Brass recalls an earlier era of New York dining from the 1960s and 1970s when bold and slightly experimental French restaurants dominated the dining scene.
Despite its name, Brass is not a typical brasserie; it diverges from simple hearty food, lacking staples like onion soup and beef Bourguignon.
The dining area features a bar with a semi-private table and a main restaurant filled with geometric murals and a grand piano, creating a dramatic ambiance.
One standout dish was a $120 chicken roulade for two, intricately wrapped in chicken skin and stuffed with truffles, straying into haute cuisine territory.
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