Last week you got to take a virtual walk through of Baume & Brix. Well, now that the restaurant from Epic owner Steve Tavoso opened Wednesday night, you can go eat. Tavoso and his business partner Jeff Krogh recruited somewhat of a culinary dream team with co-exec chefs Thomas Elliott Bowman and Ben Roche, both formerly of iNG and Moto, respectively, and chef de cuisine Nate Park, who also worked with the guys over on Fulton Market.
The chefs created a menu broken out into four sections of Explore (small plates), Summit (entrees), Conquer (desserts) and Divide (large format dishes for sharing with a few people). Taking a page from their Moto playbook, the chefs utilize quality ingredients, like foie gras, naked lobster, pig tails and more and present them in both gorgeous and surprising platings. Check out the menus and pop over to Baume & Brix. Next up: The team is readying their lower-level lounge, The Grid, that will have a separate menu but flow in the same vein.