Betony Has its Fair Share of Hits and Misses

Recently, Russian businessman, Andrey Dellos, opened Betony (named after an herb) in the former Brasserie Pushkin space, which proved to be an epic failure. With the help of former Eleven Madison Park sous chef, Bryce Shuman and general manager, Eamon Rockey, formerly of Eleven Madison Park, Atera and Aska, Betony’s team reflected a profound level of experience from one of the city’s most revered restaurants. Despite all the attention other newcomers, Carbone and Sushi Nakazawa have gained over the past year, Betony has gone relatively unrecognized beyond devoted foodies and those who work in the area.

Contra’s $55 Tasting Menu Perhaps the Best Deal in Town

Last fall, chefs Fabian von Hauske and Jeremiah Stone opened a small restaurant on a normally boisterous block nestled in the Lower East side on Orchard Street.  Despite the neighborhood’s reputation for bars, clubs and mediocre restaurants, Contra continues the recent trend of culinary gentrification in the LES with Mission Cantina, Sushi Ko and WD-50.

John Fraser’s Narcissa’s Lackluster Service Disappoints Despite Superb Food

For years, chef John Fraser has been arguably one of the most under the radar and underrated chef’s in New York, as the executive chef of Upper West Side gem, Dovetail. Despite earning a michelin star, Dovetail’s location on 103 West 77th Street is located in one of the most obscure neighborhoods, not known as an epicenter for transcending culinary spaces. Recently, the Upper West Side has seen a surge in exceptional food including Red Farm, Meatball Shop, and soon, Parm. Nevertheless, Fraser finally relocated downtown with Narcissa at Andre Balazs’ Standard East, which opened this past fall. Focusing on a vegetable centric menu, Narcissa serves locally sourced ingredients that features seasonal, local and organic produce from Andre Balazs’ farm in Hudson Valley. The menu, which features rotisserie, roasting and slow cooking, is best described as “California” style cooking.

Carbone Redefines Supper Club Experience in Greenwich Vill

Since its opening in 2013, Carbone has been one of the most favorable reviewed and difficult reservations in the city. Opened by Major Food Group, who also own Torrisi (Rich Torrisi), Parm and ZZ’s Clam Bar (Jeff Zalaznick) Carbone is chef Mario Carbone’s home (each of the trio is the face of one of their venues.) Curated and designed by Art Dealer, Vito Schnabel, Carbone aimed to be the downtown, contemporary answer to Rao’s, by offering a boisterous, fun environment with excellent food. Since Rao’s is perhaps a bit outdated with today’s youth and is probably too difficult to get a reservation, Carbone is the quintessential dinner club for the discerning, trendy New Yorker.

Video: New York Taste Event 2013

On Monday November 11th, New York Magazines Hosted its 15th Annual New York Taste Event featuring 40 of the city’s most recognized Chefs and Mixologists. Chef’s including Jonathan Benno, Paul Liebrandt, Joe NG, Dominique Ansel, Francois Payard and Richard Kuo among others were featured in the event.

Dinner and Drinks with Pearl and Ash’s Richard Kuo