Nestled within the exquisite Park South Hotel, Sweetbriar is a captivating modern American restaurant that has caught the eye of Michelin, thanks to its live-fire cooking techniques and the culinary mastery of Executive Chef Bryce Shuman. Visitors to Sweetbriar can expect an extraordinary dining experience filled with innovative flavors, impeccable techniques and exceptional attention to detail.
A Taste of Sweetbriar
โI love that we cook with fire at the restaurant, and it is a big part of what we do,โ Shuman told us. โCharcoal and wood grill, wood-fired pizza oven and a smoker downstairs where we smoke ribs, chicken and meatballs with apple and hickory wood. The fire brings so much flavor to our cooking, and every steak, chicken, branzino, and even romaine lettuce and escarole benefit from the grilling over live fire.โ
The menu is split into different sections: Pantry (with items like Spiced Nuts and Butternut Squash Veloutรฉ), Market (with dishes such as the Salad Nicoise and Grilled Italian Radicchios), Wood Oven (with selections including Spicy Mangalitsa and Sweet Soppressata), Farm (including options like Smoked Black Pepper Maple Duroc Ribs and the Hanger Steak) and Sea (with Salmon Mi Cuit and Branzino).ย
โIt is perfect when guests come to dine at the restaurant and try a lot of different things,โ Shuman said of the guest experience. โWe make delicious modern takes on American classics using the bounty of New Yorkโs farms. You can have the best burger you have ever had, made with dry-aged ribeye on a house-made potato bun, or try our black pepper smoked ribs, tingling with a touch of Sichuan peppercorn, or our deliciously unique pizza, my favorite made with Mangalitsa Ham and ground chiliesโฆplus we have the best cornbread and honey butter you have ever had. I love our pizza; we make a naturally leavened dough using no commercial yeast. It is so simple and delicious, yet so complex.โ
As Food & Wine Magazineโs โBest New Chefโ of 2015, Shuman brings an impressive pedigree, including six years at the celebrated three-Michelin-starred Eleven Madison Park and a stint as Executive Sous Chef under the renowned Daniel Humm. Notably, he was also at the helm of Michelin-starred Betony, earning a stellar three-star review from The New York Times.ย
โThroughout my career, I have learned a ton through working with different chefs and from my peers,โ Shuman explained. โWorking with Chef Stuart Brioza in San Fransisco was completely eye-opening to a focus on locally farmed ingredients, finding the best stuff. Working with Chef Daniel Humm really pushed me to be better in every aspect. I learned so much in my six years at Eleven Madison Park. I learn the most today from the cooks who work at Sweetbriar and from my friends who have restaurants of their own, Abram Bissel, James Kent, Lee Wolen, David Nayfeld and Chris Flint. Each are big influences.โ
