Through the bar you'll find Brass, a new destination restaurant that pays homage to the grand dining rooms of New York. Taking inspiration from the style of French brasseries but without adhering to their playbook, Brass showcases the playful contemporary spirit that characterize chefs Jeremiah Stone and Fabian Von Hauske Valtierra’s cuisine.
THE TUSK BAR & BRASS
Jeremiah Stone and Fabián von Hauske Valtierra
AE Design
Wagner Hamill Inc
David Dignam
Tucked away within the Evelyn Hotel, a historic Art Deco building built in 1903, on the storied stretch of Tin Pan Alley, the evening begins at The Tusk Bar. Stepping inside feels like entering a Parisian apartment of the 1920s—timeless, intimate, and effortlessly elegant. The glow of warm light bounces off marble surfaces, plush seating beckons, and the air hums with an unhurried energy.
A vintage taxidermy ostrich stands watch over the bar’s graceful dining room, where expertly crafted cocktails are poured with precision and care. Here, time slows. The first sip is a quiet indulgence, an invitation to unwind. The menu is an elegant balance of classic technique and modern ingenuity created by chefs Jeremiah Stone and Fabián von Hauske Valtierra. Oysters arrive on ice, briny and cold, the perfect prelude to an evening that is just beginning.
When the moment feels right, guests make their way through the hotel and into the grand dining room of Brass, where the golden age of New York meets the bold spirit of French New Wave cinema and guests can enjoy “two-sipper cocktails” featuring original drinks and some New Orleans classics like a mini French 75 or an ice cold sazerac, before their meal begins.
The space is lush with rich colors—muted green walls, jewel-toned seating, and accents of walnut and original mosaic marble floors, all illuminated beneath a restored skylight.
At the center, a grand piano casts a sense of theater over the room, setting the stage for an evening of indulgence. The soft glow of tobacco-hued chandeliers flickers against oversized mirrors, reflecting laughter and candlelight, creating a world that is both sultry and alive.
At Brass, the chefs reinvent the classic brasserie with a modern perspective. The menu includes rich dishes such as crab and maitake mushroom tartlet, ricotta gnudi, and mains like duck breast, pork shoulder, and a wagyu steak that slices like butter.
Seated beneath the warm amber glow, dinner unfolds in courses, each dish a careful balance of decadence and restraint. Conversations stretch between bites, weaving through the air like music. For those seeking a more intimate setting, the private dining room offers a retreat wrapped in deep plum hues, velvet drapes, and brass details—an opulent hideaway that feels like a backstage secret, tucked away from the energy of the main room.
The crab and maitake mushroom tartlet is both earthy and rich, while ricotta gnudi melts effortlessly on the tongue. For heartier fare, there is duck breast cooked to a blushing pink, slow-braised pork shoulder, or a wagyu steak so tender it slices like butter.
As the night deepens, guests find themselves drawn back to The Tusk Bar for a final drink. The room feels even softer now, more familiar. The last cocktail of the evening is savored slowly, marking the end of the night with quiet elegance. Time lingers here, in the low hum of conversation, in the delicate swirl of a glass. And when the moment comes to retire upstairs, the transition is seamless—a gentle ascent from the golden glow of the bar to the quiet luxury of a waiting hotel room, where the city hums just beyond the window, and the memory of the evening lingers long after the last light is turned out
