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Posted by rich on 03/22/2009
I remember Montrachet and many of Drew's other wonderful restaurants as I walk into this simple but beautiful room. He greets you adding to the anticipated wonderful expericence. The service is attentive but not overwhelming. Then all hell breaks loose. the menu is soooooo limted with the food preparation and quality top notch, but come on Drew didnt end up looking as he does eating these portions. An excellent place to lose weight, the portions are as small as AIG bonuses are large. Sorry Drew try again.
Posted by Anonymous on 03/21/2009
The food is very beautiful, refined and delicious. The service is knowledgeable and there is a great selection of wines. I would recommend the tasting menu to get a true feel of the chefs abilities but be aware it is extremely expensive for what you get. Also the dining room atmosphere is similar to the old man eating at the end of 2001 Space Odyssey. Both in looks and age of the clientele.
Posted by Lorrie Stuart on 03/18/2009
Sometimes, reading the reviews on this space and several others, I wonder if I am living in an alternative universe. This is certainly the case for Corton. Many of the reviews below have been negative at best, and yet my experience was completely delightful. The food is quite inventive: New York Magazine voted the seasonal salad "Best in NYC", but I am here to say that the diver scallops with barely-cooked shrimp and uni are fantastic. Moreover, the "extras" are generous to a fault: our "amuse bouche" was essentially a cup of foie gras topped with a very tasty foam. The service, much maligned below, is really quite wonderful -- our waiter was funny, knowledgeable, and quick to note any needs on our part. The space is rather boring -- unlike Montrachet, which it has supplanted in the Nierepont galaxy -- but that is a small quibble for a very, very good restaurant.
Posted by anonymous on 01/31/2009
Corton offers moments of excellence but too much is disappointing. The price fixed $79 dinner provides value but the overall experience is mediocre. The service is poor and this is in good part because the wait staff is overtly insincere. We were given a choice of two inappropriate tables, one was a table for two they set for three so I watched kitchen traffic all evening - the other was a round table for 6, which we were told "could be made cozy." Many of the dishes " involved a prominent repetition of egg foam which became a little sickening - variations on a savory zabaglione. A waiter should be gracious but ours was not. One of us asked a question about the wine he could not answer so he smirked. He also described the lamb entree as "Morrocan" but I am pretty sure lamb in coffee is a Swedish preparation. Maybe he makes these things up as he goes along. The desserts were good - not great. The cream cake and cheese plate particular disappointments; the cheeses just weren't good and when we asked for a second slice of focaccio (served with the cheese) they had none left. Earlier in the meal we were told that they baked each item freshly, accounting for long waits. I think our meal took more than 2 1/2 hours. Our waiter seemed to pace our 3 course dinner with the table next to us that ordered the 5 course dinner. We waited so long for our coffee that I wondered whether they were going to tell us that they had to finish roasting the beans - that is the level of pretense you are asked to accept. Favorites: The chef's lime foam on coconut custard with buried sweet raisins is very nice. The chocolates are truly fantastic. Worth one visit. Could be super but is not. Step one: try for greater textural variation - and less attention to egg.
Posted by Anonymous on 01/23/2009
The interior was beautifu though service mediocre and food worse. It was bland and over prepared. Portion control takes on new meaning here! They try to make up for it with tidbits during the meal, "compliments of the chef". It's a bad sign when you have to fill up with bread to leave the restaurant sated. Certainly not worth the notable expense or at any price.
Posted by Manhattan Gourmand on 12/25/2008
My wife and two teenage youg daughters recently had one of our most memorable meals at Cortonthe long awaited reincarnation of Montrachet. The overall experience felt as fresh and exciting as the young days at Craft (sadly that restaurant is a faded glory now with Colicchio way off on other ventures). Perhaps having Drew Nierporent present fluffed up the operational aspects alluded to in some of the other reviews, but the service and pace of the meal were spot-on. It is clear he really wants this new venture to succeed, and on this night he did beyond our expectations. For 3 excellent courses (across the board for the 4 of us) and 4 additional savories, it was a very good price. We felt more than satisifed with both quantity and quality by the time we had to make a [select]ion from their fabulous petit fours. Even more memorable, we had the excellent sommelier Elizabeth do a wine pairing for us. She opened new bottles not present on the wine-by-the-glass menu. Her innovative and delicious [select]ions and service took the meal from the merely sublime to transcendent. Corton totally deserves the NY Times three stars, and we have already sent many friends..
Posted by Frequent New York Diner on 12/16/2008
There has been much hype about this restaurant in the press recently including a terrific review in the Times. I went with great expectations. I was terribly disappointed. The food was just too fussy, lots of ingredients and lots of preparation but missing the most essential element, taste. The service was brusque, at those prices, spilling water on the table almost every time it was served is inexusable. This is a 3 star restaurant?