Next Tuesday, on the first of May, Cortez will reopen after being shuttered for nearly three months. The Union Square restaurant/bar has reinvented itself in a modern way. Gone are traditional(ish) Mediterranean-style plates like croque madames and poached foie gras terrine; in their places are trendy, nouveau dishes like caramelized Japanese octopus and pineapple-cured fish. In fact, executive chefs Louis Maldonado and Seth Bowden have incorporated a menu teeming with the greatest hits in nouveau cuisine:
Foams? Check.
Emulsions? Aplenty.
Meyer lemons? Affirmed.
Nonetheless, Cortez’s new look seems to be an improvement over its last incarnation, which was often ripped for being overpriced for the relatively benign food. If anything, Cortez Part Two seems ready to rumble with the next generation of restaurants. Stay tuned for updates.
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