Chef Chad Brauze, fresh out of the kitchen at Rotisserie Georgette, brings a lot to the table at The Back Room. Just look at his charcuterie spreads!
Brauze sees himself “as a curator of the ingredients, farms, purveyors and techniques” that he has grown to love over the years.
In the spirit of the farm-to-table movement and its increasing popularity, Chef Chad explained the benefit of New York state as a food resource. For the White Truffle Fettuccine, The Back Room buys a red wheat flour from the Wild Hive Grain Project in upstate Clinton Corners and makes a cream sauce with ingredients from Battenkill Creamery in upstate Salem.
In the coming months, Chef Chad said he is excited to serve Bay Scallops from the Peconic Bay on the East End of Long Island. He said that the scallops just came into season and he likes “to pair their sweetness with cauliflower and this excellent Vaduovan spice that my friend Lior Lev Sercarz mixes for us.”
Take a look into The Back Room’s new lunch menu, an ideal indulgence for a midtown afternoon.