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The Dish: Betony’s Poached Monkfish

Chef Bryce Shuman attains a sly surf-and-turf effect, with beef stealthily slinking into the sauce and the garnish.

By Robin Raisfeld and Rob Patronite

Betony Now Serves Lunch

And it includes acorn-squash velouté with spiced Chantilly.

By Hugh Merwin