A sexy new spot for food and cocktails awaits at Sweetbriar, an upscale American restaurant serving comfort foods using live-fire techniques at the Park South Hotel. Executive Chef Bryce Shuman (Betony, Eleven Madison Park) is using farm-fresh seasonal vegetables along with charcoal, wood and smoke to draw out the natural flavors.
The menu was built with sustainability in mind with dishes such as Grilled Short Rib with dry-aged beef jus, and Grilled Whole Branzino with salsa verde. Other offerings include Smoked Half Chicken with citrus jam, Smoked Black Pepper Maple Duroc Ribs with cornbread, and Grilled Hen of the Woods Mushrooms with beluga lentils in a mushroom broth. Several pizzas are offered including one made with Mangalitsa Ham, pickled chili and honey. Starters include grilled artichoke with garlic and chive aioli, beet salad with turmeric yogurt, and grilled sweet chili chicken wings.
Cocktail vet Ivan Papic (Macao Trading Co., Pastis, and Beatrice Inn) is serving up the drinks. Enter American Beauty made with rose hip luksusowa vodka, lemon, rose buds, and rose water; Smoking Pistolas with dos hombres joven mezcal, lime, and piri piri agave; and ‘Them Apples with applejack, campari, and cinnamon-clove infused carpano antica. Bar snacks include pretzel crisps with ricotta mustard and veggie tartlets with cream cheese, nasturtium and Osetra caviar.
Sweetbriar, housed in the former Covina space, has been redesigned by Lea Cojot (SoHo House, 74Wythe, Rockwell Group). Interiors boast a palette of deep rosy pinks and greens (a nod to the Sweetbriar name) as well as natural materials. The main dining room can accommodate up to 56, with an additional 46 in the lounge and bar. Sweetbriar also has two private dining rooms: the Vine Room, which is adjacent to the main bar and offers views of the wood-fired oven, can seat up to 10 – while the lower-level Rose Room can seat up to 30. There’s also an in-house band, The Sweetbriar Band, featuring Harlem-based musicians that will play live when weekend brunch launches after opening (probably a week or so). See more >>