New Restaurant Brass Leans Into the Old New York Vibe at the Evelyn Hotel

Almost a year after Tusk Bar opened its doors inside The Evelyn Hotel, the bar has welcomed a dining companion into the building. Brass is officially open for business. “Tusk was always the prelude to the Brass experience,” says restaurateur Nick Hasatouris, who debuted the restaurant with his chef partners Jeremiah Stone and Fabián von Hauske this week. “Getting drinks, maybe some oysters, and then going on for a dining experience.” The menu, led by the Michelin-starred Stone and von Hauske, approached the menu through the lens of a brasserie, but wanted to make it feel more New York than French. The appetizer section includes moules frites (done with chickpea frites rather than french fries) and a crab and maitake tartlet alongside a small raw bar section; entrées include steak tartare and prawn tartare, with mains like American wagyu steak, steelhead trout, and pork shoulder à la moutarde. There’s also a large-format golden amish chicken roulade stuffed with mousseline of herbs and black truffle, which Hasatouris predicts will become a signature item on the menu. Selections from the Brass menu. “I didn’t want to just have the large steak that you see on a typical menu,” says Hasatouris, whose other restaurants include Moby’s in the

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