Chef Daniel Boulud on New York City
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Drew Nieporent has a habit of opening excellent restaurants on West Broadway. In 1985, it was the seminal Montrachet. Last year, he remodeled the kitchen for chef Paul Liebrandt’s 6-foot-5-inch frame, and the pair launched Corton. Liebrandt’s avant-garde French cooking is provocative and delicious—diners might puzzle over how he smokes his truffle pasta, or they might just devour it.
We loved: Squab with spiced milk and chestnut crème.