Betony
Prager Gruner Veltliner 2011
Flatbreads and Cheese Crisps
Foie Gras Bonbons – Cashews, Black Pepper
Lobster Roll – Crème Fraiche, Salt & Vinegar
Beef Tongue – Mustard Seeds, Teff
Fried Pickles – Brussels Sprouts, Pistachio Yogurt
Chickpea Panisse – Mangalitsa Ham, Broccoli
Beets, Goat’s Milk, Horseradish
Bread and Butter
Blue Point Oysters – Matsutake, Pearl Barley
Hot Foie Gras – Seared with Kale and Ham Hock
Cold Foie Gras – Kobotcha Squash Roasted and Cured, Raw and Cooked
Puntarelle Salad – Anchovy, Castelvetrano Olive
Mushroom Cavatelli – Poached Egg, Ginger
Grilled Short Ribs – Romaine, Sweetbreads
Seared Brook Trout – Rainbow Chard, Wild Rice
Poached Lobster – Shelling Beans, Dill
Poached Golden Tilefish – Celery, Potato
Disznoko 5 Puttonyos Tokaji 2005
Iced Spiced Concord Grapes
Baked Apple – Thyme, Cheddar
Red Plum Cake – Ricotta, Perilla
Rice Pudding – Lavender, Meyer Lemon
Chocolate Brownie – Coconut, Pecans
Frozen Chocolate Stout Macaron
House Rootbeer
Holler Mountain Espresso Infused Bourbon
Dining as a VIP with my sister and friends of both Chef Bryce Shuman and GM Eamon Rockey it is impossible to fairly assess midtown newcomer Betony in terms of ‘experience’ as nearly every aspect of our evening was well mannered and totally manicured, visits from the kitchen and complementary plates included, so instead focusing on only what arrived on the plate I will simply say that from the first bite of bread to the final macaron every single plate served over the course of our three and a half hour meal spoke to a serious restaurant deserving discussion amongst the Michelin Stars. Beginning the night with each of the shared ‘bites’ before moving on to proper appetizers and mains as our group of four covered approximately 80% of the menu during our stay it would be difficult to describe Shuman’s style without pointing to his time at Eleven Madison Park and although all proteins were exemplary including the melting short ribs and stunning poached lobster it was in the vegetables that each plate found its subtlety and balance, tiny details like the varied preparations of squash taking the foie gras to the limits of its distinct flavor and the point/counterpoint of the fried pickles and sprouts a surprise stunner with the subtle yogurt. A beautiful space, though admittedly a bit darker than I typically prefer, desserts would prove equal to the savories with variant spices helping to reinterpret classic flavor profiles and although it was delivered on accident when I requested an iced coffee the house infused coffee bourbon should not be missed, especially with the chocolate desserts.
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