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Betony

212-465-2400  •  $$$
ADDRESS: 41 W 57th St, (bet 5th and 6th Aves), New York, NY 10019

CUISINE: Contemporary, Farm to Table, Small Plates

FEATURES: Full Bar, Handicap Access, Smoke Free, Vegetarian Friendly

DETAILS
Executive Chef Bryce Shuman (ex Eleven Madison Park executive sous chef) turns out exquisite contemporary small plates at Midtown's Betony, named the Best New Restaurant of the Year in 2013 by Esquire. Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun. James Beard Foundation: Best New Restaurant finalist, 2014

"Shuman wants every ingredient to reinforce the others and pack a surprise. He cooks short ribs in beef fat to a rosy succulence at 135 degrees for two days. The ribs, now suffused with flavor, are then seared over charcoal and paired with nubbins of sweetbreads and romaine. It is a stunning sublimation of beef that joins a pantheon of iconic dishes that include Daniel Humm's foie-gras-stuffed roast chicken at the Nomad and Daniel Boulud's truffled DB Burger."
— John Mariani, Esquire, Restaurant of the Year, The Best New Restaurants 2013

"The chef at Betony is Bryce Shuman. Chances are you haven’t seen much of his name yet, either, but you will."
— Pete Wells, The New York Times, Aug. 27, 2013

"It’s possible to enjoy a decent gourmet meal for yourself at the ambitious, preciously named new midtown restaurant Betony (it’s a kind of herb) provided you ignore the location (on a hectic stretch of 57th Street) and the feng shui-challenged room and décor, much of which seems to have been left over from the previous tenant."
— Adam Platt, New York magazine

The New York Times: *** (excellent), Critics' Pick 
Michelin Guide 2015: * (very good)
Zagat 2015: 25 food rating (very good to excellent)

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top100 icon Editors' Pick

DESCRIPTION
Executive Chef Bryce Shuman (ex Eleven Madison Park executive sous chef) turns out exquisite contemporary small plates at Midtown's Betony, named the Best New Restaurant of the Year in 2013 by Esquire.
 
James Beard Foundation: Best New Restaurant finalist, 2014

"Shuman wants every ingredient to reinforce the others and pack a surprise. He cooks short ribs in beef fat to a rosy succulence at 135 degrees for two days. The ribs, now suffused with flavor, are then seared over charcoal and paired with nubbins of sweetbreads and romaine. It is a stunning sublimation of beef that joins a pantheon of iconic dishes that include Daniel Humm's foie-gras-stuffed roast chicken at the Nomad and Daniel Boulud's truffled DB Burger."
— John Mariani, Esquire, Restaurant of the Year, The Best New Restaurants 2013

"The chef at Betony is Bryce Shuman. Chances are you haven’t seen much of his name yet, either, but you will."
— Pete Wells, The New York Times, Aug. 27, 2013

"It’s possible to enjoy a decent gourmet meal for yourself at the ambitious, preciously named new midtown restaurant Betony (it’s a kind of herb) provided you ignore the location (on a hectic stretch of 57th Street) and the feng shui-challenged room and décor, much of which seems to have been left over from the previous tenant."
— Adam Platt, New York magazine

The New York Times: *** (excellent), Critics' Pick 
Michelin Guide 2015: * (very good)
Zagat 2015: 25 food rating (very good to excellent)
ADDITIONAL DETAILS
Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.

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