This month's The Art of the Snack takes us to Sweetbriar which is known for upscale New American comfort food and is located in Rose Hill. We talked with Chef Bryce Shuman as well as Ivan Papić who is their Beverage Director. They share with us about dishes that we should try, cocktails we can enjoy and where we can hang out when we come by for our next visit?
ATHLEISURE MAG: Chef Bryce Shuman, tell is about your culinary background and what was your journey prior to being at Sweetbriar?
CHEF BRYCE SHUMAN: I came from the acclaimed Betony in New York City, which garnered three stars from The New York Times, one Michelin star, and was named 2015 Food & Wine Magazine “Best New Chef.”
I'm originally from Chapel Hill, NC. I trained in lauded kitchens in San Francisco and in New York City including a six-year run with Chef Daniel Humm at Eleven Madison Park.
Now at Sweetbriar, I aim to bring that attention to detail and care to American classics, bringing people home with wood smoke and live fire lending flavor across the menu.
I currently reside in Brooklyn, NY with my loving wife and eight-year-old daughter, Emilia. You can often find me tinkering with watches or snapping shots with my vintage Polaroid.
AM: How would you define your style of cooking?
CHEF BS: Inspired by the ingredients, my style of cooking is colorful, creative, and delicious built on the endless bounty of New York.
AM: What is the meaning behind the name of Sweetbriar and when did it open?
CHEF BS: Sweetbriar opened in October of 2021. We are located in the neighborhood Rose Hill. Sweetbriar is a type of rose. Beautiful, also known as Eglantine, it's famous for its delicious rosehips.
AM: What kind of cuisine is offered at Sweetbriar?
CHEF BS: At Sweetbriar, we offer creative takes on American Classics built on the endless bounty of New York.
AM: How would you describe Sweetbriar in terms of its ambiance when guests come in to dine?
CHEF BS: The arrival experience is retro and vibey with pink accents and floral pillows. A custom beige banquette nestled against the wall in the lounge is the ideal destination for larger groups catching up over a drink or waiting to hear the house band play.
As you walk past the host stand you arrive at the 15-seat focal bar which features green onyx counters, green leather panels and soft lighting.
Adjacent to the bar is the 50-seat main dining room. Guests enjoying dinner get a front row seat to a culinary show of chefs preparing their meal via a showcase kitchen that spans the length of the room which houses various live-fire cooking apparatuses. The room is intimate and comfortable. You might even feel like you’re at home.
AM: What are 3 appetizers that you suggest that we should have when we come to eat?
CHEF BS: Brisket Sliders, Nuts and Ceasar, Cornbread.
AM: What are 3 mains that we should consider when we come in with friends and family?
CHEF BS: Smoked Ribs, Smoked Chicken, and Branzino.
AM: We like that your menu has a section of pizzas and for the table what are 3 items that you suggest?
CHEF BS: Spicy Mangalitsa, Wild Mushroom, and the Delicata Ricotta.
AM: You have a fantastic team in addition to yourself, you also have Executive Pastry Chef Karen Fodere-Gallier. Can you tell us about her culinary background as well as the 3 desserts that she creates that we should have?
CHEF BS: Chef Karen Fodere-Gallier is the executive pastry chef at Sweetbriar, formerly executive pastry chef at Montammy Golf Club in Alpine, NJ, and a former Pastry Chef under the world renown French Pâtissier Pierre Hermé, at L’ Avenue.
Her signature desserts use traditional recipes and feature intense flavors and textures from creams, fruit essences, gelées, herbal and aromatic blends. She is involved in all aspects of her kitchen, to create an experience that is both timely and enduring. Lately Chef "K" is working on publishing her cookbook, reflecting on her favorite influences and cooking styles from around the world.
Spiced Pumpkin Hand pie, Sweetbriar Chocolate Mousse, Passionfruit Sundae,
AM: Cocktails are another key component to the menu. Tell us about your Beverage Director Ivan Papic who has come from a number of our favorite spots that have included Keith McNally properties as well as those with Paul Sevigny.
IVAN PAPIC: I was born in Belgrade and moved to NYC in 1998. I fell in love with the industry and got my first taste as a barback at the popular LOT 61. Most notably I have worked with restaurateur Keith McNally at Pastis and Balthazar, at Macao Trading Company (sister bar to Employees Only), and ventured into nightlife with Paul Sevigny at Beatrice Inn, the hardest door in the city, and opened Paul's Casablanca.
AM: What are 3 cocktails that you suggest that we should have?
IP: When visiting Sweetbriar you should try to have all of the cocktails but since that might be a difficult task in one visit you should try Coffee Old Fashioned, Elixir and Maple Sour. Those are my current favorites.
AM: You have a number of private spaces that are available at Sweetbriar. Can you tell us about them?
IP: Rose Room – also doubles as our wine cellar, is the heart of our private dining program. Seating up to 40 guests, the room is the perfect setting for intimate corporate and social events as well as wine dinners.
Music Room – located adjacent to the main bar in Sweetbriar, this room has guitars hanging on wall as tribute to our love for music. Guests can also enjoy the view of our courtyard where we store our wood and charcoal for cooking. Good for seated dinners up to 20 and receptions up to 30.
Lounge – the arrival experience at Sweetbriar Lounge is curated and special. This is the ideal space for large groups wanting to enjoy some drinks and small bites. A member from our beverage team is behind the lounge bar offering a large selection of specialty cocktails, coravin wines and beer on tap.
AM: Tell us about the Sweetbriar Band, what they play and when we can catch them?
IP: The Sweetbriar Band is the house band that performs every week at 9pm. They musicians are Harlem based and play jazz and rock covers as well as some originals.
