New in NYC: Corton

Corton, named after an area in Burgundy famed for its Grand Crus, is the latest project by famed NYC restaurateur Drew Nieporent. The restaurant occupies the former Montrachet space, which set the standard for elegant yet casual downtown dining when it opened in 1985. The new interior, designed by Stephanie Goto (Morimoto, Buddakan, Monkey Bar), is lighter and more intimate, with vaulted ceilings and leaf and vine embossed walls.

Chef Paul Liebrandt, an avowed French classicist, has prepared a modern French menu which reflects his early training under masters like Marco Pierre White and Pierre Gagnaire and the influence of others, notably Michel Bras. Much like its predecessor, Corton places emphasis on its wine selection and showcases an impressive list of Burgundy wines.

Chef Pedigree:

• Most recently Liebrandt was the opening chef at Gilt in the New York Palace Hotel, where he earned two stars and "Top Pick" status from the New York Times.
• Earned two stars from the Times while at Papillon in Greenwich Village. According to reviewer William Grimes, "Mr. Liebrandt is enormously talented, with a command of classic French technique and an exquisite sensibility that makes even his disasters a show worth attending."
• Awarded three stars from the Times in 2000 for his cooking at Atlas in NYC.
• Worked with David Bouley as chef de cuisine at Bouley Bakery in New York City.
• Worked under Pierre Gagnaire at his eponymous three-star Michelin restaurant in Paris
• Began his career in England working under Marco Pierre White and Raymond Blanc.             

The opening menus:

Three-course Prix Fixe, $76
Jerusalem Artichoke Velouté with Peekytoe Crab, Parmesan, Smoked Pasta
"From the Garden" with Young Vegetables, Fruits, Herbs of the Season
Foie Gras with Beet Borscht Gelée, Blood Orange
Kampachi with Foie Gras Chantilly, Cucumber Melon, Miso
Scallops with Uni Crème, Radish, Marcona Almond
Veal Sweetbreads with Violet Hill Egg Confit, Carrot, Argan Oil
Cobia with Potato-Eggplant Terrine, Black Olive, Vadouvan Spice
Wild Striped Bass with Razor Clams, Gnudi, 'Chowder'
Maine Lobster with Chanterelles, Toasted Hazelnut-Lobster Jus ($9 supplement)
Filet of Black Angus Beef with Beet, Huckleberry, Fondant Potato
Squab with Chestnut Crème, Smoked Bacon, Pain d'Epices Milk
Label Rouge Chicken with Artichoke Barigoule, Brown Bread-Oyster Jus (for two)

The Tasting Menu, $110
Uni with Konbu Gelée, Cauliflower
Ocean Trout Ballotine with White Sturgeon Caviar, Sake Crème
Amadai with Black Garlic, Serrano Ham, Citrus-Coconut Broth
Elysian Fields Lamb Loin with Braised Neck, Ras el Hanout, Chocolate Mint Jus
Selles-Sur-Cher with Sour Cherry Pâte de Fruit, Chickpea
White Sesame Crème with Lemon, Huckleberry, Salted Toffee
Gianduja Palette with Yuzu, Coconut

Dessert Menu
Gianduja Palette with Yuzu, Coconut
Caramel Brioche with Passion Fruit, Coffee, Banana
White Sesame Crème with Lemon, Huckleberry, Salted Toffee
Bitter Chocolate Fondant with Chestnut, Milk
Pumpkin Genoise with Cassia, Red Wine, Pear
Selection of Artisanal Cheeses

Location: TriBeCa 239 W Broadway, at North Moore Street (map)

Reservations: Mon-Thu, 5:30-10:30pm; Fri-Sat, 5:30-11pm. Call 212-219-2777 or visit OpenTable to book a table.

For more details see the Savory Cities listing for Corton.