Tag Archives: Corton

My Top 25 Restaurant Meals of 2011

I will say right at the top that I have never had a more incredible and deep year of dining than I had in 2011. With visits to a number of Europe’s very best temples of Gastronomy, including many of [...]

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A Matter of Taste

Have you seen it yet? This new film by Sally Rowe followed Paul Liebrandt for over ten years from his early days in NYC  to his current home at Corton. It provides a fascinating glimpse not only into a fascinating [...]

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Dining at Corton

It’s time again for a guest post by yours truly. Not too long ago, I had the pleasure of moving into a decent apartment in a great location in New York City. Seeing as my younger brother Andrew would be [...]

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Top 5 Dishes of 2010

I already posted my Top Pasta Dishes of the Year here. At this point, I'm pretty much done dining out for the year, so I think it is reasonable to post this now, even though the year is not quite [...]

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noma Now…and Then – A Look Back During Lunch

In a sense, as modern diners, we have a restaurant in which can have our cake and can eat it too. We have a very sophisticated restaurant that comfortably allows us to deeply respond to deep primal culinary instincts.
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Dinner at noma – The Principal Plates

There will not, can not be another noma somewhere else in the world. There may someday be one that will attempt to replicate what is here, but if there is, it will not succeed, for noma is a restaurant of a very specific terroir.
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noma at Corton: Redzepi Meets Liebrandt

We arrived at Corton for our 9:30PM reservation to find a festive atmosphere. When Mario Batali arises from his seat at the next table to pull out the chair for one of my dining partners and intones, "Welcome to [...]

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Gellan with Paul Liebrandt

A few days after our meal, I returned to Corton at mid-day along with my friend and dining partner, Joe Bavuso to have a chat with Chef Liebrandt. Curious about what we had experienced both last November and a few [...]

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A Return to Corton

While the cooking has evolved into more adventurous territory, it remains eminently accessible and manages to avoid titillation for its own sake. Technique, modern and otherwise, is clearly employed, but somehow always manages to remain in the background, subservient to the overall flavor and gustatory goals of the food. Platings are designed to impress with visual beauty, but never at the cost of deliciousness.
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Corton at One…and Three?

On Monday, October 5th, Michelin will be releasing its new Guide to the restaurants of New York City. Per Twitter, Michelin has leaked that there will be a new Three Star chef in the City. Who will it be?
I [...]

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