Eater Soundbites
New York Times
“We taste flavors this clear when we’re in the hands of a chef who obsesses over a dozen details of the kind that don’t show up in a photograph.”
Pete Wells
Esquire
“Betony is a signal that fine dining can thrive without pretense or ridiculous prices when driven by a brilliant young American chef and buoyed by a staff eager to grant each guest's request.”
John Mariani
Hanging With Harris
Bryce Shuman: Simple Rules
“Good food for Shuman is simple food. You see it on his menus, simple plates and simple explanations with an overriding focus on flavour - a factor too often overlooked by chefs these days.”
Fine Dining Lovers
CBS This Morning
The New Yorker
“Barbecued Ribs From a Michelin-Starred Chef: With his delivery-only pop-up, Ribs n Reds, Bryce Shuman, formerly of Betony, offers stepped-up spareribs and fried chicken, along with sides such as mac and cheese and a bottle of wine.”
Hannah Goldfield
CNN/Food and Wine
"The 11 chefs and their restaurants, which will be profiled in the July issue of Food & Wine, span the country as well as the culinary spectrum, specializing in Spanish tapas, rustic Italian, modern American, farm-to-table and even the breakfast and lunch rush. What they all have in common is a willingness to take risks while satisfying the palates of many."
Dana Cowin
Mike Colameco’s Real Food
Time Out NY
“That mirth is felt from the get-go, kicking off with a play-with-your-food plate of English-pea puree spackled with sesame and olive oil and served with a single rainbow kale leaf that the waistcoated server instructs to use as a utensil. Later, it’s palpable in a crispy carrot roll—twee enough for a hamster—snowed with crumbles of the fermented root veg, and a nest of julienned kohlrabi, broccoli stem and watermelon radish strips, sauced with honey-mustard dressing and scattered with chive tips.”
CHRISTINA IZZO
Questlove’s Food Salon