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After years cooking in Midtown Manhattan and some of the world's most esteemed restaurants (Pierre Gagnaire, Marco Pierre White, Le Manor Aux Quat' Saisons), Paul Liebrandt finds that Tribeca's more casual, quirky vibe is coloring his approach to hospitality. He describes Corton's cuisine as "joyful and playful, yet deeply rooted in traditional French cuisine." Of recent, Corton received 3 stars by The New York Times, 6 stars by Time Out New York, 4 stars by New York Magazine and was nominated for "Best New Restaurant" by the James Beard Foundation. Paul has been named one of the Food + Wine's Best New Chefs of 2009.