The Back Room, located south of Central Park, is reopening as Bevy, with a remodeled 80-seat space and a new American menu by chef de cuisine Chad Brauze (formerly of Rotisserie Georgette).
“Reflective of our namesake, the driving force behind Bevy is chefs and farmers coming together toward a common goal of ingredients harmonizing on the plate. We are thrilled that the new space feels both familiar and special, which mirrors exactly what we are doing in the kitchen,” Brauze said in a press release.
Menu highlights include Seared Diver Scallops with Romesco and watercress, and Einkorn Risotto with mint, favas, asparagus, Vin Jaune wine, and morel cream. The wine list features varietals from small producers in the United States and Europe. Open Tuesday through Saturday for dinner from 5:30 p.m. to 10 p.m.
153 W. 57th St., Third Floor (between Sixth and Seventh avenues)
Central Park South