41 West 57th Street
New York, NY 10019
I’m going to take you through my meal at Betony the way I wish I experienced it: aka. without the pretentious crowd and stuffy furnishing. More on this later. If you follow my blog, you’ll know that I’m not typically one to chase Michelin stars. Food that excites me is food that is undiscovered like Lan Larb or The Bao (though both have gotten pretty damn popular as of late). That’s not to say that I don’t enjoy fancy food. I like fancy pants food the same way I like going to art museums. I have a deep appreciation for passion involved in cooking and the creative work chefs do. I also like to paint though, and that kind of enjoyment is totally different. ANYWAY. LAW and I went to Betony recently and I was pumped because I had only heard good things. Started by two ex-Eleven-Madison-Park chefs, Betony has been raved about on the interwebs as a creatively delicious restaurant. Oh, it also has a Michelin star.
I started with the Beach Tea (Rhum Blanc, Cranberry Kombucha, and Absinthe Verte – $15). Oh. Hot. Damn. This is my jam. It looks pretty elementary but the mixologist performed some serious alchemy with this one. It tasted deliciously fruity and was REALLY strong in the best way possible: I felt a warmness creep into my body throughout the beverage without ever feeling like I was tasting alcohol. Alchemy.
Per my friend R.P.’s recommendation, we shared the Betony take on the lobster roll ($18). I was disappointed when I saw the dish because it’s nearly 20 bucks (enough for like 7 “burgers” at Xi’an Famous Foods) yet looks like a few sticks of Chinese egg rolls. Lesson learned to never judge a book by its cover because these little rolls were bursting (BURSTING, I tell you) with essence of lobster roll. I don’t understand how so much lobster flavor was jammed into these tiny cylinders but man were they tasty. The shell of the roll was a crispy, slightly flakey pastry. The filling was magic. Continue reading Betony: creative and delicious offspring of Eleven Madison