RESTAURANT ADDRESS

41 W 57th St

New York, NY

212-465-2400

RESTAURANT STAFF

Executive Chef: Bryce Shuman

Chef de Cuisine:

Pastry Chef: Rebecca Isbell

Sommelier: Jeff Taylor

GM: Eamon Rockey

OAD HISTORY

First appearance in Top 100.

RESTAURANT REVIEW

Creative, playful, balanced and delicious food” were the words one reviewer bestowed upon Bryce Shuman’s cooking. Shuman has put his experience to good use (you can count Eleven Madison Park and Atera among the places he worked before opening Betony) in order to create dishes like marinated trout roe with puffed rice and cucumber, a hen’s egg with black trumpet mushrooms and cavatelli and what has become his signature dish – poached lobster with chestnuts and a spiced bisque. One thing that attracted a few negative comments was the décor. But most people were willing to look past the environment in order to enjoy the cooking of “a chef who is on track for a higher rating” working from “a Midtown location that is convenient to get to from all parts of Manhattan.”

Lobster Rolls
Photo Courtesy of: The Food Doc