Finding Corton is easy. It is impossible to miss the giant hill as one drives through the Cote d’Or. However, the New York restaurant bearing the same name is difficult to locate, even if you are staring right at it. The only indication of the restaurant’s location is the name stenciled in a neutral color on the small, main window. My wife and I walked right by Corton twice, which is a life threatening situation when the temperature is hovering near 10 degrees. The warm atmosphere of the restaurant was felt instantly as we entered the small space. The lighting and sound are mellow and the staff gracious.

Even though the restaurant is named for a famous appellation in Burgundy, I was most interested in the food at Corton. Paul Liebrandt , the  executive chef, is one of the most skilled cooks in NYC. I was blown away by the foie gras dish he prepared at the La Paulee last March and was eager to taste his menu at Corton. Several starters arrived at the table and, although small, they were intense. That would be a theme for all the food served. The portions were restrained, but each of the dishes bursted with complex flavors. Liebrandt’s current froie gras preparation is coated in a beet spread and served with quince. The combination worked and thoroughly satisfied my fat tooth. Perhaps even better was the Violet Hill Farm Egg, which was presented on several plates. The dish included a serving of pig head which was outstanding. We both ordered the Painted Hills Beef entrée, also served on multiple plates. The beef, extremely dense and rich, was perfectly cooked. On the side was a stunningly flavorful serving of veal cheek. Since we still had wine in our glasses, I ordered a cheese plate, which was excellent. The chocolate tart, while very good, was slightly boring. A bigger disappointment was the Macoun Apple dessert. More savory than then sweet, the dish was dominated by a strong dose of rosemary.

While the food was the highlight of the evening, the wines were also very good. After an introductory glass of Champagne, I ordered a half bottle of 2005 Michel Bouzereau Meursault Les Grands Charrons. The wine is a good example of Meursault, slight nutty and rich on the palate. At the recommendation of the sommelier, we drank a 2000 Joseph Roty Clos Prieur Bas. The nose was musty at first, but that blew off and revealed nice earthy aromas. Like most wines from this vintage, the Roty is very soft and supple in the mouth. The vintage did not receive great press upon release, but the wines are very enjoyable at the moment and perfect for consumption in restaurants. The New York Times awarded Corton 3 stars and I would not be surprised if it received a 4 star in the future. Corton is an outstanding restaurant that will satisfy both the wine lover and the foodie.

 
 


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06/09/2017 01:59

Corton is known to be one of the classic yet best restaurants in New York. I am so glad that you and your wife were lucky enough to be there and experience how it feels to eat there. I've heard so many good feedback from the customers who've been there. Those comments are actually encouraging me to be there one day! Thanks you for your simple review!

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08/03/2016 01:47

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04/26/2017 20:38

A dinner in Corton is worth being proud. By the way, thank you for bringing us to the whole experience of having a cozy dinner in this fancy restaurant. Corton is known to be one of the high end restaurants in the town, and it is totally a big deal to have a dinner here! Wine and Champagne here are two of their many distinctive assets. How I wish I can have a dinner here one night with my loved ones!

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