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Sweetbriar: Where Sparks Fly Amidst Live-Fire Cooking

Sweetbriar: Where Sparks Fly Amidst Live-Fire Cooking

If you’re searching for your next Manhattan date night spot to cozy up in this winter, check out the Michelin-recognized Sweetbriar, serving modern American with a side of live-fire cooking on wood and charcoal.

Nestled inside Manhattan’s Park South Hotel, this midtown restaurant offers a laidback yet upscale experience. Rustic furniture elements and complementing shades of golds create a warm and homely space. Soft notes of leather and the ambient lighting will have you sinking into your chair while you peer into their open kitchen, exposing the wood-fired ovens.

The Chef
While ‘modern American’ may not tickle your tastebuds as readily as neighboring Korean or Mexican spots might, Executive Chef Bryce Shuman has mastered the art of contemporary cuisines cooked on a wood and charcoal grill. In fact, Sweetbriar is the perfect lovechild of Chef Shuman’s upbringing in BBQ-filled North Carolina and the fine dining scene in New York.

The Sips
Sweetbriar’s beverage program is split into three sections: Martinis, Sweetbriar Signatures, and Classics. Don’t write off the classics just yet, these drinks offer an interesting twist on your usual concoctions. The Smoked Vieux Carré arrives as a torch-lit smoking gun, and features wiseman rye, 1840 cognac, dom benedictine, spiced carpano antica and bitters. Other Sweetbriar signatures include the mezcal-based Smoking Pistolas or a New Yorker’s favorite, Pick Me Up, a twist on the espresso martini featuring Belvedere Vodka, pistachio syrup, espresso and black walnut bitters.

Sweetbriar Drink

The Eats
Reimagined American classics are the name of the game. Kick things off with a playful starter like the Pretzel Crisps, featuring fractured sheets of pretzel skins, served alongside mustard ricotta. If you’re ready for your first taste of grill, don’t miss out on the sweet chili chicken wings, offering hints of honeyed and spicy in each bite. 

See Also

You’ll find that seasonal vegetables and prime meats bridge the gap between contemporary cuisine and classic favorites. For your main, try the Sweetbriar staple; Smoked Black Pepper Maple Duroc Ribs. Featuring a crispy exterior and meat tender enough to fall off the bone, each bite leaves you with a satisfying smokey and sweet bite. The pièce de resistance, however, is the Stone Ground Cornbread. Served in a hot cast iron pan with whipped honey butter, this cornbread pairs perfectly with any and every item you try off the mains. Another dish that’s sure to impress is the Grilled Branzino, a whole branzino fish is grilled directly on the coals and served with cabbage and tomatillo relish with cilantro, parsley, and a lemon vinaigrette. 

Chef Bryce masterfully reinvents familiar dishes with unexpected ingredient combinations. If you’re looking for a casual but thoughtful fine-dining experience, check out Sweetbriar.

127 E 27th Street
New York, NY

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