Chef Bryce Shuman | Betony - Find. Eat. Drink.

Betony, New York, NY, NYC, Manhattan, Midtown, Where to eat, Where to drink, American, New American, Contemporary American, Chef Recommended, Where Chefs Eat, Where Bartenders Drink, General Manager Eamon Rockey, Chef Bryce Shuman,

Bryce Shuman is the executive chef of Betony. He washed dishes at a restaurant in North Carolina before going to culinary school and then working at Wolfgang Puck’s Postrio and Rubicon in San Francisco. He went on to become the executive sous chef for Daniel Humm at the three Michelin-starred restaurant Eleven Madison Park.

Bryce talks about the food at Betony, his favorite dishes and where he eats in New York City.

Chef Bryce Shuman | Betony

October 15, 2013

Midtown West - New york, NY

The Restaurant

Bryce: We are trying to create a fine dining experience that is also warm and welcoming. We aim to achieve this by finding balance in the many facets of the restaurant. We play soul music in the dining room as a counterpoint to the soaring ceilings, carved wood, and lush banquettes. We offer silver and fine glassware to eat and drink from, but serve our food on hand thrown custom pottery by Jane Herold. The servers may be dressed in suits and ties but smile warmly, too.

Beef Short Rib

Photo Credit: Burcu Atalay Tankut

The Food

Bryce: The cuisine is focused on serving familiar flavors and ingredients, but presenting them in a refined, modern way. I love the short rib because it’s just delicious. I also love the grain salad because it’s light, textural, and fresh, but also very satisfying.

The lobster roll came about when our lobster purveyor and good friend of mine, Jordan from Homarus, joked that we put ten lobster dishes on the menu and at the very least a lobster roll. I laughed at first, but then thought, “Why not? People love lobster.” Then, of course, we had to do it our way.

“The Lobster Roll”

Photograph courtesy of Betony

The tuna melt was a classic snack that my dad used to prepare for me on the weekends. Delicious, melty, and crunchy, it was always served with a fresh slice of tomato. My version is a tribute to one of his culinary triumphs.

Chef’s New York City Guide

Saxelby Cheesemongers

Photo Credit: Find. Eat. Drink.

Find | Cheese Shops

Saxelby Cheesemongers

It's a really fine cheese shop with tons of great local offerings. You have to check it out.

120 Essex Street, New York, NY 10002

T: 212.228.8204 | www.saxelbycheese.com

Eat | Restaurants

Spicy Food at Wa Jeal

Photograph courtesy of Wa Jeal

Wa Jeal

For great Chinese food. I love that that the food here is so spicy. Get the wok fried chili prawns, the chicken in miso and peppers, and the cold tongue and tripe in spicy sauce. Delicious.

1588 2nd Avenue, New York, NY 10028

T: 212.396.3339 | www.wajealrestaurant.com

Salsas at Empellon Taqueria

Photograph courtesy of Empellon Taqueria

Empellon Taqueria

I like to come here and eat the entire menu. I especially love the salsa selection. The ceviche of scallop with mango and mustard seeds is just an awesome combination. Alex Stupak, through quality of ingredients, brightness of flavors, and creativity while honoring Mexican regional traditions, is really showing how excellent Mexican food should be valued as high as any traditional fine dining cuisine.

230 West 4th Street, New York, NY 10014

T: 212.367.0999 | empellon.com/taqueria

Blue Bottle Coffee on Berry Street

Photograph courtesy of Blue Bottle Coffee

Drink | Coffee

Blue Bottle Coffee

Just good coffee from a Bay Area (and now Brooklyn) roaster and tasty treats by Sarah Cox.

160 Berry Street, Brooklyn, NY 11249

T: 718.387.4160 | www.bluebottlecoffee.com

The Bar at The Nomad

Photograph courtesy of The Nomad

Drink | Cocktails

The Nomad

The cocktails are just delicious and I love the space and the vibe. It always feels like family when I'm here. Come to think of it, it is, as my wife works here.

1170 Broadway, New York, NY 10001

T: 347.472.5660 | www.thenomadhotel.com