Betto

Betto

Cuisine: Italian/French/Spanish
Our Rating: ★ ★ ★ ★
Cards: All Major
Price: Moderately Priced
Hours: Tue-Fri, 5pm-midnight; Sat-Sun, 11am-midnight
Website: http://bettonyc.com
Menu: http://bettonyc.com/menu/
Booze: Full Bar/Notable Wine
Subway: L to Bedford Ave.
Delivery: No
Time Out New York says:

Jason Denton (‘ino, ‘inoteca) takes his menu of shareable Italian plates across the bridge with this bi-level Williamsburg restaurant. The industrial space features exposed brick, concrete floors and a graphic mural of Italy. Chef Shaunna Sargent—transferred from Denton’s West Village trattoria Corsino—draws on Union Square Greenmarket produce for a seasonal menu that also features French and Spanish flavors. Gather some friends for one of the family-style plates, like a whole roasted saddle of lamb or spaghetti with brisket-and-pork-belly meatballs.

Time Out New York says:

When it comes to trendy openings, Williamsburg seems to be ground zero these days. The latest? A bi-level Italian restaurant from restaurateur James Denton (‘ino, ‘inoteca, Corsino) called Betto. Boasting his Corsino chef Shaunna Sargent, the 60-seat newcomer has a Greenmarket-heavy seasonal menu that, while focusing on Italy, includes Spanish and French flavors for its long list of shareable small plates—think grilled plums and burrata ($10), mackerel a la plancha ($8) and spaghetti with brisket-and-pork belly meatballs ($18)—as well as for its “large format” options, which includes whole-roasted baby lambs, ducks and whole fish by the pound.

NY Mag says

Jason Denton of ‘ino and ‘inoteca brings a dose of eclectic European cuisine to this 60-seat, dimly lit restaurant, his first in Brooklyn. The eccentric menu offers several whole animals (heads and tails included), which change throughout the week. Of the more permanent edibles, the majority are not only well thought out, but quite hearty. Each of the ten variations of “market toast,” with charred bread is worth showing up for, and several could be consumed as a complete meal. The cheese selection, mostly from Vermont (the one West Coast exception being the Smokey Blue), is a curd-lover’s dream, and worth ordering as a complete set, of course, accompanied by a carafe of wine. The majority of the menu encourages sharing, with plates ranging from $6 for a set of 3 lightly fried squash and ricotta fritters to $14 for a heaping bowl of spaghetti with pork-belly meatballs.
Recommended Dishes
Market toast, $12; suppli, $6; squash fritters, $6

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