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Bevy Opens Inside Midtown’s Park Hyatt

New dining inside the swanky hotel

The bar at Bevy
Bevy

Chef Chad Brauze — a former Daniel sous chef — is behind the pass at Bevy, a new restaurant inside Midtown’s five-star Park Hyatt Hotel. Bevy (153 West 57 Street) is replacing The Back Room, the Park Hyatt’s previous restaurant which it welcomed in 2014, just weeks after it opened.

During its time as The Back Room, the third floor space of the Park Hyatt was serving dishes like bucatini with sea urchin, Maine lobster cocktail, and a bone-in veal chop inside a swanky steakhouse-like room. Now, as Bevy, the 80-seat restaurant is serving dishes like seared scallops with Romesco, risotto with asparagus, bourbon-brined chicken for two, and Montauk tilefish.

Maine lobster once again graces the menu: by the pound and grilled with salt potatoes. Bauze has also dedicated a portion of the menu to seasonal vegetables like grilled green asparagus, oyster mushrooms with #ramps, and white asparagus with poached egg dressing.

Bevy’s pastry chef is Scott Cioe, who is serving dessert like pavlova with rhubarb jam, and éclairs (pictured) in an array that includes pineapple upside down cake, birthday cake, carrot cake, and frozen chocolate. Have you visited Bevy yet? Let us know what you think if you do.

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