Betony - The Jewel of Midtown

Betony
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It was a misty September evening in Manhattan as I sat in the plush back seat of a town car, lulled by the sounds of the windshield wipers moving steadily like a metronome. I exited the car and ducked into Betony, narrowly escaping the rain.

I was the first one to arrive, nearly 20 minutes early. After checking in with the hostess, I sat at the bar and took a look at my surroundings. Ornate carvings adorned the walls, motifs stretched across the vast ceiling. Jack, the jovial bartender with an Australian accent, nudged me and asked if "gin and I got along".

I was intrigued. “Why?” I asked.

“Well there was a mix-up with another order and we have an extra Negroni...” he winked.

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Empire Biscuit - It Ain't Cracker Barrel

Empire Biscuit
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Flaky. Buttery. Melt in your mouth biscuits. Moist, fresh and warm from the oven.

These are all words that describe what a great biscuit should be. Empire Biscuit has none of these qualities. I arrived, brimming with hope but after it was over, I left with a dry taste of disappointment.

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Scrumphsus Bites: Sobaya - Eel and Pork Belly

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I wanted to quickly highlight two bites from Sobaya: eel over rice and pork belly. Literally had this a few hours ago and miss it already. Michelle and I obsess over unaju and have been craving it lately so we decided to make this a monthly ritual.

We were both starving as we sat down and when the unaju arrived in its mysterious box, we uncovered it slowly, as if it were a delicate artifact.

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Scrumphsus Bites: Grandaisy Bakery - Butternut Squash Pizza

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Today's bite comes from Grandaisy Bakery. If you're a fan of butternut squash, you're going to love it. If you're not a fan, you will be a convert.

Deceptively simple and bursting with flavor, the square slice is topped with melted onions, flecks of sage, oozing gruyère, and a layer of roasted butternut squash. Sprinkled salt and freshly cracked black pepper are the finishing touches.

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Contra - A Gem in LES

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I first met Jeremiah Stone back in September at a pig roast in Williamsburg. Night had fallen and I was devouring a chorizo caramel ice cream from Oddfellows when Michelle introduced us to her friend, Jeremy, was opening up a restaurant called Contra in early October on the LES.

He was amped about the progress; with 2 weeks left before opening,  the decor and furniture were installed and the 5-course, $55 prix-fixe menu of New American cuisine were in the final stages of development.

Last week, Michelle called in a reservation for what turned out to be an enjoyable experience for our group. The five of us sat comfortably at 2 veneered wooden tables near the bar. By the time we ordered the extra bread and cheese course, the restaurant was humming along, filled with patrons eager to try the food.

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