Apiary

Chef Scott Bryan worked in the New York kitchens of Gotham Bar and Grill, Bouley, Le Bernardin and Lespinasse, and was the executive chef and co-owner at Veritas for years.  As one would guess, he is extremely assured and yet he is completely unpretentious.  He believes in clean, pronounced flavors that stand alone, and says that there should be no more than two good ideas on a plate at a time.  When asked about the restaurant business, the chef will tell you he was hooked from the get-go.  He finds in cooking an exciting mix of creativity, improvisation and adaptation where one receives instant feedback, or gratification, for the hard work.  When going out to eat, Chef Bryan likes to frequent places like Sushi Yasuda, Shorty’s .32 in Soho, or his old haunt Le Bernardin.  When eating at home, he prefers to keep it simple and might make some pasta with sausage and broccoli rabe.  60 3rd Avenue www.apiarynyc.com