Corton
(Now Closed)French Restaurant$$$$
Tribeca, New York
Has a stamp of approval from GQ Magazine and The Corcoran Group
22 Tips and reviews
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Shirin HJune 7, 2013Absolutely one of my favorite meals in NYC ever. I have tried many Michelin starred restaurants as well as high Zagat rated places, and this was amazing. The dessert was the best I've had ever.
The Food SlutsJune 12, 2012Simply exquisite. The incredible desserts alone (we loved the grapefruit meringue with smooth grapefruit sorbet, ginger crème & burnt honey sabayon) make the $115 prix fixe feel like a bargain. Read more
Jeremy Perez-CruzMay 9, 2013Highly imaginative and perfectly balanced cuisine. Honestly, some of the most delicious food I've had the pleasure of enjoying. I'm surprised Corton isn't booked months out.
The Corcoran GroupSeptember 19, 2011One of our best dining experiences in NYC, and well worth the price. The food is over the top, but the simplest things are the best – we love the Green Market salad.
GQ MagazineJune 7, 2012The food is tasty and generous extras abound. Try the hare-and-foie-gras torte paired with a disk of hare royale.
Tommy KaneJanuary 29, 2012Amazing food. Check out the HBO documentary about the chef, Paul Liebrandt. Very pricy but a once in a lifetime experience.
Irina PerfectMarch 4, 2012Love the idea that its pre fixe menu only. The dishes not only eye candy, but a candy for the taste buds.
Eric BacolasNovember 24, 2010Get the wine pairing with the tatsing menu - and if you can splurge, go for the white truffle supplement
Premshree PillaiJuly 30, 2013The food is imaginative and keeps you interested. The space feels very impersonal though, and the service is pretty mediocre for a restaurant of this calibre.
BravoNovember 11, 2010The future of fine dining, a very balanced mixture of classical and modern techniques. -Seth Caro, Top Chef Just Desserts
Gilt CityAugust 23, 2010With two Michelin stars, Paul Liebrandt’s contemporary French restaurant is not to be missed. Period.
Michelle AragonAugust 19, 2011An experience for the senses. Be sure to wave at the chef, he loves it! ;)
Christine BeAugust 29, 2011Try to identify what's on your plate before they tell you. Wave at Paul through the glass, he likes that.
Kate HuyettAugust 28, 2010Think this place is overhyped. For better food and better service at same price point, go to Bouley which is very close by.
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Chef @PaulLiebrandt's modern French menu melds the tradition of classical cuisine with a contemporary approach to ingredients and technique. Pastry Chef @shawngawle.
Permanently closed (Show more)
- Tue–Sat
- 5:30 PM–10:00 PM
(212) 219-2777
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