Restaurateur Drew Nieporent and chef Paul Liebrandt's sparse, white Tribeca dining room Corton has raked in countless accolades since opening in 2008. Expect top-notch, polished service and seasonal new French fare in multicourse prix fixe tasting menus. An extensive, French-centric wine list is a given, what with the restaurant being named for the largest area of Grand Cru in Burgundy. From the restaurant's website:
"Chef Liebrandt's modern French menu melds the tradition of classical cuisine with a contemporary approach to ingredients and technique. The flavors are clean, precise and intense. The restaurant offers a three-course prix fixe menu, as well as a chef's tasting menu. Corton, which was previously occupied by the well-respected Montrachet for more than 20 years, reflects a light and intimate style. With 65 seats, the serene dining room features vine and leaf embossed walls, vaulted ceilings, natural-toned chairs and inviting banquettes."
"At Corton Paul Liebrandt finds the sweet spot between disciplined cooking and intricate, imaginative leaps. Intricacy and imagination are still there: in a simultaneously ethereal and earthy 'risotto' that floats a white cloud of salt cod foam over a dark terrain of black trumpet mushrooms and riso pasta. ... "
— Frank Bruni,
The New York Times, Dec. 10, 2008
"Drew Nierporent's polished little restaurant contains the best qualities of modern cooking with the vanishing world of haute cuisine, brings them together for one last curtain call, and makes them sing."
— Adam Platt,
New York magazine
James Beard Foundation: Best New Restaurant nominee (national), 2009
Michelin Guide 2013: ** (excellent)
The New York Times:
*** (excellent); Critics' Pick
New York magazine: **** (exceptional); Critics' Pick
Zagat 2013: 26 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick Reservations suggested. Full bar. Serving dinner Tue-Sat. Closed Sun-Mon.
ADDRESS
239 W Broadway,
(near White St) ,
New York, NY 10013
LOCALEATS AWARDS
Top 100 Restaurant
WHAT WE SAY
Restaurateur Drew Nieporent and chef Paul Liebrandt's sparse, white Tribeca dining room Corton has raked in countless accolades since opening in 2008. Expect top-notch, polished service and seasonal new French fare in multicourse prix fixe tasting menus. An extensive, French-centric wine list is a given, what with the restaurant being named for the largest area of Grand Cru in Burgundy.
WHAT THEY SAY
From the restaurant's website:
"Chef Liebrandt's modern French menu melds the tradition of classical cuisine with a contemporary approach to ingredients and technique. The flavors are clean, precise and intense. The restaurant offers a three-course prix fixe menu, as well as a chef's tasting menu. Corton, which was previously occupied by the well-respected Montrachet for more than 20 years, reflects a light and intimate style. With 65 seats, the serene dining room features vine and leaf embossed walls, vaulted ceilings, natural-toned chairs and inviting banquettes."
"At Corton Paul Liebrandt finds the sweet spot between disciplined cooking and intricate, imaginative leaps. Intricacy and imagination are still there: in a simultaneously ethereal and earthy 'risotto' that floats a white cloud of salt cod foam over a dark terrain of black trumpet mushrooms and riso pasta. ... "
— Frank Bruni,
The New York Times, Dec. 10, 2008
"Drew Nierporent's polished little restaurant contains the best qualities of modern cooking with the vanishing world of haute cuisine, brings them together for one last curtain call, and makes them sing."
— Adam Platt,
New York magazine
James Beard Foundation: Best New Restaurant nominee (national), 2009
Michelin Guide 2013: ** (excellent)
The New York Times:
*** (excellent); Critics' Pick
New York magazine: **** (exceptional); Critics' Pick
Zagat 2013: 26 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
ADDITIONAL INFO
Reservations suggested. Full bar. Serving dinner Tue-Sat. Closed Sun-Mon.