The Feed first look: Betony

Eleven Madison Park alums Bryce Shuman and Eamon Rockey overhaul the old Brasserie Pushkin space as a refined New American restaurant.

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  • Photograph: Krista Schlueter

    Roasted chicken at Betony

  • Photograph: Krista Schlueter

    Potato chips at Betony

  • Photograph: Krista Schlueter

    Hudson flower at Betony

  • Photograph: Krista Schlueter

    The Elison at Betony

  • Photograph: Krista Schlueter

    Ward 8 at Betony

  • Photograph: Krista Schlueter

    Orange Julep at Betony

  • Photograph: Krista Schlueter

    Betony

  • Photograph: Krista Schlueter

    Betony

  • Photograph: Krista Schlueter

    Betony

Photograph: Krista Schlueter

Roasted chicken at Betony

Fine-dining heavy-hitters breathe life into the flat-lined Brasserie Pushkin space, revamped as a refined New American restaurant, opening May 15th. Former Eleven Madison Park cohorts Bryce Shuman and Eamon Rockey (who’s also behind white-hot foraging dens Aska and Atera) take over the kitchen and front of the house, while former EMP sommelier Luke Wohlers oversees the bar. In the 85-seat dining room—styled with ornate woodwork—tuck into Shuman’s composed, market-driven fare: marinated trout roe with puffed rice; asparagus pappardelle laced with summer truffles; and roasted chicken alongside morels and baby turnips. At the mirrored bar, expect a program of old-world wines, international beers and cocktails rooted in the classics: The Ward 8 blends bourbon, lemon, orange and grenadine, while the Desert Shandy stirs sherry vinegar, apricot liqueur, orgeat and pilsner. 41 W 57th St between Fifth and Sixth Aves (212-465-2400)


Users say

1 comments
LLL
LLL

Although food was really undwerwhelming at Brasseire Pushkin, its French pastries were in the same league as Pierre Herme in Paris. Too bad their French pastries are gone now. Adieu, great pastries... You were too good for New Yorkers.