By Bao Ong | April 11, 2017 | Food & Drink
How is Bevy putting French touches on American fare, and what types of Passover treats can you purchase at Breads Bakery? That and more in this week's #GothamFoodNews....
Bevy is now open on the third floor of the five-star Park Hyatt New York hotel. Guests are greeted by a shimmering light fixture above a handsome bar before taking a seat at one of the banquettes or velvet chairs surrounded by soft lighting and wood-paneled walls. Chef de cuisine Chad Brauze’s menu, which draws from the kitchen’s close relationship with farmers, is decidedly American with some French touches. Expect seasonal dishes like crispy oyster mushrooms with pickled ramps, white asparagus with poached egg dressing, and wood-fired specialties like a hearty ribeye cap with whole roasted garlic. 153 W. 57th St., 212-897-2188
One of the city’s most respected catering companies, Great Performances, is behind a pop-up bar in an acclaimed New York art gallery. Roth Bar, which focuses on craft liquors and high-end coffee, is located in the temporary downtown home of Hauser & Wirth and feels like an art installation with its vintage televisions, pieces of metal from an Icelandic fishing barge, cans of paint, and more. Great Performances operates the 29-seat bar and serves a locally-sourced menu to complement the drinks. 548 W. 22nd St.
The team behind Motel Morris already perfected its neighborhood-friendly vibes with The Commons Chelsea, but this recently opened American restaurant just steps from the new Barney’s downtown flagship gives New Yorkers another reason to head to the area. Executive chef Bill McDaniel (who worked for years at the beloved The Red Cat nearby) has put together a menu with hits like chicken thigh paprikash, sauteed potato cheddar pierogies, and grilled marinated skirt steak. Lunch and brunch are slated to debut in the chic space, which draws on American motels for inspiration. 132 Seventh Ave., 646-880-4810
Chalk Point Kitchen has appointed Adam Maciejewski as executive chef of the popular SoHo restaurant, where a new #WeThePeaple menu has debuted for spring. The healthy offerings spotlight items such as kale milk thistle detox salad, green tea-smoked mushrooms, and raw cacao-crusted lamb. 527 Broome St., 212-390-0327
Eataly has reopened its restaurant Manzo with a butcher-focused theme and a bar program emphasizing a selection of vermouth. In the redesigned space, you’ll find a menu full of nose-to-tail items, whether pork or beef, with an array of Italian dishes as well. An impressive vermouth list features more than 30 Italian and domestic varieties as well as vermouth-centric cocktails. 200 Fifth Ave., 212-229-2180
Nobletree has debuted a Downtown outpost of its coffee shop, where beans are roasted on site and there’s cold brew and nitro cold brew on tap. Enjoy your coffee alongside pastries and sandwiches from Padoca Bakery in this sleek AvroKO-designed space within the World Trade Center’s Oculus. 185 Greenwich St.
The team behind The Spaniard, which recently opened this month in the West Village, has a successful formula with hits like Bua and Wilfie & Nell—places where countless patrons have come for drinks and a vibe that strikes the balance between the comfort of a neighborhood dive bar and a more upscale cocktail den. With The Spaniard, you’ll find unfussy cocktails and a whiskey list that goes perfectly with a bar menu featuring steak tartare with brown bread crackers, oysters Rockefeller, and more. 190 W. Fourth St., 212-918-1986
The 10th annual STREETS Eats benefit on April 18 will bring together many of the city’s most talented chefs to help raise funds supporting a hospitality school and restaurant cafe located in Hoi An, Vietnam. Various street food-inspired dishes will be served at the Institute of Culinary Education at Brookfield Place (225 Liberty St.), from 6:30-9:30 p.m. (tickets are available online).
Breads Bakery’s Passover menu of flourless treats is one not to miss. Through April 18, you’ll be able to find everything from fragrant coconut macaroons and fluffy holidays cake to vegetarian matzah ball soup.
PHOTOGRAPHY BY MELISSA HOM (BEVY), TANYA MAITHAI (MANZO), MIKE DI TOTA (THE SPANIARD)