New York City , New York
Tel: 212 219 2777
Concierge.com's insider take:
Tribeca restaurateur Drew Nieporent discovered chef David Bouley and helped put Nobu Matsuhisa on the New York food map. His latest show pony is wunderkind Paul Liebrandt. The star-crossed young British chef—he was best known for receiving three stars from The New York Times, then promptly losing his job—has hit his stride at Corton, a minimalist space that showcases his complex cuisine. Within the dining room's barely adorned white walls, you'll find some of the most assured haute cuisine in New York: gorgeous, delicious, and—at $85 for three courses—surprisingly reasonable (the wine list has many good values as well). Though the menu changes frequently, it always features the chef's signature In the Garden appetizer, a seasonal medley of boutique vegetables that's so inventive it'll win over even the most ardent carnivore. Liebrandt works wonders with meat and seafood as well, transforming squab breast into an ethereal slow-poached roulade (with black truffle and ginger jus) and combining candy-sweet scallops with shaved Marcona almonds and sushi-grade uni. Pastry chef Robert Truitt (an El Bulli veteran) offers desserts like passion-fruit brioche with brioche-infused ice cream, which easily keep pace with Liebrandt's savory magic.—Jay Cheshes
Open Mondays through Thursdays 5:30 to 10:30 pm, Fridays and Saturdays 5:30 to 11 pm.