Betony

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) 

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“Lobster Roll”, Crème Fraîche, Salt & Pepper

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“Tuna Melt”, Fontina, Brioche

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Marinated Trout Roe, Puffed Rice, Cucumber

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Foie Gras Bonbons, Cashew, Black Pepper

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Roasted Bone Marrow, Wax Beans, Savory

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Cured Spanish Mackerel, Tomato, Fennel

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Potato Gnocchi, Corn, Purslane

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Foie Gras, Hot or Cold

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Sheep’s Milk Ravioli, Eggplant, Mustard Greens

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

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The beautiful dining room

Betony