I’m thrilled to be back at Betony after experiencing such an incredible meal when I first dined here in August. Since then, I had the great privilege of interviewing Executive Chef Bryce Shuman for my chef interview series, Table Talk! He was one of the warmest and funniest people I’ve ever met, and I really enjoyed getting to know him. Tonight we started off with a beautiful bottle of Pinot Noir from Anthill Farms — it was a fantastic recommendation by the sommelier. Our appetizers were amazing: foie gras bon bons (they are the best!), poached oysters with matsutake mushrooms and pearl barley, and cavatellli with poached egg and black trumpet mushrooms. We opted to add shaved white truffles to our cavatelli as an extra treat and were delighted when Chef Bryce came to our table to personally shave them over our pasta! The entrees were phenomenal, from the acorn squash lasagna (I had never tried an all vegetable lasagna before — even the “noodles” were made out of squash) to the sinfully decadent grilled short rib. I don’t know what’s going on with that short rib, but it is mind blowing for sure! For dessert, we shared frozen chocolate stout macarons, puffed jasmine rice with lavender and lemon, and honey crisp apple with cheddar ice cream. Every last bite was unforgettable. Thank you so much, Chef Bryce, for another beautiful and memorable meal!
Betony: 41 West 57th Street (between Fifth and Sixth Avenue)
Anthill Farms Pinot Noir
Foie Gras Bonbons, cashew, and black pepper
Poached Oysters, matsutake, and pearl barley
Chef Bryce Shuman shaving beautiful white truffles onto our cavatelli
Keep ’em comin’, Chef!
Poached Egg, black trumpets, cavatelli, and shaved white truffles
Red Oak Acorn Lasagna, acorn squash, and pumpernickel
Grilled Short Rib, romaine, and sweetbreads
Trio of Frozen Chocolate Stout Macarons
Jasmine Rice, lavender, and Meyer lemon
Honey Crisp Apple, Thyme, and Cheddar Ice Cream
The dining room
The dining room