Multi-Incense-ory Dinner by Bettina Banayan


Join us for a Prix Fixe Menu with Chef Bettina Banayan on September 25, 26, 27 at either 6:30p or 8:30p. Guests will experience four courses, each course will be paired with a custom hand-blended botanical incense made by Bettina. Menu is $70/person with an optional $35 wine pairing. 

Make a reservation via OpenTable or by calling Once Upon A Tart at 212.387.8869.


Palo Santo-Smoked White Fish

herb salad, rice tahdig cracker, black garlic purée,

Chickpea & Cardamom Pasta

leeks, chickpeas, chicken, oysters, crispy chicken skin

Cinnamon-Braised Cow Tongue

pomegranate seeds, wet walnuts, saffron rice

Rose-Puréed Panna Cotta

pistachio crumble, fried lemongrass

About Bettina: 

Bettina Behjat Banayan was born in New York City and grew up on Long Island in a Persian-Jewish household. Her nostalgia for the floral aromas and flavors of saffron, black lime, and basmati that filled her childhood kitchen fuel her work. Exploring the intersection of scent and emotion, Banayan has created a multi-sensory dinner that pairs her homemade incense with four original courses. 

A graduate of Parsons The New School For Design and The French Culinary Institute in New York City, Banayan has cooked for Dinner Lab and Bar Bolognat. She has recently performed at Abrons Art Center and The New Museum. Bettina is the founder and crafter of From Bettina, a line of handmade botanical incense cones and smudge sticks. 


An Evening with Chef Ryan Ross

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Herbs de Chevre

dried petals, seeds and salts

Loaded Sweet Potato Skins

twice-baked with stone fruit relish

Cream of Greens Soup

cashew milk, hearty greens, savory granola clusters

Rainbow Lasagna

golden squash, eggplant, beets, carrots, ricotta and kale filling

Sweet Butternut Sabayon Parfait

ginger cream & candy

Sweet Chocolate Chevre Truffles


Ryan Ross, Warrenton, Virginia Native, moved to the Pacific Northwest four years ago from Brooklyn, NY. Ryan has been in the realm of bespoke dining and food–centric events for the last 10 years.

She grew up in her Mother’s organic healthfood store, The Natural Marketplace, in Warrenton, VA.,  and attended the Natural Gourmet Institute of NYC, as well as the Institute for Integrative Nutrition. Ryan is also a certified Holistic Health Practitioner by the American Association of Drugless Practitioners.

Health supportive, festive, organic, sustainable, foraged and local food is her world! Ryan currently shares time in Bow, WA. , Northern, VA.  and overseas with her husband. She is a recipe writer, product developer and has consulted for plant-based restaurants in Washington state, New York City, on Little Corn Island, Nicaragua, Munich, Germany and Paris, France.

She is a recent partner and chef for The Good Moon Farm and Food Lab in Tortola, BVI where she will spend 6 months every year creating bespoke dining experiences and plant -based products and provisions.  The other 6 months of the year, you might just find her throwing a dinner party for 40 guests in the farmlands of Skagit Valley with her roaming dinner club Supper Corps, and creating a homebase and kitchen in her hometown of Warrenton, VA! 

Watch Chef Ryan Ross win an episode of CHOPPED, “Light makes Right” on the Food Network and catch her co-hosting the finale episode of Joel Gamoran's first season of SCRAPS on the A&E network. (Aired July, 23, 2017)