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Burcu Atalay Tankut
Burcu Atalay Tankut
March 24, 2014


Grilled Short Rib

Celia Sin-Tien Cheng

Since my first visit to Betony last year, I have not been able to stop talking about it. The dining experience is seamless — magical — a testament to the strong partnership of chef Bryce Shuman and general manager Eamon Rockey. At Betony, I’m wowed not only by the flavors of each dish, but also by the attention to detail and service; Rockey continuously surveys the room, making sure that every guest’s needs are met. Now let’s talk about the short ribs: again, magic. One bite of the tender, perfectly marbled beef made me almost want to cry. Rich, juicy perfection. This exceptional food moment will remain ingrained in my memory forever. The short and back ribs are meticulously cooked sous vide with aged beef fat, then cooked on a yakitori grill and dressed with a beef sauce that includes more aged beef fat, imparting its unparalleled richness and flavor. You might notice that the bone of the back ribs looks unusually smooth and clean; that’s because it’s sandpapered down for ease of handling. What did I say about attention to detail? For dinner, lunch or drinks, my answer is Betony, Betony, Betony.


41 West 57th St
New York, NY
Midtown West