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Eat & Drink

Behind the door of The Back Room

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  • The pigs and charcuterie served at The Back Room are grown on Mosefund Farm in Branchville, N.J. His favorite pig for charcuterie is “hands down” the Mangalitsa, a Hungarian breed.

    His current favorites on the charcuterie board are the Coppa, cut from the neck region and the Lardo, cut from the back and cured with salt, fennel, caraway, coriander, thyme, rosemary and bay leaf. Chef Chad says, “When sliced thin, it melts immediately in your mouth releasing the flavors of the curing spices and the pig itself.”

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    Photo Credit: amNY/ Diana Colapietro
  • If the thought of eating an invertebrate with four pairs of arms that lives in the ocean is unsettling to you, think again. The grilled octopus at The Back Room is excellent, take it from a land lover who tasted tentacles for the very first time here. The dish is served with garlic coulis (a thick sauce made from pureed vegetables or fruits), bean ragout (a bean stew) and shallot-mustard vinaigrette ($16).
    Photo Credit: amNY/ Diana Colapietro
  • The Petite Maine Lobster Pot Pie is more a creamy soup served with a toasted brioche on top: a deconstructed, luxe version of the comfort food classic. We opted for this entree as a shared starter -- just a few bites of the rich seafood creation is satisfying.
    Photo Credit: amNY/ Diana Colapietro
  • The roasted turkey breast sandwich is layered with avocado, apple relish, bacon and a fried egg -- the ultimate combination of seasonal flavors with breakfast ingredients. Every sandwich comes with a side, and fried Brussels sprouts with chili-lemon and cranberry accentuate the seasonal flare.
    Photo Credit: amNY/ Diana Colapietro
  • A new fall dish of soft wheat fettuccine is tossed with celery beurre blanc and hand-picked Peekytoe crabmeat from rock crabs, highly regarded as some of the freshest crabmeat in the food business.
    Photo Credit: amNY/ Diana Colapietro
  • Pastry chef Scott Cioe has made a name for himself on 57th Street with decadent eclairs in creative flavors. These eclairs are, from left, Pumpkin Thai Tea (with pumpkin butter, Thai tea pastry cream and white chocolate), Pistachio (with Sicilian pistachio pastry cream), Cracker Jack (with popcorn pasty cream, caramel brittle and peanut butter glaze) and Raspberry Rose (with raspberry jam and rose water). Chef Chad told us that he loves to eat dessert and sneaks eclairs behind the pastry chef's back at work. As we all should.
    Photo Credit: amNY/ Diana Colapietro

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.

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