Corton

  • Photo by Evan Sung
    Paul Liebrandt in kitchen. Photo by Evan Sung
  • Photo by Richard Pare
    Banquettes. Photo by Richard Pare
  • Photo by Evan Sung
    Dining room with guests. Photo by Evan Sung
  • Photo by Evan Sung
    Black Angus Beef, Sirloin, Short Rib, Horseradish Bone Marrow Crust. Photo by Evan Sung
  • Photo by Melissa Hom
    Beausoleil Oyster. Photo by Melissa Hom
  • Photo by Michael Harlan Turkell
    Wine wall. Photo by Michael Harlan Turkell
  • Photo by Evan Sung
  • Photo by Richard Pare
  • Photo by Evan Sung
  • Photo by Evan Sung
  • Photo by Melissa Hom
  • Photo by Michael Harlan Turkell

    Maverick British talent Paul Liebrandt is a bit of a wild card, and he puts this to excellent use in the kitchen of this Tribeca destination. He’s as devoted to seasonal produce as he is to the progressive hijinks of molecular gastronomy. Things you think won’t work well together—a farm egg, tête du cochon (pig’s head), Serrano ham gelée, and artichoke-vanilla velouté—come together brilliantly when tasted.

    Specialties: Foie gras, lamb and beef preparations.

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