Bryce Shuman is all fired up.
The chef has opened his new restaurant, Sweetbriar, within the Park South Lodge in NoMad — and his New American menu is constructed round stay hearth cooking.
“Hearth is the place you actually get a terrific taste out of greens and meats,” Shuman says.
The chef’s earlier restaurant, the Michelin-starred Betony, closed its doorways in 2016. He’d been on the lookout for a location to open a brand new fire-forward idea when he ran right into a roadblock. “I used to be having a tough time discovering a location that might allow that type of cooking — after which the pandemic hit and my restaurant looking out went out the window.”
As a substitute, he began a barbecue rib supply service in Manhattan out of the again of his Subaru. ”Earlier than we knew it, we had three cooks and 4 drivers, and we’re throughout Brooklyn and Manhattan doing barbecue ribs and sides.”
The idea took off, and Shuman opened a BBQ pop-up, which benefited the Brooklyn Bail Fund. This previous summer time, he was introduced with the chance to run the restaurant inside Park South Lodge. The kitchen was already geared up with a charcoal grill and wood-burning oven; he later added a smoker to the combination. “And I simply felt like — that is what I used to be on the lookout for,” he provides.
The menu features a choice of pizzas ready within the wood-burning oven, grilled plant-forward dishes like Hen of the Woods mushrooms and Bartlett pear with tarragon, in addition to an entire fish and bone-in quick rib. Smoked choices embrace a half hen and black pepper maple ribs. The cocktail menu, created by Ivan Papic (previously of Macao Buying and selling Co.) additionally makes use of and compliments the smokiness of the delicacies.
He discovered the inspiration for the restaurant’s title within the pages of “Spices and Herbs: Lore and Cookery,” an previous ebook given to him by his father, an vintage ebook vendor. Sweetbriar (aka, the Eglantine rose) spoke to a “magical, within the backyard” ambiance and vibe that Shuman needed to channel. The eating room interiors faucet into that idea by means of rosy-hued banquettes and sage inexperienced velvet chairs; the bar is outfitted in wealthy inexperienced tones and accented by classic flowerpots; floral pillows deck the lounge space.
The restaurant has a very distinctive attribute: an in-house band. The Sweetbriar Band, that includes Harlem-based musicians, will play a mixture of rock and blues tunes throughout weekend brunch service, launching within the coming weeks.
https://wwd.com/eye/way of life/sweetbriar-restaurant-park-south-hotel-1234980114/ | Chef Bryce Sherman Opens Sweetbriar within the Park South Lodge – WWD