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This Year’s Vintage

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What does the determined restaurateur do when he wants to give a well-known, long-lived property a new identity? Change the name, radically reinvent the décor, and hire a buzzy new chef. Drew Nieporent has done all of the above to Montrachet, the restaurant he opened in 1985, when Tribeca was a backwater and opening chef David Bouley was unknown. Corton, like Montrachet, refers to a Côte de Beaune grand cru, and its wine list retains its predecessor’s Burgundian focus. The food will still be modern French, too, as interpreted by Paul Liebrandt, a chef who garnered a cult following (and a sometimes culinarily controversial rep) at Atlas and Gilt. His $76 three-course prix fixe offers dishes like crispy amadai with garlic, Serrano ham, and young coconut juice, and desserts by Robert Truitt, late of Room 4 Dessert and El Bulli. At once intimate and modern, the new design incorporates a narrow window providing a glimpse of the action in the reinvigorated kitchen. 239 W. Broadway, nr. White St.; 212-219-2777. Late September.


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Fall Preview 2008

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