Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
More Talk of a Second Liebrandt Restaurant
By
Hugh Merwin
Published Apr 22, 2009
Modified Apr 22, 2009
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
Hugh Merwin
Published Apr 22, 2009
Modified Apr 22, 2009
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
The acclaimed and iconoclastic 32-year-old chef Paul Liebrandt is today the subject of a New York Times profile. The news: after years of working in restaurants all around the world, it seems as though the Zimbabwe-born, French and English-trained chef at Corton now considers New York City home. In its way, the article all but assures the dining public that because Liebrandt ♥ NY, his days of restless culinary experimentation are over (we certainly hope not). The article even ineluctably evokes the madcap memory of Papillon, a short-lived radical dining experience where Liebrandt once played Pinky and the Brain with pastry chef Will Goldfarb. That restaurant was all about courses like the one where guests were fuzzy handcuffed to their chairs while the dinner plates got all animated and Battlebots-like and fought each other to the death with whirring chainsaw forks. You were supposed to eat the victor.
Flash forward to 2009, and the more reserved Drew Nieporent/Paul Liebrandt collaboration called Corton has three NYT stars, and Liebrandt was named a Food & Wine Best New Chef 2009 a few weeks ago. There’s now talk of another Paul Liebrandt restaurant—a more casual place than Corton—opening sometime in the near future. First off, Liebrandt recently supplied The Feedbag with the following completely noncommittal, logic puzzle quote: “What I will say is yes, I can not comment on that. I will say that maybe at some point in the future we may or may not be doing that.”
Now, embedded in the today’s NYT article is the next big clue: “For the first time, he said, [Liebrandt] is thinking of settling down with a second restaurant, with simple food like ‘the perfect beef short rib.’” Note to Liebrandt: perfectly cooked short ribs are still perfect, arguably, even if they’re delivered tableside via pneumatic tubes, and pneumatic tubes happen to be very New York. Please?
Tagged
chefs
paul liebrandt
Pinky and the Brain
Short Ribs
Hugh Merwin
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
Published Oct 10, 2026
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .