In 2008, restaurateur Drew Nieporent remodeled the kitchen of his seminal West Broadway restaurant Montrachet to accomodate chef Paul Liebrandt’s 6-foot-5-inch frame, and the pair launched Corton. The dining room is serene and sophisticated; the English chef’s dishes are cutting-edge, using wildly inventive combinations (royale of sweet corn, avocado squash, bonito) and the latest high-tech cooking techniques to produce foams, powders and gels. The beautiful “From the Garden” appetizer features 15 or more vegetables, each prepared in a different manner and then meticulously arranged to resemble a miniaturized garden scene.
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From Food & Wine , JUL 2010
Paul Liebrandt, the chef at Corton in Manhattan and an F&W Best New Chef 2009, worked with Gagnaire in Paris. 'He changed my life,' said Liebrandt...MORE
From Food & Wine , MAY 2009
Liebrandt’s avant-garde French cooking is provocative and delicious—diners might puzzle over how he smokes his truffle pasta...MORE
From Food & Wine , JAN 2009
A daring restaurant where Paul Liebrandt’s beautiful dishes...MORE
From Food & Wine , MAY 2012
From the From the May 2008 Food & Wine Go List
The <em>Godfather</em> references at this new pizzeria don’t stop with the name: Portraits of Marlon Brando line the walls of the small dining room. Amid the trendy bars and cafés of the hip Gemayzeh area, Corleone stands out for its consistently great food, from the wood-fired pizzas to the pastas and house-smoked charcuterie.
We loved: Corleone Special pizza, which changes seasonally but might feature Lebanese olives and spiced salami.
Insider tip: The place is packed at lunch and dinner, so prepare to wait—or arrive between 3 and 4 p.m.