You Can’t Get Better Than Betony…

Grilled Short Rib, Romaine, Sweetbread
Grilled Short Rib, Romaine, Sweetbread
I recently had the most incredible meal in midtown Manhattan…crazy, I know, but true. I am still lickin’ my chops.
Betony, named after an herb in the mint family known for its healing qualities, is a modern american restaurant overseen by Executive Chef Bryce Shuman (the former Executive Sous Chef of Eleven Madison Park) and General Manager Eamon Rockey (formerly of Eleven Madison Park, Atera, and Aska ).
The restaurant, which is located on 57th Street between 5th and 6th Avenue, features soaring ceilings, contemporary photos of New York City street scenes, a 35-seat bar and lounge and 85-seat dining room.
Betony Restaurant
Betony Restaurant
A picture is worth 1,000 words so I am going to let the photos speak for themselves.
We began our culinary fantasy flight with marinated trout roe on puffed rice with cucumber…savory, fresh and crunchy.
Trout Roe on Puffed Rice with Cucumber
Trout Roe on Puffed Rice with Cucumber
As an interlude, the chef sent over the best amuse bouche I have ever ingested…roasted red beets with freshly grated horseradish, black pepper, fennel brittle in a cloud of goats milk, topped with fennel frond…forget covering your body in whipped cream…give me frothed goats milk.
Roasted Red Beets, Goats Milk Froth and Freshly Grated Horseradish
Roasted Red Beets, Goats Milk Froth and Freshly Grated Horseradish
Poached oysters with Matsutake mushrooms (unbelievable) and pearl barley followed suit…amazing!
Poached Oysters, Matsutake Mushrooms, Pearl Barley
Poached Oysters, Matsutake Mushrooms, Pearl Barley
Cavatelli with black trumpets and a poached egg titillated my taste buds next…the broth was beyond, beyond and the pasta cooked al dente…the egg so fresh I searched the restaurant for the hen house.
Cavatelli, Black Trumpets, Poached Egg
Cavatelli, Black Trumpets, Poached Egg
Main courses were…grilled short rib with romaine and a perfectly fried sweetbread. The short rib was stewed for 2 days and then cooked on white-hot charcoal…so tender that no knife is necessary.
The poached lobster with chestnuts and spiced bisque was the most succulent lobster I have ever encountered.
Poached Lobster
Poached Lobster
The wine selection is superb. I had a Tempranillo with my short rib and it was a well matched partner.
We were satiated so we passed on dessert and the server felt we could not leave without a sweet. They presented a homemade macaroon stuffed with home churned ice cream…a great ending to a perfect meal.
The food and service along with the ambiance are all exceptional. I cannot recommend Betony highly enough. The wait staff is meticulous and friendly, but not intrusive or heavy-handed.
Betony is a sure Bet…so do yourself a favor and indulge.
Betony, 41 West 57th Street, NYC. Open Monday – Friday for lunch 12:00-2:00. Monday – Thursday  for dinner 5:30-10:00
Friday – Saturday  5:30-10:30. Bar opens daily at noon. www.betony-nyc.com.

2 Comments

  1. What a terrific food and restaurant critique! Fun, and mouthwatering!

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