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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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