An Incredible Dining Experience
When you form new relationships, whether they be personal or professional, it is important to bond. What better way to do that than while sharing a meal...just like a family!
Lynnette Marrero, an incredible mixologist and Cocktail Empress and part of the Zacapa team, organized a SPECTACULAR dinner at Betony, a New American Restaurant near Central Park. When we arrived, I knew we would have a lovely evening.
The bar is breathtaking and houses a staff of talented bartenders.
While we were deciding what to order, I was enjoying nibbling on the pretzel-like flat breads. Addictive!
On the menu, there was an exotic appetizer: Sweet Corn Agnolotti with Australian Black Truffle (I AM DROOLING THINKING ABOUT THIS!). I didn't indulge (it was nearly $50!). A set of diners next to us DID order it.
I would like to note that the Executive Chef, Bryce Shuman, and the Wine Director, Jeff Taylor, visited our table throughout the evening to ensure we had the best experience. The service here is top notch!
As an appetizer, we had the Fried Pickles and Wax Beans with a mayo-based dipping sauce. So delicious!
From the chef, we were sent a molecular gastronomy inspired gazpacho. It was FROZEN! Such interesting textures and flavor.
We each ordered an appetizer and it is hard to figure out which was best! Lynnette went with the Lobster Salad. I was lucky enough to have a claw and truly enjoyed it. Julie got the Summer Squash with Lemon Verbena and Goat's Milk. Keenan got the "Spicy Tuna Roll" - it has "quotes" on the menu to mean that it isn't what you would expect. It wasn't AT ALL what you typically see in a Tuna Roll, but delivered on the flavor. I went with the Foie Gras Bonbons served with cashew and black pepper. I loved these and could really only handle eating one. They are RICH AS HELL. The flavor was fantastic though! Robert got a salad...I know...somewhat boring. It looked lovely but could not compete with the BONBONS. It didn't even try. Rebecca got the Yellowfin Tuna - such a unique presentation.
The chef sent us the Pig Head's Terrine which scared me. I tried to not look at it. Eek
For my entree, I asked our server for some guidance. As soon as he described the Grilled Short Rib, I was READY TO EAT IT. Other entrees ordered (Roasted Chicken, Halibut, Skate Wing) looked great but I was focused.
Obviously, we got a ton of desserts! We started with a refreshing frozen watermelon delight! It was a nice transition from dinner. It had hints of olive oil to balance it.
For dessert, we had a full line up of beautifully executed dishes. The desserts highlighted chocolate, peach, corn and strawberry as the prominent flavors. My favorite was the corn dessert - so unique! I also really enjoyed the peach one.
The meal would not be complete without a glass of Zacapa XO. It is best enjoyed served neat - you can really appreciate the incredible profile of the liquid that way.
Photos with my iPhone cannot compare to my Canon. Oh well, didn't have it on me and needed to capture the meal!
This is a fantastic restaurant. In terms of special occasion dining (that doesn't empty your wallet to the same degree of a restaurant like Per Se), this is one I would come back to for sure. The Gander still has my heart though!