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Help us make it rightLocated in the heart of the Tribeca neighbourhood, Corton is a partnership between renowned restaurateur Drew Nieporent and Chef Paul Liebrandt, whose contemporary French menu melds classic French cuisine with a modern approach to ingredients and technique. Fresh, intense flavours bring the three-course prix fixe and tasting menus to life, with highlights including the Maine Lobster, Elysian...
Drew Nieporent’s long commitment to Tribeca continues in the space that housed the legendary Montrachet and Corton. Chef/par...tner Markus Glocker’s modern European menu reflects his Austrian heritage and diverse experiences . Dishes like Octopus “Pastrami,” Roasted Beets Linzer and Veal Tenderloin “Tramezzini” are inventive and delicious. Diners may order two ($58), three ($72) or four courses...
Corton is located in the heart of Tribeca and occupies the former Montrachet space. Renowned restaurateur Drew Nieporent and Chef Paul Liebrandt have created an inviting and romantic ambiance in a 65-seat dining room that is light and intimate, with vaulted ceilings. Corton features a modern French menu where Chef Paul Liebrandt adds his own personal style to the greatly respected tradition of...
There are high spirits in Bâtard’s dining room, which hums, and at times roars, with the sound of people having a fine night on the town. Markus Glocker’s cooking plays well with others, and his flexible à la carte menu encourages you to get to know a bottle or two. For some drinkers it will be impossible not to order Burgundy at a restaurant called Bâtard, although noncomformists will find...
Pete Wells weighs in on the noodles and more at Ivan Ramen: "The mazemens, a form Mr. Orkin has mastered more fully than anyone in the city, justify the price. (The red-hot cold mazemen, dressed with salty, spicy sesame and accessorized with two prawns, should settle any doubts.) The soup ramens do not, at least not yet. Several times, the broth arrived well below the scalding heat that gives...
Pete Wells reviews Racines NY, a Tribeca wine bar imported from Paris, where the food surpasses simple bar snacks: "[Frédéric] Duca served a length of barely seared wild salmon, the raw flesh inside the intense orange-red of a persimmon, with a scoop of cucumber sorbet and a schmear of warm cauliflower cream. These are two of the mildest vegetables in existence, so combining them would not seem...
Starting tonight, guests won't have to worry about hearing their dinner companions at Bâtard, which has been getting some noise complaints from diners and critics like Gael Greene who dubbed it "painfully noisy." After receiving complaints, owner and Tribeca restaurant legend Drew Nieporent, immediately put up sound proofing — sending us pics as proof.
· All Coverage of Bâtard [~ENY~]
Adam Platt files on Drew Nieporent's newest, Bâtard this week. He likes the "unpretentiousness" of the restaurant, compared to its predecessor Corton, and is mostly a fan of Markus Glocker's "classically sophisticated" menu:
"[T]here's...an elegant rabbit dish on the menu at this elegant restaurant (prepared in the "bouillabaisse" style with saffron ravioli and a garlicky rouille sauce), and...
Food was mediocre, service was slow and the room was stuffy.
The Octopus Pastrami was as bland as the ordinary mayonnaise it was served with. Absolutely tasteless. The Artic Char was well cooked along with clams and mussels, but the broth was way too salty. I realize they want to make money on the wines, but $24 for a 4 oz. glass of 2014 French Chardonnay which should have stayed in the bottle for several more years, was insulting, and should not have...
We just came back from our Valentine's Day dinner and are very disappointed in bâtard. We booked the restaurant about two weeks before Valentine's Day knowing that we could only choose 3 or 4 courses from the Valentine's menu. We checked the menu online before booking and it looked good. However, the menu for tonight's dinner is TOTALLY different and much worse than what's on the website....
Batard never disappoints. Wonderful meal, attentive service.
Batard was absolutely delicious, and every point of contact with the staff made for a positive experience. I would highly recommend Batard and will definitely visit again!
James Beard Foundation BEST NEW RESTAURANT 2015 - Drew Nieporent’s long commitment to Tribeca continues in the space that housed the legendary Montrachet with Michelin-starred dining at Bâtard. Chef/partner Markus Glocker’s modern European menu reflects his Austrian heritage and diverse experiences (Gordon Ramsay, Charlie Trotter). Dishes like Octopus “Pastrami,” Roasted Beets Linzer and Veal...
Corton, Llc was founded in 2007. Corton, Llc specializes in Retail - Family Restaurants.
The décor is elegantly minimal, though warm and vibrant. The menu is perfectly crafted to showcase the technique, skills and creativity of Chef Marcus Glocker. Inspired by European and American cuisine, each dish is a perfect blend of presentation and flavor. With an excellent wine list to accompany the menu, it's a good place for a classy dinner out on a date or with friends. Dishes to try...
Modern French cuisine awaits patrons at Corton, located in the Tribeca neighborhood between Walker and White Streets. Choose from a three-course prix fixe menu or the chefÂs tasting menu.
Corton is the brainchild of noted restaurateur Drew Nieporent and avant-garde British chef Paul Liebrandt. This minimalistic restaurant occupies the space which was previously the domain of the long-standing restaurant Montrachet. The menu at Corton offers a choice of a prix-fixe menu featuring three courses, and a tasting menu which offers a wider selection and is recommended to be had by the...
Tribeca is not well populated at night; on-street parking shoudn't be hard to find.
The $76 prix-fixe menu is the way to go; you get a sense of how Liebrandt cooks without breaking the bank completely. The chef's tasting menu is for hardcore foodists only.
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