Midtown has its share of great restaurants, but Betony has made a splash in this hard-to-impress neighborhood. With Chef Bryce Shuman's experience at Eleven Madison Park and the boom of a three star New York Times review last summer, Betony has made its way into the fine dining world as a promising young gun.
How does a fine dining restaurant like this operate? We stepped into the kitchen during a weekday lunch service, and although it was one of the worst weather days last week, rain be damned, New Yorkers were making their way into Betony's high-ceiling dining room for a taste of Chef Shuman's cooking. The kitchen inside Betony is immaculate and efficient, pushing out beautiful food like a well-oiled machine.
We shadowed Chef Shuman at the beginning of lunch, following him throughout the kitchen as he made sure everything and everyone was ready for service. Almost as soon as he walks in the door he starts tasting every component of every dish, starting with dessert, then appetizers, the mains. He's checking for flavor, texture, and consistency, while also making sure that stations are orderly, ingredients are fresh, and uniforms are clean.
Once tickets start printing, the kitchen springs into action, and it runs at a speedy yet precise pitch until the dining room clears out. Click through the slideshow to see the action in the kitchen.
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