Connect With Us Connect With Us Newsletter Connect with us

Chicken Liver Mousse at Betony

Poor man’s paté, rich in flavor

Chicken liver: a chameleon-like, whipped meat that can be at times so common as to sit next to the gefilte fish at a deli, and so elegant as to grace a plate at a three-star restaurant. Whether served in high or low cuisine, the taste and texture of the dish is always downright affluent.


Chicken liver mousse at Betony

Chicken liver mousse at Betony

Bryce Shuman’s version at Betony ($19) is a wanton ball of liver, butter, cream and brandy, shiny with a glaze of schmaltz, caraway shortbread and parsley. Accompanied with celery, crumbles of chicken skin, apple puree and dried apple chips, the tart fruit mercifully cuts through all that richness.

Shuman says the inspiration behind his version reflects the duality of his lean years as a starving chef, and his time toiling within the elite kitchen of Eleven Madison Park. He recalls Sundays roasting whole chickens, then living off the bird for a week via sandwiches, soup, snacks of chicharrones, and his favorite, the liver mouse. The glaze and ornamental presentation is all Eleven Madison — an idea that struck him as he watched the pastry chef finesse a dessert.

Opened last May, the Midtown restaurant quickly earned three stars from The New York Times, while chef Shuman’s skill for transforming the ordinary into the extraordinary caused us to name Betony as one of our “keepers” of 2013.

41 W. 57th St.

Popular Buys

Popular Reads

  • ‘Wolf Hall’ will be presented on Broadway in two parts (Photo: Johan Persson)

    The 18 Most Anticipated Broadway Shows for Spring 2015

    Read More
  • Test Your NY IQ

    What's Your New York IQ?

    Read More
  • Hotels for Families in NYC

    10 Top Family-Friendly Hotels in NYC

    Read More
  • 10 Spots in NYC for the Ultimate Skyline Views

    Read More
  • Arms & Armor Room at the Metropolitan Museum of Art

    10 Things You Can't Miss at the Metropolitan Museum of Art

    Read More