ChefBryce Shuman
New York
About Bryce Shuman
Bryce Shuman is the Corporate Director, Culinary for Sydell Group. He may have grown up mostly in North Carolina, but his cultural anthropologist mom made sure his exposure to the world (and its food) was as broad as it could be. She took the whole family on field trips to the jungles of Costa Rica and all the way to the Arctic.
My Venues
Accolades
- Nominee: Best New RestaurantJames Beard Foundation
- Restaurant of the YearEsquire magazine
- Three StarsThe New York Times
- Four StarsTime Out New York
- Best of the BestRobb Report Magazine
- Best New ChefsFood & Wine
Where I Go Out
Wok Fried Chili Prawns
$$$, Chinese, Szechuan, Upper East Side
"Crispy, spicy, prawns. Another fiery Sichuan dish from a great restaurant in Manhattan (in maybe the weirdest neighborhood for a legendary Chinese restaurant). You will probably have to order two."
Boston cream croissant
$$$$, Happy Hour, French, Full Bar, American, Breakfast, Cocktail, Midtown
"Mark Welker’s skills of viennoiserie are demonstrated in this cream-filled classic that gives the cronut a run for its money."
Queso fundido
$$$, Happy Hour, Mexican, Full Bar, Tacos, West Village
"Alex Stupak’s homage to traditional Mexican cuisine continues to demonstrate that great ingredients prepared well transcends any demographic boundaries. The Taqueria is both fun and delicious."
Pepperoni thin crust pizza
$$, Pizza, Italian, Ukrainian Village
"This thin crust is awesome. Just get it. The pepperoni is great venture from the traditional Napoletana that I am also crazy about."
Soup dumplings
$, Chinese, Dumplings, Shanghai, Flushing
"This is my favorite place to get soup dumplings in Flushing. It’s always on my rounds when I venture out there, just before I get a bubble tea, some ginseng, and a pound of osmanthus tea at Ten Ren."