5,  american (new),  french,  great for dates,  michelin-starred,  restaurant reviews,  tasting menu,  tribeca,  wine-paired menu

The Tasting Menu at Corton

My boyfriend and I were looking for a tasting menu for last weekend. We mentioned Corton and then moved past it, figuring that there’s a whole world of NYC restaurants we haven’t been to. For days, we mulled over Gramercy Tavern, Corton, Scarpetta, Corton, Ai Fiori, Corton, Aldea . . . and then we actually read the menu on Corton’s website. SOLD. “Wacked-out modernist cuisine”, my boyfriend calls it. With two much-deserved Michelin stars to boot.

Corton NYC Tasting Menu

This is the $155 tasting menu with wine pairings also at $155:

Corton NYC Tasting Menu

This cracker with a micro shiso leaf (that’s Japanese mint, although it has a flavor all its own) came way too fast for me to have my memory-bearings about me. You can’t beat the cuteness of that leaf, though.

Corton NYC Tasting Menu
arugula Gorgonzola cake

Soft and slightly bitter, with a kick of blue cheese.

Corton NYC Tasting Menu
lemongrass tuile and some fried balls of something

The tuile (or crispy wafer) tasted like Froot Loops, and we seem to think the fried balls were cheesy, but don’t make this your sole reason for making a reservation just in case I’m wrong. They were served alongside a homemade XO sauce (that’s Chinese dried seafood sauce, although I think any non-seafood-lover would like it), and we love XO, but the fried ball was sadly the wrong vessel for the sauce, and I didn’t get the flavor of it at all.

Corton NYC Tasting Menu
XO sauce

Corton NYC Tasting Menu

Corton NYC Tasting Menu
pretzel and candied chestnut brioche

Pretzels in the bread basket make me swoon. So did the candied square of chestnut at the center of this roll.

Corton NYC Tasting Menu
sweet cream butter, apricot black olive butter

Corton NYC Tasting Menu
black bean chawanmushi, confit citrus

There was about an eighth of an inch of custard in this pot, but it packed a salty flavor punch with notes of bacon and leafy greens. The confit citrus peel was a deliiiiicious crunchy addition. Black bean and orange–who knew?

Corton NYC Tasting Menu

Corton NYC Tasting Menu

Corton NYC Tasting Menu
black truffle: classic foie gras and black truffle spiral, toasted buckwheat, kombu toffee

I love how the menu calls this a “classic foie gras and black truffle spiral”. I’ve never seen anything remotely resembling it before. The foie torchon (so smooth, so creamy) was surrounded by a gelee layer of black truffle that was unfortunately overpowered by the flavor of the liver, but the dish overall was really nice and really savory. For someone who likes the flavor of mushrooms but thinks they’re kind of weird-looking and weird-feeling, this completely homogenous sauce-like preparation was perfect, and the apple sliver and crisp kombu (kelp) strip added the necessary crunch. A scoop of radish added brightness and sourness. The toasted buckwheat roll on the side was perfectly soft on the inside but provided enough structure to make a great foie vessel.

Corton NYC Tasting Menu

Corton NYC Tasting Menu

Corton NYC Tasting Menu
spirit of sweet potato: sweet potato gnocchi, pumpkin seeds, warm Serrano ham consomme

The juxtaposition between the rich potato gnocchi and ham consomme and the fresh leaves and tiny romanesco (prettiest vegetable ever, right?) made this a much more complex dish than I expected at first glance. The egg nestled next to the gnocchi broke to spread a single drop of balsamic, making the consomme even richer.

Corton NYC Tasting Menu

Corton NYC Tasting Menu
smoke and winter: flavors of smoke and winter–smoked cod cheek, smoked mackerel, ricotta whey, whole grain mustard and hazelnut, green olive paste

I was excited to try my first cod cheek (foreground), but the sliver of smoked mackerel (background) was actually more flavorful and more tender. This wasn’t the first fish in whey I’ve had recently, and I still love the tenderness and simplicity it lends to a seafood dish. I also liked the crunchy whole-grain mustard and the meringue-like texture of the triangular black . . . thing.

Corton NYC Tasting Menu
kalamansi mandarin mochi, Persian lime

This little sweet and sour ball was delivered in a box dotted with ripe calamansi (sour citrus) fruits. I almost didn’t expect it to be sweet, coming so soon in the meal, but it was a whirl of orange-y, lime-y, yuzu-y ice cream wrapped in a mochi skin. I loved the little speck of gold leaf, because I am a glutton for luxury.

Corton NYC Tasting Menu

Corton NYC Tasting Menu
Atlantic turbot, fine mousseline of white pine and black truffle, delicate puree of Winesap apple and pine, bergamot paste, creamy veloute of chestnut and mussel

Wonderfully gelatinous charred turbot belly (foreground right), a curry-like sauce, sweet apple gel, a tender mussel, cabbage stuffed with chopped chestnut and resembling a little brain (background left), a tiny caterpillar-like cylinder of something crunchy like a radish (background right). The “tarte rouge” served on the side was like a side salad with fresh beets and radishes and a cracker instead of croutons. The yuzu cream on the edge of the plate–heaven.

This dish was a huge mishmash of textures and sour and bitter flavors. I’m not sure how composed you can call a dish with so many elements, but I’m not sure I care about composition when everything is so delicious and interesting.

Corton NYC Tasting Menu
tart rouge

Corton NYC Tasting Menu

Corton NYC Tasting Menu
buckwheat soup dumpling with oxtail, truffle, sweet bread

I’ve had a soup dumpling or two hundred in my time in NYC, but this sour-rich-deep-dark one was completely new to me. We debated about whether the oxtail, truffle, and sweetbreads were all necessary since none of those specific flavors came through, but we decided that the dumpling wouldn’t have tasted the same without each one of them, that the overall outcome was more important than the presence of individual ingredients. My boyfriend said it reminded him of a Persian beef stew with Persian lime.

Also: gold leaf.

Corton NYC Tasting Menu
calotte de boeuf cooked in black birch, slow-cooked oxtail, turnip and white miso puree

Apparently the calotte de boeuf is the meat that forms that cap of a prime rib. This is either the best part of the cow or the part that butchers throw away, depending on which blog Google directs you to. Apparently this cut is sometimes called deckle but is different than the deckle used in pastrami. I’m confused. But I’m not confused about how totally tasty, totally homey, totally sausage-y this calotte was–completely at odds with the sour black miso and onion served on the side. I loved the tender artichoke slice (foreground right), but the best part of the dish was the little chilled cube of gelatinous tea (background left). Something about how delicious it was just sent me over the edge, and I had to stop eating for a second to keep from crying. WHAT.

Corton NYC Tasting Menu
black miso and onion

Corton NYC Tasting Menu
tartare de boeuf, delicate gelee of beef shin, green mango, hazelnut cream

Served on the side of the calotte was this tartare with chive and onion flavors and that sweet and fatty gelee underneath. The “bread” was a puffed beef tendon similar to the one we saw at wd~50 a few months ago. It’s like a packing peanut covered in movie popcorn butter. This one wasn’t as buttery as theirs, but I was happy to see it on another dish at all.

Corton NYC Tasting Menu
beef tendon

Corton NYC Tasting Menu

Corton NYC Tasting Menu
Salers raw cow’s milk cheese from the Auvergne region in France, lemon date gelee, sable of Malabar pepper

“These cows graze on shoots”, our server told us, “so it’s a very floral cheese.” What he meant was that this was going to taste like a really stanky barnyard. Luckily, it was diluted by the sweet fig and Malabar (Indian) spice-covered bread sliver that reminded us of gingerbread. The gelee was unfortunately unflavored, but overall, I thought it a well-composed dish.

Corton NYC Tasting Menu
tarte a l’orange

This was shown to us whole and then whisked away to the kitchen so that we’d forget about it and enjoy the two bites that would arrive on our next plate.

Corton NYC Tasting Menu

The sommelier, if it’s not clear, was excellent.

Corton NYC Tasting Menu
tarte a l’orange: blood orange tart, blood orange sorbet, blood orange dentil

This blood orange sorbet tasted like the white Smarties candies. My boyfriend observed this with his extra-attuned palate, and he was entirely correct. The tart was like an old-fashioned cream pie with a pink iridescent top, and the sorbet was almost too sour for how tame the flavor of the pie was, but both were delicious in their own right. They also made our glasses of Sauternes taste herbal. I can’t find any information about what a culinary dentil is that doesn’t involve Chef Paul Liebrandt, but its traditional definition calls it an architectural detail, so maybe the delicate slice of blood orange candy garnishing the sorbet is the architectural detail on this dessert in Chef Liebrandt’s eyes.

Also: gold leaf.

Corton NYC Tasting Menu

Corton NYC Tasting Menu

Corton NYC Tasting Menu
fig: cremeux of Mast Brothers Moho River Chocolate, black mission fig ice cream, tarragon gelee

There was again no discernible flavor to this gelee, but the creamy dark Brooklyn chocolate with notes of peanut butter made up for that in spades. I loved the texture of the seeds in the fig and the fact that it was cold.

Also: gold leaf.

Corton NYC Tasting Menu
mulled wine pate de fruits

Just as bursting with flavor as you want them to be.

Corton NYC Tasting Menu
nougat

Is anything more seemingly-boring and yet actually-delicious than nougat? It was so good that I got distracted and have no idea what the pastry was. But I do know that the chocolate on top is Chef Liebrandt’s initials.

Corton NYC Tasting Menu

Something chocolatey!

Corton NYC Tasting Menu

A tray of French macarons being lowered onto the table.

Corton NYC Tasting Menu
banana and gingerbread French macarons

Perfection.

Corton NYC Tasting Menu
assorted chocolates

Included a grapefruit one that we both agreed was straight-up gross, and I say that as someone who simply loves grapefruit. Luckily, I had saved the salty caramel one for last and made up for it.

Rating One StarOne StarOne StarOne StarOne Star

Corton NYC Tasting Menu

Even as someone who has given Corton a perfect rating both times I’ve visited, I can see why the reviews of it include extreme highs and extreme lows. It has, for instance, only three and a half out of five stars on Yelp but also two out of three Michelin stars on a list that only includes about fifty New York City restaurants. The “problem” with Corton is two-fold:

1) There are a LOT of ingredients on the plate. You can rarely taste all of them, which leads you to question how necessary they are.

2) The portions are extremely small. It’s not a matter of my being a glutton, because I always leave Corton satisfied with plenty of dessert left on the table. The problem is that I want to taste each element on its own and with the other elements on the plate. This just isn’t possible when there’s one bite of smoked mackerel, one petal of artichoke, a piece of turbot belly that isn’t even equal to a single forkful. Once you taste it, it’s gone. I think this could come off as too precious to someone who doesn’t have patience for rarefied food.

Despite these complaints, the overall effect of the dishes at Corton is still, for me, sheer bliss. To me, the preciousness feels special, not stupid. Because there’s so little of everything, every single bite has to be perfect. And I haven’t been anywhere in NYC that’s making this kind of tiny-yet-hugely-thoughtful food. But let me know if you do, because my life is pretty low on five-donut dinners at the moment.

Corton
239 West Broadway
New York, NY 10013 (map)

6 Comments

    • donuts4dinner

      It’s definitely the kind of food that people who don’t like modernist cuisine make fun of. I remember posting a picture of a dish from the wd~50 website to my blog before we went there for the first time and acting like it was barely food, but those dishes seem gigantic next to these. But there are plenty of them! And they’re all delicious!

  • ellenost

    As always, great report and beautiful photos. I had the tasting menu at Corton a few weeks ago, and a number of the dishes have already changed (smoke and winter, orange tart, soup dumpling). I’ve dined at Corton three times, and while I find Liebrandt’s food to be very creative, I find it to be delicious too.

  • SmilingLion

    Great photos as usual! I was wondering about the dumpling seeing as how it resembles the xiaolongbao but with a buckwheat skin. Was the skin barely thick enough to keep the soup in? Was the soup inside piping hot? This is one restaurant we are kicking ourselves having missed during our last NY trip, now even more so after reading your writeup.