Betony
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Russian restaurateur Andrei Dellos’ ostentatious Midtown West restaurantBrasserie Pushkin, meant to be the New York version of his Moscow success Café Pushkin, closed after less than a year. Now with its gaudy décor toned down, a new chef and general manager in place (former Eleven Madison Park executive sous-chef Bryce Shuman and Eamon Rockey, also of Eleven Madison, respectively), the restaurant has reopened, humbly renamed Betony for a minty herb to much greater success. There are spectacular cocktails including a crystal-clear milk punch with the spirit of your choice, and a menu that’s been noted as derivative (though not pejoratively) of Shuman’s time spent with Chef Daniel Humm, featuring much-lauded marinated sardines, chicken liver mousse, and roasted chicken. But it’s the hot foie gras and grilled short rib that you’re going to want to be sure to order; the first a seared slice under crisp kale and bathed in a smoked ham hock consommé was recently described as “the most soulful foie gras” by The New York Times restaurant critic Pete Wells, and the second sous-vided with beef fat for two days and seared on a Japanese yakitori grill.
Map: Surroundings & Nearby
Around the Web
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Betony - Midtown West - New York Magazine Restaurant Guide New York Magazine Skip to content , or
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Betony Menu - Midtown West - New York Magazine Restaurant Guide New York Magazine Skip to content
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. BETONY The grandiose space of Brasserie Pushkin has been toned down for this place by the chef Bryce
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: brooklynflea.com . Looking Ahead BETONY Two former colleagues from Eleven Madison Park — Bryce Shuman, who was an
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hyssop at Corvo Bianco, osmanthus at Betony, and wood sorrel with rhubarb and cardamom at Aska. Alma, in
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main story Photo Clockwise from top left: the lobster from Betony; the interior of Carbone; charcoal
Foursquare Tips
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The milk punch tastes like magic: smooth, sweet, and spicydepending on a changing roster of seasonings, such as bergamot tea and Thai bird chilitopped off with your choice of spirit. -
Inventive fine dining and cocktails (especially for Midtown) from three Eleven Madison Park alums. -
Fried. Pickled. Ramps. (Genius.) -
This is the one and only time I'll emphatically say, Order the chicken. Perfectly cooked, incredibly moist, and with a side of shredded leg meat topped with a quail egg. Incredible. -
Une cuisine moderne et crative!
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Best milk punch in town!!! -
Get the fried pickles, and the cucumber with buttermilk that was frozen into powder with liquid nitro. It sublimated at the table! Corn Potato Gnocchi were sinfully good. Can I move in next store? -
One of the best!!! Excellent from the beginning till the end!!!
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Serving elegant, accessible Modern American cuisine. The service is warm and attentive. Stop in for a drink and some snacks at the bar, or settle in for a full-on fine dining feast. [Eater 38 Member] -
The Prosecco-topped Negroni Sbagliato is a good place to start. Consider ending your meal with one of the truly delicious Irish coffee creations, if they're available.
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Definitely the short ribs (in fact, one of the best) and poached lobster. Gnocchi & sardines were good. Hot foie gras was OK. Wine list is superb. -
Corn potato gnocchi!!! -
The short ribs. For all that is good and holy, get the short ribs. Some of the best I've ever had. -
If you haven't yet sampled Bryce Shuman's cuisine at Betony, make your debut today, where the restaurant has begun serving a whole loup de mer for 2. The $85 dish is only available Sundays. -
The sweet corn agnolotti comes with black truffle accoutrements that melt in your mouth. All dishes are beautifully presented -
The fried pickles are amazing! -
Holy short rib, batman. Plus try the beer list for pairings; works really well per staff recommendations. -
One of the best meals I've had in a long time. Get the pickled peppers, gnocchi, short ribs and blueberry parfait. -
The Jasmine Rice dessert is everything! -
The chicken entree and the jasmine rise dessert
