Executive Chef Bryce Shuman, previously of Betony & Eleven Madison Park, has developed a menu featuring farm-fresh seasonal vegetables, expressing their natural essence with charcoal, wood & smoke. The menu also features sustainably sourced fish & meats using the live fire method.

Sweetbriar takes guest on a journey of aromas. Soft notes of leather & wood guide guests to a beautiful place that creates a genuinely-warm, bright & vibrant energy. This is the new luxury: liberated, creative & thoughtful. Understanding that discovery excites us, Sweetbriar holds no boundaries.