There is something to be said for simplicity in cooking, a virtue that speaks volumes in tasty, well-prepared dishes. At Betony, the uncomplicated presentation belies the flavors that await, which have been teased forth by chef Bryce Shuman. While the cuisine may broadly qualify as New American, the ubiquity of that designation barely does justice to the uniquely excellent tastes you’ll find on the menu, from roast chicken, to grilled sea bass to succulent milk-fed piglet. Certainly, you may have had these dishes elsewhere, but it’s unlikely they’ve compared with the versions you’ll find in this Michelin-starred eatery.
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