Behind the door of The Back Room

• 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.”

  ” data-id=”111120009″ data-link=”https://amnewyork.wpengine.com/wp-content/uploads/2019/10/9213_image.jpg” class=”wp-image-1.11120009″/>

• 

• 

• 

• 

• 

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.