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  1. Photograph: Krista Schlueter
    Photograph: Krista Schlueter

    Roasted chicken at Betony

  2. Photograph: Krista Schlueter
    Photograph: Krista Schlueter

    Potato chips at Betony

  3. Photograph: Krista Schlueter
    Photograph: Krista Schlueter

    Hudson flower at Betony

  4. Photograph: Krista Schlueter
    Photograph: Krista Schlueter

    The Elison at Betony

  5. Photograph: Krista Schlueter
    Photograph: Krista Schlueter

    Ward 8 at Betony

  6. Photograph: Krista Schlueter
    Photograph: Krista Schlueter

    Orange Julep at Betony

  7. Photograph: Krista Schlueter
    Photograph: Krista Schlueter

    Betony

  8. Photograph: Krista Schlueter
    Photograph: Krista Schlueter

    Betony

  9. Photograph: Krista Schlueter
    Photograph: Krista Schlueter

    Betony

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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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)
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