Dish no. 24: Cold foie gras at Betony (41 West 57th Street, 212-465-2400)
Restaurants open at a breakneck pace here in New York City, and they trot out food from just about every corner of our planet (and sometimes many corners of our planet on one menu). In the last 12 months, we've seen a spate of Isaan spots, a Laotian joint, mash-ups of Jewish and Japanese cuisines an ... More >>
Unless you're a total Grinch, this can be a pretty magical time of year to be in New York City -- the Big Apple really brings its A-game to decorations, holiday markets, and festive events, and if you can stomach the crowds, it's worth seeking them out so they can tug on your old holiday spirit hear ... More >>
This is part two of my interview with Betony's executive chef Bryce Shuman, wherein he talks about eating lamb with his wife in Spain, his favorite dishes on his own menu, and the night Frank Bruni dined at Eleven Madison Park. Be sure to check out part one of our chat, too.
When Betony executive chef Bryce Shuman was a kid, his mother, an academic studying cultural anthropology, took him to live with the Inuit people in the Arctic for 13 months, where he ate thinly sliced frozen caribou and chunks of seal meat after a hunt. "It opened my world up," he explains. "Food's ... More >>
Brasserie Pushkin, that splashy midtown restaurant with gilded walls and an over-the-top Russian menu, didn't exactly get a lot of love from the critics (exhibit A and exhibit B, the latter of which calls the restaurant exhibit D in support for the argument that there's no correlation between wealth ... More >>