Kickin’ it old school.
Photo: Mark Von Holden/Getty Images
The Tribeca restaurant’s executive chef and partner tells Diner’s Journal that his forthcoming Williamsburg restaurant the Elm will have an open kitchen and will serve food “you could eat two or three times a week.” Corton vet Mazen Mustafa will be the restaurant’s chef. Meanwhile, Liebrandt is integrating more classic French influences, like wild game terrines, onto his modernist menu at Corton, something he explained to Grub Street earlier this month. “I’ve been looking back more,” he said. “I’m trying to get back to my roots, but in my way.” [Diner’s Journal/NYT, Earlier]
