Betony, named after an herb in the mint family known for its healing qualities, is a warm, inviting Modern American restaurant overseen by Executive Chef Bryce Shuman (formerly Executive Sous Chef of Eleven Madison Park) and General Manager Eamon Rockey (formerly of Eleven Madison Park, Atera, Aska). The restaurant, which is located a block off of Fifth Avenue, features soaring ceilings, contemporary photos of New York City street scenes, a vibrant 35-seat bar and lounge and 85-seat dining room.
Monday – Friday 12:00-2:00
Monday – Thursday 5:30-10:00
Friday – Saturday 5:30-10:30
Bar Opens Weekdays at Noon
Bryce Shuman, originally from Chapel Hill, NC moved to San Francisco to hone his skills as a chef. Working first for Wolfgang Puck at Postrio and then for Stuart Brioza and Nicole Krasinski at Rubicon, Bryce learned the importance of cooking from the heart – and only with the greatest possible ingredients. Upon returning to the east coast he joined Daniel Humm’s team at the Michelin three-star restaurant Eleven Madison Park in New York City. As Executive Chef at Betony Bryce has earned three stars from The New York Times, one Michelin star, and was a 2015 Food & Wine “Best New Chef. When not at Betony, Bryce likes to collect analog synthesizers, play blues guitar, and take instant photographs with his Polaroid Reporter SE.
Eamon Rockey grew up in Hattiesburg, Mississippi, the son of two professional chefs who sparked his passion for food and encouraged him to enter the kitchen. At age 14 he started working after school at Sakura, Hattiesburg’s only sushi restaurant at the time. He later attended the Culinary Institute of America in Hyde Park, where he pursued his Bachelor’s Degree and focused on the service side of the hospitality business. Upon graduation, Eamon moved to New York City, where for the past ten years he has worked his way up in dining rooms at acclaimed restaurants such as Gilt, Eleven Madison Park, Atera, and Aska. When not at Betony, Eamon enjoys cooking, collecting food and beverage-related books, exploring new restaurants, as well as biking and the performing arts.
Executive Sous Chef
Executive Sous Chef Jack Logue was born and raised in New York City. Inspired by his Italian heritage and budding interest in the culinary arts, he studied business at the Colorado University at Boulder before enrolling in ALMA La Scuola di Cucina Italiana in Colorno, Italy, one of the country’s top culinary academies. He later returned to New York City where he worked at Daniel for three years, first as Chef de Partie and later as Expediteur. After a year-long stint at Sydney’s famed Rockpool, Logue returned to New York City to join the opening team at Betony, where he was later promoted to Executive Sous Chef.
Born in Manhattan, Dean was exposed to fine dining from an early age. Working his way up through every position in the dining room to now assume the role of Wine Director, Dean first discovered his passion at Daniel Boulud’s Bar Boulud, which showcases a James Beard-nominated wine list centered around Rhône and Burgundy appellations. Dean spent his first year as a sommelier at Commerce in the West Village, followed by two years at David Bouley’s eponymous flagship in TriBeCa. When not seen greeting guests on the floor at Betony, Dean is simultaneously pursuing his Level IV Diploma from the Wine & Spirits Education Trust, and his Advanced Certification from the Court of Master Sommeliers.