Corton

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When someone puts a $500 bounty on intel about your new restaurant, you know that expectations have reached a fevered pitch. Now, wunderkind chef Paul Liebrandt finally unveils Corton, his modern French collaboration with omni-restautareur Drew Nieporent located at the old Montrachet space. “Everything that’s on the menu is pretty much local, and I’m using a lot more local producers than I have before.” Liebrandt tells us. “Evolution-wise, the food is more focused, trimmed down and much more to the clarity of the dish.” Unlike the chef’s previous work at the three-starred Atlas and the luxurious Gilt, Corton represents a quieter, more astute approach for Liebrandt, but whose menu still exhibits his refined sensibilities: butter-poached wild striped bass with razor clam and pearl onion; uni crème with radish and Marcona almond. “Times change, I’ve changed, food has changed,” Liebrandt says. “Gilt was very different to Atlas. [Corton] is very different to Gilt. Look at the space, look at the maturity of where I am now, and the food evolves completely.”

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Tribeca restaurants, New York restaurants, French restaurants