Bevy is a new American restaurant in New York City's Central Park South neighborhood helmed by Chef de Cuisine Chad Brauze. A Culinary Institute of America and Columbia University (Math and Science) alumnus, Chef Brauze has cooked in some of the world’s most esteemed kitchen from a series of apprenticeships with famed chefs such as Thomas Keller and Daniel Boulud.
The core of Bevy is its close relationships with local producers, farmers and artisans that enable the culinary talent to create a truly seasonal menu. Dishes are both elegant and rustic with the menu focused on grilled fish and meats. The beverage program highlights innovative craft cocktails and a wine list showcasing varietals and appellations from small producers from emerging and classic wine regions centered around the United States and Europe.
Two intimate dining rooms with warm earth tone wood-paneled walls, ombre rugs and antique backlit mirrors accent the centerpiece of Bevy, a curved walnut stained bar. The vibrant space is accented by a one-of-a-kind light art sculpture casting a moving glow throughout the space. Bevy is the quintessential New York experience – bright lights, big city.