The New York Times

December 13th, 2011, Julia Moskin

Betto is more restful than its siblings, but not as boring as that word implies. It is restful because it is quiet, because its bartenders are wholly professional, and because its menu is extremely flexible. There are starters small — lovely salads ($9 to $12) with roasted fruits and vegetables: plums in September; recently, sunchokes and squash — and large — littlenecks steamed with scallions and homemade sausage ($14) — that can make a light dinner on their own or shared. The results are less like restaurant meals and more like a great dinner at home: spontaneous, unpretentious, casually plated and — almost always — delicious: Link to complete article

 

Grubstreet, First Look at Betto, Jason Denton’s Panini-less Brooklyn Canteen

June 30th, 2011

Surprisingly, the once almighty panino — the sandwich that made Denton’s name — has been left behind in Manhattan. Instead, Corsino chef Shaunna Sargent will focus on a rotating roster of bruschette, made on housemade filone that’s traditionally grilled (as opposed to panini-pressed), oiled, and rubbed with garlic. There are also some snacky morsels like grilled plums with burrata, and littlenecks with sausage and spring onions that Denton is loath to call small plates, but we will. As if to atone, the menu will offer large-format fauna like whole-roasted baby lambs, ducks, pheasants, and whole fish all priced by the pound: Link to full article

 

Time Out NY

August 2011

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: Link to full article