more appealing with age, like a fine leather coat. Comforting, stylish and stitched with uncompromising quality, it deserves to wear four stars on its lapel."
1986
The fall menu cover is designed by John Cage
Louise Nevelson designs the menu cover for Virgil Thomson's 90th birthday party
November 23rd
...while Robert Mapplethorpe contributed the artwork for the Bill T. Jones benefit
1987
Marcel Marceau designs the menu cover for a birthday party
1988
Spring menu cover by Bill Cosby and Edward Henderson
Halloween
Chanterelle Masquerade (HELL) Closing Party for staff and alum
— Soho location shutters its windows for new digs further downtown
1989
Pioneering into a then 'uncharted' neighborhood, Karen and David re-locate Chanterelle to
2 Harrison Street in Tribeca
With a whimsical use of aromatic flavors, David creates his signature
Rack of Lamb with Cumin Salt
Cindy Sherman designs the new menu cover
May 18, 1989
Sara Yolanda Waltuck is born, 7 pounds 8 ounces
Gael Greene of New York Magazine reviews Chanterelle for the second time: "If they served dinner outside the Gates of Paradise while you await Saint Peter’s summons, I image it must be like this – like Chanterelle."
1990
Fall menu cover by Robert Indiana
Summer menu cover designed by Roy Lichtenstein
1991
Andy Birsh first reviews Chanterelle in Gourmet "Most fortunately the Waltucks ...are now back doing what they have always done best – turning out meals of almost magical, unfussy sumptuousness – with David in charge of the kitchen and Karen ? overseeing the dining room."
June 30, 1991 Jake Aaron Waltuck is born, 7 pounds 7 ounces
1992
Roger Dagorn joins Chanterelle as Sommelier
For a special event, Ross Bleckner designs the menu cover
David creates his signature Striped Bass with Red Wine and Sage
1993
Ruth Reichl, The New York Times' restaurant reviewer, gives Chanterelle it's second four star review: "Mr. Waltuck does the cooking and his style has not changed much with time or trends; he seems to cook to an inner tune. His hallmark is a kind of serious simplicity, each plate built with layers of flavor that resonate with each other ...the sommelier, Roger Dagorn, is there with a smile. In fact, few restaurants offer such pleasant and such unintimidating wine service - he has good wines - and discusses each with deep affection."
1993
Alan Ginsberg designs a menu cover
1995
Chanterelle reviewed by Andy Birsh in Gourmet for the second time: "The Waltucks remain as involved with their restaurant as ever - Karen Waltuck manages the front of the house - David Waltuck has become one of Americas best chefs.... One of Americas foremost sommeliers, Roger Dagorn, helps Chanterelle’s evening guests select among the riches. ...Abundant daylight makes this one of the city’s most appealing midday escapes, and the relative quiet of night ...enhances the sense of cozy privacy here"
"A behind-the-scenes visit at Chanterelle" by Irene Sax appears in Food & Wine: "[Since] 1979 artists, gallery owners, stock brokers, and food lovers have gone there, attracted by David’s classical but intensely personal cooking and Karen’s serene, attentive service. This is the most New York restaurant I know. Like the city it never stops surprising me."
The James Beard Foundation bestows their coveted
Outstanding Wine Service Award to Chanterelle
1996
Roger Dagorn wins The James Beard Sommelier Award
1999
The James Beard Foundation nominates Chanterelle for their
Outstanding Service Award
The Starn Brothers create the menu cover
Roger Dagorn organizes his first ‘one-of-a-kind’ Saké Dinner;
Japanese TV cover the event
November 1999
Chanterelle kicks off its year-long celebration of their 20th-Anniversary
12/31/99
Chanterelle celebrates the Millennium with an evening featuring some of the rarest wines of the Century (one from each decade), paired with a luxurious degustation menu
2000
Spring Menu designed by Alex Katz
March
William Grimes of The New York Times awards Chanterelle three stars: "It's not hard to understand why New Yorkers keep a warm spot in their heart for Chanterelle. Few restaurants are as welcoming or comfortable to enter. There is a soft, casual edge to the atmosphere and the service. [Mr Waltuck's] strong suits are depth and intensity of flavor, and he doesn't shy away from thick, rich sauces in his quest to ravish the palate."
May
The James Beard Foundation awards Chanterelle their prestigious
Outstanding Service Award
June
Master Sommelier Roger Dagorn and Chanterelle present their second annual Artisanal Saké Dinner, hosted by representatives from Japan's oldest and most illustrious saké houses.
Fall
Workman Press releases David's first cookbook, Staff Meals at Chanterelle
November 21st, 2000
Karen and David open Le Zinc at nearby 139 Duane Street, with chef Michael Sullivan at the helm. A "decidedly funky and come-as-you-are" brasserie serving "upmarket Manhattan comfort food."
2001
Santé Magazine awards Roger Dagorn Restaurant Wine & Spirits Professional of the Year
2002
The James Beard Foundation nominates Chanterelle for their
S. Pellegrino Outstanding Restaurant Award
Rated Top in Food and Service by Zagat
2003
The James Beard Foundation nominates Chanterelle for their
S. Pellegrino Outstanding Restaurant Award
The Fifth Annual Artisanal Sake Dinner was held on May 27th, 2003
Guests of the event received a wooden gift box created by the sake society of Japan to commemorate the fifth anniversary, as well as the handwritten menu.
2004
Spring
Chanterelle wins the James Beard Foundation’s San Pellegrino
Outstanding Restaurant Award 2004.
It's 1979 Again at Chanterelle…
Karen and David kick off their 25th-anniversary celebrations
by offering three days of 1979 dishes at 1979 prices.
September
Master Sommelier Roger Dagorn and Chanterelle present their sixth annual Artisanal Saké Dinners, hosted by representatives from Japan’s oldest and most illustrious saké houses.
Fall
25th-Anniversary menu cover by Robert Rauschenberg.
David begins writing the definitive Chanterelle cookbook.
November
Chanterelle celebrates 25 years of magic with an evening of
"food, funk and fun" in downtown New York
2005
Chanterelle is honored and delighted to have been
nominated in the "Best Perennial' category for Time Out New York's 2005
Reader's Choice Eat Out Awards
New menu cover by acclaimed contemporary artist Matthew Barney
2006
January 7
As part of The New York Times annual “Times Talks” series, Karen joined
a panel with chefs Bobby Flay and Kurt Gutenbrunner to discuss the question: to grow
or not to grow: the lures and perils of expansion in the restaurant business.
The New York Times reporter Kim Severson moderated the discussion.
January 26
“The First Couple of New York Restaurants” at the 92nd Street Y
Karen and David shared the secrets of their success as business and
life partners with moderator Michael Colameco.
