Once I heard that the former Executive Sous at Eleven Madison Park (Bryce Shuman) opened his own restaurant, I knew I had to try it — Immediately. I also knew that I would love it. And I was right (as usual). 😉  An old college friend and I met up for dinner and decided to go all out. We wanted to try as many dishes as possible so we ordered up a storm (ten or eleven dishes in total). Every single one was elegant and beautifully presented, and most importantly, absolutely delicious. I loved the cleverness of the “lobster roll” (which looked more like a skinny spring roll) and the “tuna melt”. The foie gras bon bons were melt-in-your-mouth amazing — the foie was so creamy & light and went perfectly with the crunchy cashews. I’ll take twenty of those to go, thanks! Two of my favorite entrees were pasta dishes: potato gnocchi with corn and sheep’s milk ravioli with eggplant. Each course was custom paired with wines selected by Betony’s incredibly knowledgeable Sommelier. I was particularly enthralled with the Pinor Noir selection: Thomas Morey Santenay Grand Clos Rosseau. I need to buy a case of that stuff! Our meal ended with three perfect bites… and a surprise visit from Chef Bryce Shuman, which totally made my day! He stopped by our table to chat for a few minutes and find out how our meal was — he’s such a nice guy. We had such an amazing experience at Betony and cannot wait to return to see what new and exciting dishes Chef Shuman creates next!

Betony:  41 West 57th Street (between Fifth and Sixth Avenue) 


“Lobster Roll”, Crème Fraîche, Salt & Pepper


“Tuna Melt”, Fontina, Brioche


Marinated Trout Roe, Puffed Rice, Cucumber


Foie Gras Bonbons, Cashew, Black Pepper


Roasted Bone Marrow, Wax Beans, Savory


Cured Spanish Mackerel, Tomato, Fennel


Potato Gnocchi, Corn, Purslane


Foie Gras, Hot or Cold


Sheep’s Milk Ravioli, Eggplant, Mustard Greens


Dried Cherry & Pistachio Divinity, Pink Peppercorn Caramel Chew, Frozen Chocolate Stout Macaron  


The beautiful dining room