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Categories: French, American (New) [Edit]
Neighborhood: TriBeCaFranklin St (1)
Canal-Church Sts (A, C, E)
Canal Street (J, M, Z, N, Q, R, W, 6)
Mon-Thu. 5:30 p.m. - 10:30 p.m.
Fri-Sat. 5:30 p.m. - 11:00 p.m.
"C'est meilleur! Damn I love this place - and I love it even more because of the garden area. The food is always outstanding- I had a…" read more »
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Life is short, art is long...and food is somewhere in between.
Eating at Corton was like walking into a movie expecting a romantic comedy and walking out having seen the Matrix. The red or the blue pill? How about the corn custard foam pill or the gazpacho jelly pill?
Serves me right to have expectations in the first place especially so far as Chef Paul Liebrandt is concerned, the guy is about as predictable as an airline. Luckily, in our case, there were no public tantrums or walkouts - just dishes that were utterly recondite and service that was amply prepared to materialize at the first sign of a puzzled expression. Were it not too much of an inconvenience, I would have liked to have had a server permanently stationed at our table, like closed captioning for the haute cuisine impaired.
The interior of the restaurant itself reminded me of a clean plate - a windowless room with illuminated white walls that were stenciled with birds and flowers. Most of the tables are situated against the walls, allowing for 360 degree people watching. I fit right out with flip flops and a tank top.
Waiting for the rest of my party to arrive, I chilled at the bar with a beer and noshed on some harissa dusted popcorn (tasty and very unusual). Some servers were complaining about a patron who had paid in cash, but was short a nickel. Props to the servers for letting it slide, but ixnay on letting me overhear their snickering.
Once seated, we debated whether to go with the 3-course or the 7-course prix fixe. We had heard that the 7-course could take over 3 hours, so we opted for four different 3-course menus. In my head, I did the math: 3x4=12 dishes to experience vs. 7x4=7 dishes (this is similar to how I do my taxes).
We were off to a great start with the amuse bouche - a foie gras mousse with baby heirloom tomato gazpacho jelly. This inspired us to order the FOIE GRAS appetizer, which was served with sour cherries, Chioggia beets and Cataluna spice. The sweetness of the cherries played off of the savory foie gras in an unimaginable combo. I wanted three more servings, especially considering the size of the portions. We mopped up every trace of the foie gras with their bread.
Despite being a useful sponge for erasing every vestige of sauce from a plate or bowl, the bread was disappointing. There were two varieties of "roll", one sourdough and one olive bread. We needed to ask for additional rolls repeatedly, and they never seemed to be readily available. They were also small and compact, hence a lot of exterior crust and little in the way of a chewy interior.
Two of us had the HAMACHI, the best part of that dish being the violet mustard, while the fish tasted like what you'd find at a good sushi restaurant. The CORN appetizer was served with huit la coche (a Mexican truffle - who knew?) a quail egg ravioli, corn custard, crispy sweetbreads and red shrimp on a bed of corn foam. "Huh?" Don't get me wrong, it was delicious in every way, but holy confusion of flavors, Batman! This is where the food interpreter would come in handy.
Our main courses were equally as abstruse. The RABBIT was served with cashews and a dollop of black garlic; the LAMB with couscous and espelette (peppers) a mint tamarind sauce, and anise hyssop; and the LOBSTER was served with beets, ginger, and a parmesan crumble, while a separate dish presented the knuckles cooked in the lobster tamale with a smear of bergamot puree on the side.
I'm not judging a man by the size of his plate, but Liebrandt certainly seems to have a thing for dividing a course onto a number of associated small plates. This is equal parts fun and CON.FUS.ING. We needed an instruction manual to figure out the flavors, some of which worked exquisitely (rabbit and lamb), while others clashed (beets and lobster - not a winner).
Desserts required less translation: a brioche with passion fruit, coffee, banana; a clafoutis with sour plum, lemon verbena, and black cherry (looking more or less like a pastry); and a custard tart. The desserts were not as exciting to write home about, but they certainly didn't disappoint. The CHEESE plate and the petits fours, meanwhile, were both ambrosial.
While we could appreciate the experience and the cuisine for its artistic qualities, Corton was not a restaurant that we could see ourselves rushing to again, especially when New York offers so many other choices. I'm glad we tried it, just as glad as I am that I've climbed the Eifel Tower, but I don't feel the need to experience it again any time soon. What's more, if it hadn't been for the bread, we would have left hungry. Ahh, Ze French experience - small plates + small portions = small stomachs.
Someone tell me how a 3 course prix-fixe dinner turns into a 3-hour food experience? It's unimaginable how long you'd be there if you went with the 7 course tasting menu... Although I do love tasting menus, I also love having the option of making a decision about what I'm eating, so I went with the 3 courses (thank goodness!).
The run down on food & drinks:
Cocktail - The Spencer: Cîroc Vodka, Lillet, grapefruit juice and garnished with candied grapefruit. A fancy Greyhound, I'd say, but I loved the addition of Lillet. A wonderful summer cocktail. I also had a sip of Yosh's Fleur (Blanc de Blancs, Campari, St. Germain). Lovely, but then again, I love elderflower!
Canapes - Egg Bagel and English Pea Sponge: Did you know that the make the sponge in the microwave? Anyhoo, the bagel was salty, the sponge light and airy.
Breads and Butters - French Baguettes, Olive Baguettes and Cranberry Walnut Toast, French Butter and Seaweed Butter: The baguettes were very small and crusty, the toast - I could munch on these all day!
Amuse Bouche - Foie Gras Chantilly with Tomato Jam: The jam was overpowering on it's own, but when combined with the chantilly, the acidity went nicely with the smokiness of the foie. The tiniest little pearl of a tomato that garnished this was deliciously ripe.
Wine - Domaine Pelaquie Viognier: crisp with citrus notes, medium body. We consulted and this was what was recommended by the sommelier.
Appetizer - Taste of Summer Sea (Madai with Yuzu Gelée; Peekytoe Crab with Sour Plum; Octopus on Smoked Beets, Sudachi; Sepia with Romanesco, Mangosteen; Uni with Lemongrass, Pine Nut): I splurged and paid the $24 supplement on this. I could have done without the presentation of this on five different plates (a recurring theme on the plating for most of the dishes).
The madai was forgettable. The crab was nice and fresh. The octopus was slightly overcooked to my liking, but I liked the smoked beets it sat on top of. Loved the black ink gnocchi with the sepia! The garnishes of romanesco and mangosteen were nice touches. I only wish the mangosteen was fresh and not freeze-dried. I'll have to admit that I've had better uni than this one. They use Santa Barbara uni, which I've had many times before. Unfortunately, the foam took away from the briny, silkiness of naked uni.
I think I should have gone with the corn with sweetbreads and ruby shrimp. Yosh got that and loved it! Oh well! That was also served on three plates with (1) corn, (2) quail egg ravioli and (3) sweetbreads and ruby shrimp on almond milk foam.
Entree - Maine Lobster with Heirloom Beets, Parmesan Crumble and Bergamot: The main dish was the lobster tail, claw and beets with a second dish with the lobster knuckles and Parmesan crumble with a smudge of grapefruit puree. The veloute poured over the lobster was beautiful. I believe the lobster is cooked with butter sous vide. It was immaculately prepared. The smudge of grapefruit butter is delicious. Can I get the recipe for that?
Pre-Dessert - Pineapple Sorbet with Lime Foam: This I have never heard of! Pre-dessert! Really? It was lovely. The sorbet was clean and tart and went nicely with the lime of the foam.
Coffee - La Colombe Torrefaction Coffee: Oh my, really great coffee!
Dessert - Brioche with Passion Fruit, Coffee, Compressed Banana and Stilton: The caramel brioche was crisp on the outside, light on the inside. Loved the tartness of the passion fruit - like an upgraded lemon curd! Even the tiny square of Stilton went with the brioche.
Mignardises - Pate de Fruit (lychee and sour cherry [I think]), Black Mint Truffles, Chocolates (Dark Chocolate, Salted Caramel, Anise, Kaffir Lime) and Macarons (Strawberry Poppy and ?): I love petit fours and even though I was thisclose to maximum capacity, I had to indulge.
The lychee pate de fruit was almost like nibbling on actual lychees. The salted caramel chocolate had the nicest toffee-like flavor. The poppy macaron with the strawberry filling was so good, I can't even remember what the other one was. The only slightly disappointing one was the kaffir lime chocolate - overpowering! The black mint truffle was by far my favorite.
They even give you a packet of shortbread cookies with the check!
Service was nice, not too stuffy, but I was disappointed that they have a no pictures policy. I like taking pictures of my food - dammit! (Yes, I am THAT person, but at least I refrain from using the flash!) The wait staff is attentive, but I can do without the ma'am and sir. I'm much too young to be called ma'am - thank you very much! I think Yosh and I brought down the average of the clientele here significantly.
Overall good, but over-hyped. Good food that's well prepared, but a bit disjointed with the myriad of components to each dish. Not sure if I'd come back, but it was still a lovely experience.
The plating was unique, excessive, and fun. Each dish came with a bunch of little sides with it. For example, with my corn appetizer, I got a dish consisting of a sole ravioli or dumpling (I'm sure it had some other, more pretentious, accurate name) that was topped with gold foil shavings.
Anyway, the flavors were very bold and great. Each dish was a ton of fun to eat.
The service was great. The waiters were relaxed and fun, actually humans (unlike the robots at 11 Madison). Dishes (all 3 courses plus the mini courses before and after each real course) were served and cleared promptly and I never ran out of water. The silverware and stemware were cool. The sommelier was arrogant and bad at hearing but I didn't have to deal with him for very long.
The decor was uninspired and felt a little sterile. My view was fine (I was facing towards the door with the bar on my left), but turning around sort of made me feel like I was in a conference room or something. Overall, though, that didn't detract from the incredible experience.
I strongly recommend.
Other reviewers here have already been encompassed most of my comments, but I felt a short summary was in order as my experience at Corton was unusually bad (despite high hopes based on word of mouth.)
The good: The foie gras amuse bouche. Yummy.
The meh: The decor. Sort of a late 90s luxe minimalist vibe. Relatively inoffensive, though the acoustics made it very hard to hear the person sitting right next to me. Also, our water glasses were filled on a regular basis (the flip side being that the staff immediately tried to clear our plates the second we had set down our forks each time, even if there was obviously still food on the plates).
The bad: everything else. Seriously. As follows:
SLOW! It took 55 minutes between having our appetizer cleared and the appearance of the main course. We politely asked about status at 40 minutes, and were told another six to seven minutes. We also mentioned to the Director that we thought this was an unreasonably long wait, and there was *no apology* or even semblance of an apology--just a shrug. Literally, he shrugged, leaving me almost speechless. I thought the service at Corton was supposed to be one of its selling points? Bringing me to...
The WAITER had a habit of interrupting when we were obviously deep in conversation. Then, in a reversal of fortune, he disappeared about a third of the way through the meal, and seemed not to notice or care how long things were taking. (Maybe he wrote us off because we didn't order wine?) He became overly attentive again around the second part of the dessert courses, and then seemed very disappointed with a 17% tip.
FLAVORS. With the exception noted above, the meshing of flavors was poorly done, with certain items on the menu almost inedible. Stilton cheese on a caramel brioche french toast dessert, for example. I understood the abstract theory behind the mix, but it just didn't taste good, which should trump mixing flavors for the sake of mixing flavors.
It should be noted that my companion and I weren't drinking alcohol, due to the late reservation hour, a recovery from the flu and jetlag, so maybe the restaurant wrote us off early on ($85 per person is pretty inexpensive for a fancy 3 course meal in NY). Maybe the food would have seemed better and the wait would have felt shorter if we had been drinking. But a restaurant of such a supposedly high caliber really should treat its patrons well no matter what the customer orders.
Negative 1 star for service and three stars for food.
I went for my girlfriend's birthday celebration and before I arrived the maitre d' hassled my hosts on two occasions asking for my location, even going so far as to ask exactly where I was coming from and how I was traveling. All this and I arrived approximately 20 minutes late.
Additionally, they have a no flash photography policy that is poorly enforced. Our would-be photographer had the camera taken from his hands while attempting to take a picture (this was a birthday, after all), with no explanation. We could have been notified of this policy more discreetly and in a less jarring fashion.
We did complain to the management about our subpar treatment and they were defensive bordering on combative. Both the maitre d' and the manager offered nothing in the way of an apology and we left feeling poorly treated, especially for such an expensive meal.
As for the food, it was strong in some places and disappointing in others. My table had tepid reactions to the main courses, though many of the starters were delightful. The dessert was the highlight, particularly the brioche, which had a wonderful texture and a perfect level of sweetness.
Unfortunately, by dessert we were in a less celebratory mood thanks to our treatment by the restaurant management. They could have handled their mistakes with a quick and unambiguous apology and they would have been forgotten quickly. Instead we felt slighted. This is no way to treat customers at an expensive and high profile restaurant.
Great Service. Decor was very pleasing to the eye and understated. You really wind up focusing on the star of the show, the food. The options are a 3 course or 7 course tasting menu. My group opted for the 3 course.
On the table there was lots of food, bread and butters and amuse bouches (Is that a word). The entrees all came with an equally amazing side dish or dishes. The table at one point did get a little cluttered with so many dishes. But all the food was executed with use of the freshest ingredients which led to a tasty meal.
The dessert came with a sorbet, the dessert course and then chocolates, jellies and macaroons and even a truffle. It didn't seem to ever end.
Will most certainly look for another special occasion to go back to Corton. I understand all the acclaim. It is well worth it.
Died and went to heaven! We went here on Friday night for my wife's birthday and I have to say this was probably a top ten meal of all time. Is it expensive, sure but I was much happier shelling out less than half of what I paid at Per Se for 2x the meal! Go with the tasting menu and ask the sommelier for a recommendation. Service was top notch as well. Highly highly recommend!
This was the most expensive meal in my life that I didn't enjoy--so much so that it actually propelled me to write my first review on Yelp.
We were already biased to like this place--the reviews on Yelp were great, they received high marks from both the NY Times and New York Magazine--but although the food was good (though by no means transcendent) the service sunk it.
PUSHING THE WINE LIST: We had a difficult time enjoying our food because we couldn't shake the feeling that our waiter was aloof and contemptuous because he had mentally checked-out the instant we decided not to buy a full bottle of wine (we ordered instead 4 drinks and a demi bottle of red). He asked more than a couple of times if we'd like to order from the wine list and was visibly put off that my husband's friend had poured him a taste of his beer before my husband decided to order one himself.
SLOW AS A SNAIL: For a restaurant of this caliber, the sequencing of the courses was shamefully off--it took a good 45 minutes after the appetizers were cleared before we received the main course. It took an additional half an hour between the main course and the dessert.
THE DRAMATIC ARC (LITERALLY): Okay, not too too bad so far, but here is where the service takes a serious nosedive. When the plates are cleared for dessert, the waiter drops a very sharp knife on the table. Pretty unnerving, but luckily no one has their hands on the table and all digits are accounted for. He scoops the knife up without a comment. He then starts furiously scraping the table with a crumb-catcher. By this time I'm watching him out of the corner of my eye because, guess what? On the table is one single glass of red wine and given the frantic pace and sloppiness at which he's cleaning, it's bound to get knocked it over. And it does! The glass tips and a dramatic arc of wine splashes all over the table, onto the banquette, and all over my shirt. He mutters a perfunctory "sorry'" under his breath and disappears. What. The. Hell?!
THE (UN)APOLOGY: He comes back to carefully lay several napkins over the tablecloth (I guess at this point he's calculated that without buying a bottle of wine we weren't worth a fresh change of tablecloth though spilled wine is covering over half of it). It's only after the tablecloth and banquette are taken care of that he walks over to me and asks very casually if I want any club soda. Seriously?! The whole table is silent. There's yet another long wait for dessert where we're expecting someone to approach us. We wait to see if the waiter will come back again and apologize or if the manager will come out and acknowledge the accident. Nothing. So my husband finally walks over to the Restaurant Director and explains the situation. This is the first time she's heard about the incident (an indicative sign of a much greater problem) and she offers at best a lukewarm response: they will pick up the dry cleaning bill. Hey, how about a simple "I'm really sorry"? They send over dessert wine and a freebie dessert and still no acknowledgment. Did they at least remove the red wine from the bill? Nope.
DON'T LET THE DOOR HIT YOU ON THE WAY OUT: As we leave the Restaurant Director reminds us to send them the dry cleaning bill. Um, instead, how about you just get me my jacket that you've forgotten so we can hightail it out of here as soon as possible?
Ah, Corton. We wanted to love you, was pre-conditioned to do so, but your service really really sucked. It felt like you took our $500+ and kicked us in the teeth for it. I didn't want the free dessert wine or for you to pick up the dry cleaning bill. All I wanted was someone to look me in the eye and offer an apology for ruining our night. You might be one of the hottest restaurants at the moment, but your inability to backpedal from a mistake with any grace or class is what will keep you from becoming one of the all-time greats. And in this economy, you can't afford that.
Loved everything about the restaurant- food, dining room, service! The price is very reasonable.
I've been to my fair share of fancy shmancy restaurants. Corton stands out.
The food was absolutely delicious, meticulously planned, deftly executed and presented with flair. I won't go into the food, others have done that very well already. The service was excellent and attentive, and they didn't mind that my date arrived 20 minutes late. I happily sipped my martini and admired the white on white walls (my only complaint - decor is too subdued for my taste). The sommelier surprised us with a recommendation at the lower end of the price spectrum - we happily accepted, and enjoyed. The 3 courses of desserts was a pleasure as well.
For the price, it's a great deal, even for fancy shmancy.
Paul Liebrandt is a mad scientist. He is also preternaturally talented. Every thing he serves here resists comparison. The flavors unfold is unexpected ways. He makes oysters taste better than you thought possible. The pasta with truffles deserves an ode.
But it's not just Liebrandt making Corton one of the best new restaurants in New York (ask James Beard and the Times), it's the waitstaff, the incredible sommelier, the pastry chef, the location, and all the inane details they just get right. Even the butter is noteworthy. The prix fixe menu is a steal.
Reservation: 8:45 pm
Arrive: 8:20ish pm
Seated immediately although 3rd person in our party is stuck at work - we inform the host that we're not sure he'll be able to join us & the host is very kind & accomodating & says, 'well, please let us know as soon as you know.'
Good start.
Sit at table - greeted by waiter who drops off wine & cocktail menus.
Waiter returns and asks us if we'd like to order a drink while we're waiting for our friend and we tell him that we'd like to order a bottle of wine but we're not familiar w/French wines and does he know which is a light red? He politely says he'll send over the sommelier.
Wait.
and wait.
and wait.
9:00 she stops by and says, she's "very sorry, she'll come by as soon as possible."
See table beside us grab her.
9:15 we order bottle of wine based upon her recommendation.
9:30 - still no wine
9:45 believe wine finally arrives.
VERY bad start to dinner b/c I'm hungry & w/out booze to calm my type-A ways, this makes me super extra grumpy (and I don't have a poker face.)
BUT I don't think it was just me - we watch as table of 6 beside us, tall, thin, well dressed man pulls sommelier over & tells her, "this is EMBARASSING." in a low but angry voice, but since we are seated next to his table, we notice. Gets up and she follows while he goes to the host and complains. (Remember this is a Tuesday night, I'd hate to think what Sat is like.) Suddenly 6 top beside is us innundated w/hosts and servers who are scampering to serve and pour wine to them.
(It's not me, it's her.)
After that - everything is fine.
Food is amazing, the foie gras amuse bouche is ...out.of.this.world.
I ordered the 'From the Garden" vegetable appetizer - which is gorgeous & delicious (I didn't think it was over seasoned as someone else here had commented.) I had the Black Angus Beef as my dinner - which was good...
But the montauk cod was seriously better - if I were to guess, I would say it was cooked sous vide method - but it was light, the arugula sauce on top was an excellent compliment to the flavors. The side dishes were good, the risotto a little too much going on, but the presentation -- gorgeous!
About the ambience - I can't believe this used to be the Montrachet space, it's now stark white and bare, beautiful, but if you remember Montrachet, it couldn't be more different. The acoustics are LOUD - be prepared - the acoustics alone will make it NOT romantic. It is not Gramercy Tavern, Jean Georges, Le Bernadin elegant and quiet - it's more like a newly rich cousin that won the lottery and barrels into the room...but he brings daxx good gifts.
The wines are incredibly cheap - there were quite a few $35 - $40 bottles (I thought at first these were by the glass prices, this is how jaded I've become) and due to the fiasco we encountered, going back to our operations class in b-school, KILL the BOTTLE NECK by becoming familiar w/french wines BEFORE you go and have one in mind to order, so you won't be put into a bad mood which could affect your entire dining experience - the food was THAT GOOD that it was able to mitigate the 45+ minute debacle waiting for wine.
Service was very good - the servers need to learn to work with one another, in that they seem frantic through out the night but the people who work there (minus the sommelier) were very kind and personable - big smiles, etc - added to our enjoyable dining experience.
Total for the night: A bottle of wine 3 course tasting menu (for two) came to $210 w/out tip.
The first impression you get of the place is of a stark room, simple and with little flourish. Everything else runs counter to that. We did the three-course. The wines by the glass are very good, and the appetizers had several different, well-thought out interesting components to them, it didn't prepare us for the amazing entrees.
I had the Lamb, with a beautifully cooked portion of lamb loin, a small bit of lamb fat-back, a lamb croquette, a side of perfectly cooked, slightly sweet root vegetables and a tiny quenelle of some kind of lamb forcemeat. Wow!
In addition the service was friendly and professional and we got very good advice from the Sommelier on a choice that matched our price-point and palate.
I could keep going on about this.
I think everyone has covered the food in gross detail so I don't need to go there. It's top notch - amazing feats of culinary construction. Reading over some other reviews here it seems as though service and timing were main issues. I can safely say I had neither of those problems but I was dining on a Monday night so YMMV.
Attentive waitstaff, knowledgable sommolier, great ambience and fantastic dishes made this one of my more pleasurable dining experiences in the city. In fact we went at such a liesurely pace our tasting menu dinner spanned close to 4hours. One dish which stuck out was the Eel and Apple terrine which was one of the most flavorful and interesting things I've had in quite time time.
The end was perfect - your choice of petit fours and truffles. Since I'm a pig I asked for one of each, topping my night off with a grand pile of chocolate. Couldn't ask for more.
Splendid meal, chef balanced WD-50 creativity with French technique and reserve. Very creative and beautifully presented. Liked it better than Le bernardin but not as much as Momofuku.
Went there with my boyfriend on a friday night and ordered the tasting menu and wine pairing. Wait staff was generous and patient and the pace was unhurried. We were seated immediately in a booth at the corner.
Tasting menu was small but delicious. The tasmanian trout and sweet breads and uni were standouts on menu and desserts, the black sesame sponge cake was truly unique. For the price, momofuku was probably more worthwhile, but Corton was a nice change.
Wine: the wine pairings were phenomenal and very generous. The sommelier selected great reds, whites and dessert wines.
Atmosphere is muted and a little too much olive on the walls + carpeting.
Served what is truly the best salad I've ever eaten, and I've eaten a lot of salads. Highly recommended for vegetarians.
The service here was painfully slow. Not in a luxurious all-day multi-course dinner way; just in an annoying, our waiter has been missing for 20 minutes, we don't have food to eat 45 minutes between courses way (literally).
The menu is really front loaded also. The best thing I had all night was the little pastry filled with cheese and stock that came out before the appetizers.
The kelp butter served with bread was very fishy. As a fan of multiple butter options it was pretty weak though when stacked up against some of the rich and cheesy butters available. I think a serving half as big would have been fine for the green curio.
I had the egg thing the waiter said was the best representation of the chef's mischief and skill.
It was a foamed egg in a sort of fish stew. I am getting a bit sick of everything being foamed. It was cool 5 years ago but I think it's time to move on. The taste was fine, but like each thing I tried there seemed to be one twist to many in the plate and it left a bad impression of it being over-done. (and I like adventurous food.)
There seems to be a real cult of personality instilled in the waiters who heap praise on the food and chef at every chance. Everything on the menu was "absolutely delicious." I heard them say this about every dish when asked by people around me. I never thought the word "delicious" could be off putting but it got a bit irritating.
Like many modern restaurants, the appetizers clearly had more going for them than the mains which seemed sort of random and cobbled together. They all came with side plates that served as a sort of parallel version of what you ordered but cooked and reduced in the french way.
Anyways for the price you can do A LOT better in NYC.
If you DO go, skip out after the pre appetizers, it's all downhill from there.
Corton is one of those restaurants that has great potential. The decor is minimal, chic, feels cozy and allows diners to enjoy their company without sitting on top of the table next to them. An excellent choice for a group dinner or professional occasion. Smaller than I had imagined it would be but not at all a disappointment.
Came here with a few friends and was able to taste quite a few items from the $79 three course prefix menu. The vegetables were delicious, overly seasoned in my opinion but I loved the variety. Had the chef just gone a little lighter on the sauce I think I would have enjoyed it more.
The squash soup garnished with frog leg was notable. The frog leg I enjoyed more than the soup, which again did not let the full flavor of the squash come through. Perhaps I'm delusional but the soup had a "gamy" taste to it that you might find when you're eating duck or boar. It was different. I think if I could eat scallops I might have chose to try those.
My friend had the sweetbreads which I did have the opportunity to try and they were very good. For the main course my friend had the lobster which she seemed to like but when she tasted the risotto that came on the side she kept trying to get me to take a bite and said it was incredible.
For my main course I chose the beef with beet and potato. It more than made up for the soup and vegetables!! It was perfect.
As for dessert, I don't think that you could make a bad choice. The lemon cake seemed to be a hit, as were the cheeses. With subtle hints of lemon and coffee the home made macaroons were PERFECT, the dark chocolate was magnificent, and the little take away cookies did remind me of the cookie bag at Per Se.
Looking forward to seeing how this restaurant changes over the next few months. The food is original, rich, and of superb quality with room for adjustment.
Waitstaff was attentive, informative, and understood how to make their clients happy in a formal way in what we could consider more of a casual atmosphere.
Date Rating: 8 (believe me we saw a hot little number hanging all over her boyfriend at the table behind us, good choice dude, better than trying to woo women in the yelp talk threads)
Pick up Scale: 1 (definitely not a place you come to to meet people)
Strong Suggestion: Bring a nice group of people who appreciate food, and get ready for an original experience - but be prepared the portion size is filling but it looks small.
service here is both thoughtful and introspective
This restaurant was formerly Montrachet; a restaurant that put Tribeca and NYC on the culinary map in the 80's. David Bouley was the first chef. Montrachet also had a world-class wine list. The restaurant looks entirely different now, in a positive way.
I always have a rule when it comes to new restaurants: A fair assessment can only be made after 3 visits. Restaurants need to get their "sea legs" first.
So here is my opinion based on my first visit. Corton has the potential to be a very strong restaurant. The service is attentive without being overbearing. The dining room is open. The decor is tastefully restrained. A gentle motif of embossed vines adorn cream colored walls. Yet, there are still dark formal color tones scattered about. The overall effect gives the dining room a conflciting appeal: organic yet futuristic. I think it works; reflecting Chef Paul Liebrandt's cooking style.
http://www.paulliebran...
Despite his vision, he has struggled to find a home over the years often disagreeing with business partners (Atlas, Papillon, and Gilt). Hopefully, he has found a home with veteran Nieporent. One of the youngest chefs to ever garner 3 stars from a NY Times critic (William Grimes awarded Liebrandt 3 stars at Atlas), he is an extremely talented artist. He manages to present food in a very ordered manner while expressing the ingredients in their natural element. For example, his first course of fresh vegetables is a beautiful composition of lettuces, vegetable purees, and herbs. It is an edible garden of delights on a plate. In sum, his food is extremely micro-managed without appearing fussy. That takes skill folks. Trust me.
Unfortunately, the food did not taste as good as it looked. The weird part is that the food was cooked to perfection from a technique stand point. My medium rare squab was evenly cooked. The Cobia was a clinic on the perfect slow poach method. The flavors, however, were less successful. I found the flavors to be muddled and confused at times. Some elements were too aggressively seasoned. When chef Liebrandt is at his best, he can employ several distinct flavors with cadence. More importantly, each flavor's importance makes itself apparent to the palette. To his credit, his cooking is definitely more restrained.
Here is a recap:
Drew Nieporent greeted each guest that arrived. He is a legendary Restaurateur (co-owns Nobu Empire).
Wylie Dufresne, chef WD-50, was seated two tables away.
Duo of canapes: The gougeres were yummy. The green olive sponge was a bit too intense. The finish tasted like moth balls.
An amuse of fresh oyster, citrus, cauliflower foam, and broccoli veloute. Brilliant, but you must like oysters.
The sweetbreads were very good and straightforward. Yummy poached egg.
The crab was good, but nothing special.
The fresh seasonal vegetables with herbs was delicious and original.
The squab was perfectly cooked. However, the texture was funky. It had a ham-like texture which is very different than typical squab meat. It comes with a truffle puree and crispy leg.
The Cobia is perfectly cooked and comes with a nice eggplant terrine on the side.
The Sea Bass with gnocchi was straightforward with lots of butter and herbs. Very simple compared to Liebrandt's prior cooking.
Desserts were okay. I recommend the Brioche with caramel or the Chocolate Fondant with chestnuts.
The restaurant also offers several mignardises presented in plexiglass cases at the end of the meal. The wine list is very extensive offering several reasonably priced bottles.The menu format is $79 for a 3 course prix fixe or $110 for a grand tasting menu--very reasonable.
I think the dishes just need to be revised and recalibrated. This restaurant opened recently. I have opened a couple restaurants in my time. I understand that the kitchen will need time to iron out the wrinkles.
Overall, I will definitely visit Corton again.
Paul Liebrandt, who briefly cooked wonderful food at Gilt in midtown, now chef at the former Montrachet space. Certainly Corton may not be shooting for the four star accolade which Gilt deserved - service is assiduous, but less formal; the room is quite lovely - softly lit white walls with a pretty, leafy relief - and not at all stuffy; and prices are actually lower - $76 for the three course option, $110 for the tasting. But the food, from pastry chef Robert Truitt as well as Liebrandt, can already be ranked in the highest echelons. Jean-Georges or Bouley - let alone Daniel - would be far from ashamed to send out dishes of such creativity and precise execution.
Better than Per Se? Put it this way: PerSe is more than twice as expensive, and can only wish it were twice as good.
Among the highlights of the prix fixe, a bijou arch of cool foie terrine wrapped in a beet jelly. A lot of jelly comes out of this kitchen, and its a classy vehicle for flavors which contrast with and enhance the main ingredient. I didn't get much chance to sample another diner's lobster, but the rare tenderness justified the $9 supplement (the only supplement on the prix fixe).
The veal sweetbreads on the three course menu are sensationally good, egg exploding over the just-caramelised pieces of sweetbread, interspersed with the occasional chunk of smoked bacon. I am surprised to report that on each occasion I dined at Corton, the main meat course was the knockout of the evening. I appreciate fine butchery, and the panache with which rare squab breast had been shaped into two velvety canons of gamey flesh was thrilling. The chestnut cream had a positively truffley note to it, and the single baton of pungent bacon accompanied a braised squab leg which melted from the bone.
It makes sense in every way to pair sweet uni with briny kelp; for that is what konbu is - a variety, anyway. The lobe of uni was very good - Californian, I'd guess, from its color and fruity flavor, but that's me showing off. The kelp is rendered as a black-green gelee, dark as the ocean in Delacroix's Sea of Galilee; beneath, one discovers a soothing cauliflower puree.
The dreaded rectangle-of-white-fish course was more than salvaged by Liebrandt's gustatory imagination: it was a complete winner . The fish was good, and cooked how I selfishly like it - done to firmness, but not over-done. The subtle coconut broth, poured tableside naturally, sang with the almonds and mild spices.
My appetite and memory for the sweet conclusion to the meal can be wanting, but I found Truitt's desserts to be uniformly fine and enjoyable. The pre-dessert is a palate-cleansing blast of lychee and lemon. The first dessert proper in the tasting menu - a white sesame crème, with lemon, huckleberry, and toffee was a study in vibrant contrasts. Served in a white pot, and coming on a bit like chawan mushi, this was a revelation, with distinct layers of smooth sesame custard, sharp lemon, sweet hucklberries, and an irresistible upscale-Reese's layer of salty toffee crunch.
Not being much of a sweethound, the name gianduja meant nothing to me. It turns out to be chocolate with a high hazelnut paste content, and derives from Piedmont. Even more disturbing, my researches reveal that Nutella is much the same thing. I have successfully avoided Nutella most of my life, and I am only relieved the menu here didn't mention it; I recall having Nutella snuck up on me at the awful Mix restaurant when it was still open.
Here, I was happy picking away at the soft base of the dessert, which tasted of nuts and chocolate in turn, with the thought of Nutella far from my mind. The coconut gelato component was cool and fresh, and the sweetness of the gianduja was cut with a spiral of yuzu-flavored paste.
Both for the tasting and the regular menu, proceedings conclude with a generous selection of house-made chocolates and a choice of macarons - I recommend the green olive oil variety.
Although the wine-list features high-end Bordeauxs and Burgundies, to to the restaurant's great credit, it also features - prominently, not as an afterthought - thirty or more bottles of interesting French country wines priced under $60.
With the first-rate food, warm front-of-house management, not to mention the joy of watching Drew Nieporent bussing tables with aplomb, Corton has hit the ground running.
Lovely room. Fantastic, attentive service great food.
If you go, try the "From the Garden" vegetable plate or the Scallops to start. For dinner, the steak or the Turbot are good choices.
Be forewarned: Portions are not big - but they certainly are satifying. The crowd leans towards the "oldster" variety, but it doesn't negate the elegant atmosphere.
Okay, this place is probably more a two than a one, but at the prices they charge, it is okay to be kind of harsh. This place had a perfectly nice '80's retro interior, but the food was generic molecular gastronomy-wannabe stuff. I'm not a fan of WD-50, but at least their stuff is diverse. Most of the dishes here taste the same. The wait staff was nice, but kind of sloppy for the price point. Literally only one of the dishes served was really striking. The dishes were overly affected and dainty without really achieving anything superlative.
Corton is an excellent addition to the Manhattan dining scene. I loved Paul Liebrandt's cooking at Gilt (at the Palace Hotel) and was excited to see him resurface here in New York. The location is the old Montrachet space in Tribeca.
Liebrandt was known for pushing the envelope at Papillon, Atlas and Gilt with some molecular gastronomy and elaborate plating. The cuisine at Corton is more accessible and less ambitious but no less delicious.
We opted for the tasting menu. One of the highlights were Ocean trout ballotine - White Sturgeon Caviar, Sake Creme. The caviar added just a touch of salty brineness to the trout. Another highlight was Filet of Black Angus Beef -Beet, Oxtail, Fondant Potato. Beef dishes are often boring but this was tasty and the oxtail that came with it was perhaps the best part of the dish. A rich ball of shredded oxtail. Yum.
Only miss for me was the composed cheese course, but then again I am not a big fan of composed cheese courses. Send out a selection of some excellent cheese at the right temperature and I am a happy man. No need to fuss or muss it up.
We drank well and found some bargains so didn't break the bank. Apparently the reserve list needs to be ordered from in advance (its online), but we weren't contemplating having to eat ramen for the next month so we stuck to the printed list, which was short but sweet.
There were only about 4 signature cocktails. The Vert cocktail with Japanese cucumber was the best I tried.
Corton is a dressy restaurant but not an overly formal place. I'm excited to try more of the menu on my next visit.
Wow, I was really impressed! We had just dined at per se a few nights before so that is saying a lot. Corton shined in the areas that were deficient in my opinion at per se. I love chefs who are obsessive about precision and details. The fact that Liebrandt said his favorite kitchen tool was a microtweezer should tell you something! 95% of what I was served was ecstacy-inducing and thrilling. Every amuse and pre-dessert was an epiphany. People complain about the stark decor but honestly the food is so transfixing you notice little else once a course arrives. During the dining experience I became almost childlike in my eager anticipation of the next beautiful multi-sensory surprise. The foie gras torchon is the best I have ever had. The rich flavor of the foie gras is heightened by the bitter/sour/sweet symphony of the beet/citrus/hibiscus preparation. It is also paired with a perfectly toasted little brioche that added just the right density and texture. I could have died right there but then I'd miss out on the next course! The turbot was equally fabulous. The dish is the classed up, art-house riff on fish sticks and clam chowder. Instead of ruining the fish with frying, Liebrandt maintains the integrity of the fish by adding a razor thin slice of brioche toast on top for texture. The restrained use of clam chowder as a suave sauce is novel and yet it works so well you wonder why no one thought of it before. It complements the fish without overpowering it.
Unlike at per se, the portions at Corton are not designed for Kobayashi. In addition, Corton finished strong with its desserts and petit fours. The caramelized brioche was amazing! Robert Truitt plays "My Fair Lady" with a humble piece of toast. I had no idea how stunning it could be. It's the choose your own adventure of desserts with blue cheese in one corner, a sliver of chocolate in one corner, passion fruit and banana sorbet underneath. Every bite is scrumptious in a different way.
At the end of the evening I felt giddy like at the end of a whirlwind first date: expertly wooed and starry-eyed. Liebrandt and Nieporent together are truly a force to be reckoned with. Bravo gentlemen! I hope you keep up the great work!
I made reservations just before coming in for dinner, the receptionist was extremely welcoming, which basically set the tone for the evening. When I stepped inside, things were only looking up. In spite of all the carping I've read about the décor, in my mind it's an asset rather than a liability--instead of distracting from the meal with gaudy extravagance, it was sedate. Muted, yes, but I found the color palette warm rather than sterile. The service lacked perfect polish, but from the moment I entered, all the service staff were tremendously friendly, making it difficult to complain that not every spoon was placed as deftly as it might have been.
Now for the important stuff: the food. Everything started with a neat little amuse trio--a gougère stuffed with what I assumed to be Mornay (tasty, but left a little something to be desired), "egg bake", with steelhead roe nestled in a dollop of warm yolk (DELICIOUS, and I'm all for tarting up egg bake) and a green olive sponge (intriguing, subtle, nuanced; if it was ever overly salty, that problem has been completely fixed). The second wave of unordered delicacies was a foie gras chantilly with cauliflower creme which, as the bilingual contortion would suggest, was exceedingly creamy, in addition to unctuous, rich, and, well, ridiculous. What made this perfect little cup truly sing were the garnishes: a ruby port reduction and, stroke of sheer brilliance, tiny crumbs of toasted buckwheat. As far as the gratis items were concerned, the only bad bit of food I had (actually the only bad anything I had through the entire meal) was the baguette roll, which was tough, leathery, and entirely devoid of charm, a real shame, since the two butters (lescure and a house made wakame) were delicious.
As for the items I actually did order, that started with a bottle of sparkling Mauzac, a white grape I'd never heard of from Gaillac, in southwest France (recommended by the wonderful and talented sommelier, Elizabeth, and, as it turned out, delicious and a perfect pairing). My starter was the poached violet hill farms egg with salt cod foam, squid, and pheasant consommé. The presentation was rather coy, with the yellow yolk peeking through the shimmering cloud of the foam, concealing a treasure trove of wonderful bites: the squid (not as perfectly tender as it could have been, though tasty), and tiny toothsome morsels of chorizo and creamy white beans, all bound by the rich savory pheasant broth. This was a dish created by someone with a mind for flavors. Every spoon of it offered new harmonies and nuances, and by the time it all mingled together in the last bite, enriched by the egg yolk, I was in a very good mood indeed.
My main was the beautifully presented pheasant, accompanied by sweet potato purée with truffle (great), pork belly (tasty, but slightly underseasoned, as was the onion that sat next to it, being also slightly undercooked), foie gras pheasant jus (AMAZING), braised red cabbage (perfect, just the right foil for all the richness), and the side of cassoulet with coco, a dainty poached quail egg perched on top (so good I could hardly stand it). The pheasant itself was a wonder, with super crisp skin (under which was a sneaky little "stuffing" with, I believe, lemon and almond) and moist flavorful flesh. For anyone who calls this tough, I reckon it's the first time they've eaten pheasant, farm raised or no. Basically, this dish is everything I love about intricate new french cuisine: complex rather than complicated, offering a multitude of distinct flavors, but allowing everything to mesh together in new combinations and permutations. Nothing in the dish was added carelessly, down to a diminutive leaf from a heart of romaine, everything enhanced and incorporated.
Dessert amuse was coconut sorbet, lemon foam, hibiscus, and some sort of honey/oat crunchy bits, which was so good I probably could have stopped there, but thank the gods below I didn't. The caramel brioche with banana, passionfruit curd, coffee tuile, and discrete cube of stilton was, simply put, everything most fine dining desserts want to be. It brought everything, all of which came together with such resounding synergy that it's useless to describe, you just have to try it for yourself. Migniardises: passionfruit macaron (best petit four macaroon I've ever had, and I've had them damn near everywhere, it seems), earl grey truffle (quite good), chocolate with salted caramel filling (yum!), and so-called "effervescent chocolate wafers" (also lovely, but effervescent was a bit of a stretch). By the way, anyone complaining about the portion size is eating ravenously and without care--I left completely satiated, and I had eaten nothing else all day. Take your time and chew, people.
The only reason this isn't five stars is that I'm fairly certain Corton is not yet all that it will be, so I'm not allowing my expectations to plateau.
A cold January night, nothing to do, money I don't have burning a hole in my pocket, why not go to Corton... Last time I was there they treated me like a king, seems like a good idea, a good way to spend a couple hours... I was planning on getting the 3 course menu, but on the evening's tasting menu were listed some extremely appealing entries -- holy cow, holy hell, whoa, wow -- this is now my favorite restaurant, I want to eat every meal here.
They start you out with an insanely good oyster, and bread with seaweed butter which gets better and better with each and every bite... The cassoulet (containing cocoa beans, pheasant leg, chorizo, black winter truffles, black trumpet mushrooms, black olives, and a poached quail egg, among other things) was jaw-droppingly heart-stoppingly delicious -- and it came as a side for a truly spectacular pheasant breast dish, both of these counted as one course, six more remained... The sweetbread was phenomenal, covered in burrata cheese, a perfectly prepared clove of black garlic, it was very beautifully presented... The sea urchin with white sturgeon caviar and konbu gelee and cauliflower foam literally took my breath away, this dish was served to me the last time I was here and it was stunning then, but this time it really knocked my socks off... The John Dory dish was very original, came with anjou pear and a scallop and lots of creative flourishes... The first dessert, sort of, Brilliat Savarin was terrific, the cheese itself was extraordinary, came with a chickpea chip and sour-cherry pate and a bit of delectable celery root paste...The orange cream dessert was a masterpiece of construction, dozens of layers of ingredients at varying temperatures and textures and densities, they all blended together magnificently... The gianduja palette was savory and luscious... For free, for some reason, they desided to bring me a duo of brioche -- which were absolutely smashing, one was white and the other was black, the dish itself was exquisitely presented and beautiful... Then came all kinds of complementary sweets, a delicious salty caramel macaroon, a phenomenal yuzu and juniper chocolate, a divine madras curry chocolate, truffles, "effervescent crisps," and a little folded bag of cookies to take home with you...
I tried an incredible tequila, a marvelous bourbon, and then the Sommelier (Elizabeth, who is extremely beautiful and almost unbelievably friendly) presents me with a very generous "sample" (which was, basically, a full glass) of a sublime Pinot Noir (I checked the menu, it was the most expensive by-the-glass wine) on the house!
The service here is impeccable, the atmosphere is incredibly relaxed, the space itself is gorgeous -- this is the place for me -- I cannot wait to return.
Walking by one quiet evening I looked into the window and said "wait a minute, what happened to… Read more »
6 stars by Timeout NY! Did it fall short? You betcha, Mrs. Palin! As we walked in the former Montrachet space, restauranteur Drew gracefully greeted us as he was manning the front of the house. The coat check is a huge wardrobe in which they 'make it fit'. As you walk in, to your right is the bar area for cocktails while you wait. There is sure to be at least a minimal wait, as this place is always packed. Depending on whether or not he likes you, if you want to come again, Drew will 'fit you in' a table with no resy if you call beforehand. Onto the decor. Someone spent countless hours tediously etching tree branches onto the blank wall of this place. The only color I noticed on the walls were from single leaves, purposely colored in. With lots of dark chocolate woods, this place reminded me of a Vegas style resty. The lighting is modern and the staff is friendly. Too bad the food was lacking, both in size and flavor. The John Dory and octopus was a hit, as I'm not sure why grapefruit was used in so many dishes, as it was clearly overpowering some of them. Overall, the hype was purely just that. I shall not return.
P.S. I felt like I was at JoJo, for the clientele was mostly geriatric. We were the youngest ones there
7 COURSE TASTING MENU ($120) [4 entrees, 3 desserts]
-Boiselay(sp?) oyster (toasted buckwheat and nutmeg oil w/ grapefruit confit) [amouse] - good, but tiny
-canapes of gougeres (puff pastry w/ cheese), olive oil sponge cake - interesting way to open the set, definitely unique, bite sized nibbles
-Foie Gras (beet borscht gelee, blood orange) - substituted the uni w/ this, served sliced and cold, tasted like it had been cured for years, as it was saltier than usual and the consistency wasn't as soft, color was darker in texture as well, not crazy about this, rather have mine pan seared, also caramelized figs over beets any day!, optional supplement (+$22) to the uni if preferred
-Sweetbread (burrata, black truffle puree) - one pc fried, one pc roasted garlic, one pc mushroom, degustation's is much better, tasted like a cross between a scallop and really tender chicken, the burrata cheese did NOTHING for me, as it was bland, probably just there for color contrast
-John Dory, Octopus (brown butter pear, uni port jus) - prob my fave dish here, the John Dory (2pcs) were CRACKTACULAR!, even though they only gave 2 octopus tentacles, nice touch w/ the uni port jus, replacing the white port jus, as we craved uni after substituting it
-Pheasant (cassoulet, red cabbage, fresh juniper) - tiny 1" square piece, served over cabbage 'marmalade' - i thought this was overcooked, many thought their knives weren't sharp cuz it was so tough
-Brillat-savarin (sour cherry pate de fruit, chickpea) - cheese was super rich, pate de fruit tasted like haw flakes w/ celery
-Orange creme (amaretto, orange, vanilla-tamarind) - not a big amaretto fan, just OK
-White chocolate palette (pistachio, grapefruit, red wine) - tasted like a thick cheesecake to me, w/ crust and all, just OK
-chocolates served over raw caao nibs - white w/ blackberry, dark w/ pineapple (free) - paper thin rounds but packed with complexity
-chocolate selection - i tried the espresso macaroon, cinnamon truffle, peanut butter chocolate, all were fantastic
-2 take home cookies in cellophane pouch (free) - one Obama color, one Biden color, they looked like two politically correct nilla wafers
Total came out to $156/pp after everything
I took my foodie meetup here:
Pics to follow...
The restaurant is really beautiful, and the service was great, but I didn't think any of the dishes we ordered were that inspired. I enjoyed them, sure, but for these prices (and the fact that they're now up for a James Beard award) I expected a bit more...something. If you're looking for something different and it's on someone else's dime, give it a try. On a completely unrelated note, the floors by the restrooms are really, really slippery. And when I did slip, the waiters who watched me shot a real condescending look my way, like I'd had too much to drink. No, dears. Your floors really are slippery and I was in heels, like at least half of your clientele.
Excellent service, muted but elegant decor, but few dishes sparked my palette
Boy, last week was like hell on Earth frozen over. I got here a little early, not knowing how the traffic condition is. It wasn't too bad, but this place is totally indistinguishable from anything else on the block. If not for the lit up sign on its window, I would not have known where it was.
I came in, and was instantly amazed by the decor. Very modern, with simple yet elegant use of black and white color scheme. There's a coat check as soon as you walk in. The only thing is the coat check was already having issues with the number of coats that were already in the closet. This can be a potential problem, as I went on a Thursday (not the busiest).
Since I was the first one here, I sat at the cozy bar and got a Hitachino Nest White Ale. It's a Japanese beer and I have to say its one with the cleanest taste. I drank my fair share of Sapporo and Kirin Ichiban over the years and I have to say this is the best Japanese beer I ever had. At $9 a bottle, it better be.
I made a few more observation of the bar, It is plentifully stock with all kinds of liquor, wine, and beer. The rest of the dining area looks quite spacious, with a one piece sub ceiling that gives room for plenty of recessed lighting, except for the center which is opened to allow an elevated ceiling look. Simply magnificient. In addition to the recess lighting, there are various glass tube lamps that hang down from the ceiling, a bit like stalactites from a cave, and there are some tiny resemblance of that in the slopes of the wall, as they all curve a little inwards. Finally, the pièce de résistance, are the walls themselves. There are flowers and plants designs on them, except instead of just paint or picture frames like most restaurants, the designs are actually embossed on the walls. According to one of our waiters (and he looks a little like Danger Mouse), he said there was some guy that came in and spent a few weeks to sandblasted down the rest of the walls to create the embossed effect. Ouch... must have been really expensive.
When everyone finally got here, the bartender at had no problem sending the tab over for my beer, in addition, he would bring my beer over. How nice. First time I got service like that. It wasn't like the table was far, but those are the little things that keeps customer happy.
We got the $125 tasting menu, here's what I thought:
Complementary/not listed in the menu:
Soft bread/bread with filling - taste good, don't know the ingredients or the filling
Bread (Baquette, cranberry walnut toast, and one other kind, didn't try it) w/ french butter and seaweed butter - the french butter is light and mildly sweet, the seaweed butter had a light fishy taste. The baquette was good wither either butter, but the toast was best by itself
Bogues Bay Oyster with toasted buckwheat and nutmeg oil w/ grapefruit confit - It was delcious, so clean and the buckwheat gave the oyster a nice crunch
Tasting Menu:
Foie Gras (beet borscht gelee, blood orange) - a bit strong, good with toast, but not great (you gotta try foie gra w/ fig jam)
Sweetbread (burrata, black truffle puree) - taste interesting. If you have no idea what sweetbread is, don't look it up. I know that will probably get you to look it up, so let me just say, its not for the faint of heart. I eat just about anything, so let me just say, its taste like very tender chicken. The burrata and truffles didn't have much affect on the taste
John Dory | Octopus (Brown Butter Pear, White Port Jus) - The Octupus was soft, cooked just right. But the winner is the John Dory. Its a fish, which by itself is excellent. But combined with the Sea Urchin White Port Au Jus, it blew my mind!!! Had you ever had a dish that taste just like something else but you know its not? This is it. The Sea Urchin juice taste like crab "mustard" (as some ppl call it, not sure the exact term), and the John Dory has the exact texture as crab meat. Combined the both, and I felt like I was eating crab in every bite, but without having to deal with any shell. It was the best dish of the night, and best dish I had in months.
Pheasant (Cassoulet, Red Cabbage, Sweet Potato) - We were admiring the cutlery in how fancy it looks. But when it came to actual use, we had a bit of trouble with the pheasant meat. It might be the knife, or it might be the pheasant being overcooked, either way, that's not good.
bean and chorizo stew w/ a quail egg - Rather on the salty side, the quail egg yolk was nice and delicious.
Brillat-Savarin (Sour Cherry Pâte de Fruit, Chickpea) - Here's another dish that taste like something else. The Pate taste like Haw flakes (a Chinese sweets) and celery.
***Reached 5,000 characters limit, full review on my blog.
Excellent service, good food, beautifully presented, but not worth the price. The portion sizes are as understated as the decor. Sometimes a restaurant can be too creative for its own good. Corton is good, but not worth the hype.
Big Waste of Money and Time.
In a city as rife with delightful food options and culinary superstars, Drew Nieporent's Corton sorely misses the mark. On what should-have-been an otherwise slow Monday evening in the midst of a recession, our party was ignored, insulted, and most of all dissapointed.
Our waiter was curt at best, more akin to a diner waitress than to the suited gentleman he pretended to be. Our food arrived at a glacial pace, no less than an hour between each course, and it required repeated inquiries before we could receive any bread. Most dissapointing of all, however, was the lack of an explanation for the poor service given the number of times we asked whether something was the matter.
Most New Yorkers know that fine restaurants earn their keep with their wine list. We would have been more than happy to oblige, had anyone actually responded to our requests for the wine menu. Even a glass of water was hard to come by. And, the list of complaints goes on.
In a nutshell, while the food was marginal at best (relative to other fine establishments like Daniel, Bouley, Per Se, or Jean Georges) given the dissapointing service and the density of other fine restaurant choices in the area, passing on Corton is an easy decision.
3.5 stars. presentation was great, flavors were off in some dishes. food tasted fine, but not spectacular for the price. service was good.
Got the $75 prix fixe
-foie gras torchon:3 stars, served cold, with beets on the side. i'm not a big fan of beets and don't know why they chose beets instead of a fruit. serving size was decent, came with good brioche bread. would not get it again, probably because i'm only a fan of seared foie gras.
-beef: friend liked it, i thought it was standard beef fare.
- tilefish: 3 stars, fish was tender and tasty, though i thought it was undercooked, because it seemed a bit translucent and not flaky at times. i'm not sick, so i guess it must have been cooked. the chowder they poured over the fish was waaay too salty. if it wasn't for the chowder, i would have given this 4 stars.
- caramel brioche: like french toast dipped in honey. 4.5 stars, thought this was done well. simple and tasty. should have served it with a knife, couldn't cut the bread with my fork.
complimentary stuff:
- oysters: tastes good, but no different than any other raw oysters
- puff pastry and sponge thing: puff pastry was very good, was it cheese inside? the spongey green thing was waaay too salty
- seaweed butter: tastes like seaweed, but that doesn't make it taste good, and i like seaweed
- chocolate: 3 layers of chocolate desserts, i got one of everything. this was the most awesome part of dinner. got 3 diff flavors of macaroons, the salted caramel was best. lemon truffle was not good. 3 other types of choc truffles were good.
- frothy something before dessert: decent and strange
With all the hype, I was pretty sure we were going to be let down by our meal last Friday. I was wrong. From the Garden is everything I've read and more - and the portion is extremely generous. Other apps tried at our table were the Hamachi (delicious and refreshing) and the fois gras (excellent). For mains we had John Dory, Pheasant, Beef and Lamb, and everyone one of us was reluctant to share. I was also thrilled by the size of the main courses - small, but just right really given the decadence of each (the beef, for example, comes with short rib and bone marrow - divine, but easy to OD on). The caramel brioche was my favorite of the desserts, but the honey crisp apple was tasty and not too sweet. Our courses were interspersed with various amuses - a fois to start us off, a briny oyster before the mains, an ethereal chocolate-coconut foam before dessert, and chocolates and macaroons to close out the whole experience. Each one left us wanting more (as they should but rarely do). Really, all in all, this was the best fine dining experience I've had in some time. There was nothing fussy about it, but each detail was meticulously thought through, and the result was well worth it.
I never made it past the reservationist who identified himself as the owner. I was calling to book for my mom's birthday. He was beyond rude. I was utterly shocked.
a haiku: wow, so expensive / service -- fussy; food -- precious / what, no recession?
Live Music and Drink Specials!
Brooklyn, NY
Make Your Own Bloody Mary
Neighborhood: Williamsburg - North…
Neighborhood: Flatiron
Category: French
Neighborhood: Upper West Side
Category: American (New)
Neighborhood: TriBeCa
Category: American (New)
Neighborhood: Midtown East
Category: Italian
Neighborhood: Meatpacking District
Category: Italian
Some of my favorite dining destinations in the…
List of places that I have been and enjoyed.…
10 excellent NYC restaurants that consistently…
Vegetarian (or veg-friendly) places in New York…
