Exclusive for Citi® Cardmembers

Complimentary Pandan, Milk, Pistachio dessert at Betony

By Molly Aronica

It’s no surprise that the desserts at this Michelin-starred restaurant are sublime. From the first sip of your cocktail to the sweet finish of your final course, the kitchen and dining room at Betony work together to create an impeccable experience for diners. Service is thoughtful yet unfussy—you’ll feel well cared for but not overwhelmed—while the ultra high-end modern American dishes present well-known flavors in unexpected ways. As the New Yorker notes, “The Executive Chef, Bryce Shuman, who comes from Eleven Madison Park, looks like an insurance salesman but cooks like a maestro, extracting more flavor than seems possible from familiar ingredients.”

A prime example is Betony’s Executive Pastry Chef Rebecca Isbell’s “Pandan, Milk, Pistachio” dessert. A delicate, paper-thin slice of steamed sponge cake is soaked in pandan syrup and topped with pandan ice cream, milk gelato, and candied pistachios. The long green leaves of the Southeast Asian pandan plant lend an aromatic, fruity flavor that is startlingly reminiscent of Fruit Loops (of all things), making the addition of the milk gelato even better—like cereal milk. Citi cardmembers may enjoy this marvel of flavors, textures, and temperatures compliments of Citi. To enjoy your perk, just provide the Passcode (displayed above) when you arrive at the restaurant. And if you find that one taste of pandan just isn’t enough, General Manager Eamon Rockey has developed a spectacular cocktail using the leaf as well. Similar to a milk punch, the Pandan Swizzle is like a mini tropical vacation in the middle of Manhattan.

menu musts

Pandan, Milk, Pistachio
Pandan Swizzle
view full menu here


Dinner: Mon–Thu 5:30 PM–10 PM; Fri–Sat 5:30 PM–10:30 PM
Lunch: Mon–Fri noon–2 PM
Closed Sunday

price range

$95 (four-course prix fixe dinner) to $195 (seasonal tasting menu)