The New Yorker 및 Eater의 전문가가 이 장소를 추천합니다.
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Eater10월 28, 2013The Prosecco-topped Negroni Sbagliato is a good place to start. Consider ending your meal with one of the truly delicious Irish coffee creations, if they're available.
N8월 6, 2015The chef's choice 10 course meal was an EXPERIENCE! My favorites were the Cheese, Foie Gras Crème Brûlée and the Orange Blossom Muchi Ice Cream..For drinks go for Beets Wine and the Tea Service
- Eater1월 7, 2014Serving elegant, accessible Modern American cuisine. The service is warm and attentive. Stop in for a drink and some snacks at the bar, or settle in for a full-on fine dining feast. [Eater 38 Member]
Mischa Lumiere2월 20, 2015Beautiful restaurant near Central Park. The decor is amazing. The food is even better. The chefs used to work at 11 Madison and the food is top notch. Best meal I've had in NYC in a while.
The New Yorker2월 24, 2014The milk punch “tastes like magic: smooth, sweet, and spicy—depending on a changing roster of seasonings, such as bergamot tea and Thai bird chili—topped off with your choice of spirit.” 자세히 보기
One of my fav spots. Eamon and Bryce partner up to create some new American dishes with a classical twist. The fabled ribs and chicken are made sous-vide and deliciously wonderful. Oh, fried pickles!
The Corcoran Group11월 5, 2013In the running for the top restaurant of 2013, this new Midtown hotspot serves up some unique dishes at a hefty price tag. We definitely recommend getting the short ribs.
@JaumePrimero9월 24, 2013Get the fried pickles, and the cucumber with buttermilk that was frozen into powder with liquid nitro. It sublimated at the table! Corn Potato Gnocchi were sinfully good. Can I move in next store?
New York Post8월 25, 2014Silly-but-yummy foie gras bonbons - a David Burke-ish folly of cold foie gras balls in hazelnut crusts - take a sweetening cue from a touch of cinnamon. 자세히 보기
Harumi U9월 17, 2014Appetizers, usually the most inventive at any restaurants, are truly pleasing for the eyes and delicious here. My favorite by a very small margin is chickpea panisse but everything is great- April Walloga11월 2, 2013OMGs for the short rib and sweetbreads, the chicken liver mousse app, and the lemony yogurt and crispy grain salad (chef's fave). Oh, and the chickpea panisse!! Start with the mezcal "milk punch."
angela gaylor4월 1, 2015Wow. Every dish is a piece of art here. Everything we tried was amazing, but save room for dessert. The coconut rice is the bomb!
CITY GRIT8월 5, 2014We’ve been on the Betony Bandwagon since it opened in 2013. Start with a cocktail and let the somm select wine based on your order. And you better have ordered the Grain Salad and the Roasted Chicken!
Condé Nast Traveler10월 25, 2016“Caviar, buttery foie gras, fluke carpaccio, velvety leek ravioli—all of the fine-dining elite can be found in a restaurant that somehow manages to be unpretentious.” - Cherae Robinson 자세히 보기
Marissa Stephenson9월 25, 2013This is the one and only time I'll emphatically say, Order the chicken. Perfectly cooked, incredibly moist, and with a side of shredded leg meat topped with a quail egg. Incredible.
First We Feast8월 3, 2014When an evening begins with one of New York’s best pisco sours and foie-gras bonbons that resemble nut-encrusted chocolate truffles, hopes are high for the rest of the meal. 자세히 보기
Suri R1월 18, 2014Lobster rolls and warm foie gras are a must. While all the cocktails are great, the milk punch is truly unique and the best companion for the evening.
Kathryn Cheng9월 22, 2013Definitely the short ribs (in fact, one of the best) and poached lobster. Gnocchi & sardines were good. Hot foie gras was OK. Wine list is superb.
Brad Park1월 7, 2014A fine dining establishment, but there’s just enough informality to the menu and the service that you won’t feel like you’re eating at church. There's a Russian oligarch’s living room.
Glory Kadigan5월 6, 2015I found my new favorite restaurant! Everything we ate was delicious. And try the cocktails!
Trae F10월 7, 2014Loved the bar. The best Old Fashioned I've ever had anywhere. Coming back soon to enjoy the great looking menu.
Evie2월 23, 2014Get started with a few cocktails (Pisco sour is excellent) and the scallops. But everything is pretty damn good, especially the service.
Monica Desai7월 16, 2014The sweet corn agnolotti comes with black truffle accoutrements that melt in your mouth. All dishes are beautifully presented
Alexandre Portugal12월 6, 2016Elegante, discreto, bem localizado. Excelente pedida p um jantar antes de um show na broadway! Recomendo!
Wilson Zhou4월 29, 2014The executive chef, Bryce Shuman, who comes from Eleven Madison Park, looks like an insurance salesman but cooks like a maestro, extracting more flavor than seems possible from familiar ingredients.
Jonathan H9월 3, 2013Gnocchi & the Short Ribs. Do them both. Do the gnocchi twice. Staff is incredible!
Eliza Chang12월 24, 2013"... a short rib, slow-cooked in aged beef fat then grilled over intensely hot charcoal, that is supremely tender but still hits you in some primal spots." - Pete Wells, NYT
Serious Eats8월 31, 2013Inventive fine dining and cocktails (especially for Midtown) from three Eleven Madison Park alums.
Adela Mou10월 12, 2013The short ribs were like butter and even the butter was amazing. A must for any ny foodie.
Kathleen Yanolatos6월 20, 2013One of the best meals I've had in a long time. Get the pickled peppers, gnocchi, short ribs and blueberry parfait.
Mark Himmelsbach7월 17, 2013Holy short rib, batman. Plus try the beer list for pairings; works really well per staff recommendations.
Andrew Del-Colle5월 10, 2013The short ribs. For all that is good and holy, get the short ribs. Some of the best I've ever had.
Rebbi Burdett9월 21, 2013Food was very good. Cocktail list impressive. Hostess, very sweet and wonderful. Waiter.... Not so much.
Pueblo Viejo Tequila12월 21, 2016Reflect your inner self in a cocktail mixed with Pueblo Viejo. Ask the bartender of Betony to make a Tequila Sunrise for you.
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