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Corton

Metromix pins down the elusive Paul Liebrandt, who says his food is “absolutely not” molecular gastronomy. He doesn’t say much about Corton’s menu, which we’re told is still in flux, but some items we’ve gleaned: ocean trout ballotine with white sturgeon caviar, konbu consommé; scallops with uni crème, radish, and Marcona almond; wild striped bass with sweet onion, razor clam, and “chowder”; crispy amadai with garlic, serrano ham, and young coconut juice. [Metromix]

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