First Look at Betony, Serving Seasonal Modern-American From Two Eleven Madison
After failing to make a go of it with his native borscht and blini, Russian entrepreneur Andrey Dellos closed his not-quite-yearling Brasserie Pushkin and enlisted two Eleven Madison Park vets to give the posh midtown space a culinary and atmospheric makeover. Chef Bryce Shuman takes a seasonal modern-American approach in dishes like asparagus pappardelle with fresh curds and shellfish ragoût with nettles and cranberry beans, and bakes all breads and desserts in-house. General manager Eamon Rockey most recently worked at Aska and Atera, and the naturalist bent of those restaurants is reflected in Betony’s name, which refers to a medicinal herb believed in the Middle Ages to ward off evil and bad dreams.
Betony, 41 W. 57th St., nr. Sixth Ave.; 212-465-2400
Cocktail menu [PDF]
Dinner menu [PDF]
Dessert menu [PDF]
*This article originally appeared in the May 20, 2013 issue of New York Magazine.
Puffed rice with trout roe.
Asparagus pappardelle with black pepper and summer truffle.
Lobster with peas and egg radish.
Apricot with almonds and watercress.
