Dre’s New Fave: Betony NYC
Even before the midtown jaunt was nominated for the 2014 James Beard “Best New Restaurant” award, NYC was buzzing about Betony's inspired take on Nuevo-French meets American cuisine. Last night I got to experience chef Bryce Shuman's (formerly Executive Sous Chef at Eleven Madison) fresh twist on classic favorites like foie gras, roast chicken and lobster rolls.
The dining experience at Betony was a pleasure, from the plush, cave-like dwelling that housed our table, to the fact that they asked and were able to accommodate my gluten and dairy intolerance (gluten-free breadsticks and rolls, olive oil instead of butter.)
The upstairs dining room
Betony’s menu is divided into four sections, hors d’oeuvres, appetizers, main courses and desserts. With a focus on simple elegance and quality ingredients, the menu boasts everything from Foie Gras Bonbons and Fried Pickles with Fennel to Chicken Liver Mousse with Apple and Celery to melt-in-your-mouth Short Rib two ways, Poached Lobster and Glazed Nettle Ravioli. For dessert, the only choice is the Frozen Root Beer Macaron, Pink Peppercorn Caramel Chew and Chocolate & Rosemary Truffle trio.
From left:”Lobster Roll” with Crème Fraîche, Salt & Pepper, Foie Gras Bonbons with Cashew, Black Pepper, Marinated Scallop with Horseradish, Sorrel
The stars of the night for me were the Marinated Scallops and Roasted Chicken. The hors d’oeuvre of delicate slices of scallop layered inside a homemade scallop puff, (which reminded me of Thai shrimp chips), filled with homemade horseradish sauce, then topped with a pile of Sorrel leaves was nothing short of amazing. It sounds cliche but this dish screams “fresh.”
The perfectly cooked Roasted Chicken main course comes with freshly shelled peas, complete with their pretty little curly leaves, roasted carrots and shaved radishes. The juicy meat and tender vegetables are then dressed at the table with homemade au jus. I could eat this every day for the rest of my life.
Overall the service was on point and food was thoughtful and clean with an focus on ensuring each ingredient shine. As you know, I mostly write about music, but Betony was too delicious to not share my thoughts. Bottomline, if you’re in NYC, Betony is it. I can’t wait to go back.
Pictured at the top: From Top left going clockwise: Foie Gras Bonbons Cashew, Black Pepper, Grilled Short Rib Potato, Baby Leeks, Roasted Chicken Peas & Carrots, Porcini, Marinated Scallop, Horseradish, Sorrel