THIS RESTAURANT IS CLOSED Betony Awards

THIS RESTAURANT IS CLOSED Betony Restaurant Review:

Working under Daniel Humm at Eleven Madison Park for six years, chef Bryce Shuman has taken everything he needed from the master Swiss toque. Shuman, along with another EMP alum, Eamon Rockey (Betony's general manager), opened the restaurant in spring 2013 and they haven’t looked back. After all, you might have one of your most impressive meals of the week, month or year at this Midtown restaurant, depending on how much you eat out. The two-floor dining room is at once elegant and casual. Diners are seated and given the wine and cocktail list to peruse --- it is biblical in scope, expensive in cost, and great in its curation (there's a nice by-the-glass wine selection and a lengthy compendium of craft beers) --- before being offered the food menu. Chicken liver mousse, which arrives looking a lot like a lime because of its hunter green lettuce parchment wrapping, is simultaneously creamy and dense. In another fine starter, a poached egg swims beside perfectly cooked cavatelli in a deep and satisfying beef broth. Grilled beef tenderloin, about the size of a baseball, could be pulled apart with a fork. It is about as well executed a cut of meat as you’re ever going to relish. There’s so much here to enjoy, and that extends to desserts like the coconut pâte au bombe.