Betony
Inside the Final Hours of One of New York’s Best Restaurants
During the last week of service at Betony, the staff realized something that had been there all along.
How to Run a World-Class Restaurant Without Butter
At Betony, executive chef Bryce Shuman has taken a page from Matthew Barney's Drawing Restraint series and banned butter from his kitchen to foster innovation.
Foie Gras Is the Devil's Work
Foie gras is the result of gavage, a technique of forcing a tube down the throat of a helpless goose, and pumping the bird so full of food that their liver expands to about ten times the size.
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