Bryce Shuman

  • Blogs

    September 25, 2014

    Betony's Cold Foie Gras, One of Our 100 Favorite Dishes

    Dish no. 24: Cold foie gras at Betony (41 West 57th Street, 212-465-2400)

  • Blogs

    December 19, 2013

    The 20 Best New Restaurants in NYC, 2013 Edition

    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 >>

  • Blogs

    December 12, 2013

    Where to Eat Near the Holiday Markets, Christmas Trees, and Skating Rinks

    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 >>

  • Dining

    July 17, 2013
  • Blogs

    July 17, 2013

    Betony's Bryce Shuman: "This Is It"

    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.

  • Blogs

    July 16, 2013

    Betony's Bryce Shuman: "I Don't Want Anything on the Menu I'm Not Thrilled About"

    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 >>

  • Blogs

    May 15, 2013

    Betony: An Early Taste

    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 >>