Crispy Chinese watercress salad
$$, Thai, Woodside
"This one dish has all of the fantastic tastes and flavors you could want in one bite: salty, sweet, bitter, spicy, umami, and sour. The duck comes with a side of rice and veggies."
ChefPaul Liebrandt
New York
About Paul Liebrandt
Paul Liebrandt is a chef. He was the co-owner of Corton restaurant in New York and the subject of the documentary film, A Matter of Taste: Serving Up Paul Liebrandt. He is known for his daring cuisine, creativity and eccentric style, and has been awarded two Michelin stars. He previously worked at Atlas, Gilt and Papillon in New York.
Accolades
- Two StarsMichelin Guide
- Nominee for Best Chef: New York CityJames Beard Foundation
- Nominee for Best New Restaurant (The Elm)James Beard Foundation
- Best New Restaurants (The Elm)Esquire magazine
- Best New ChefsFood & Wine
- Best New RestaurantEsquire magazine
- Three StarsThe New York Times
- Co-authorTo the Bone
Where I Go Out
Trout meunière
$$$, Burgers, Modern, American, Steakhouse, Greenwich Village
"This filet of trout meunière with jumbo lump crabmeat and brioche croutons is delicious, but the true secret is to order any of the nightly specials. These guys have it covered."
Steamed tiny buns
$$, Chinese, Shanghai, Dumplings, Chinatown
"These are simple but equally great soup dumplings served with fresh ginger oil. There's a clean and delicious consommé inside of them."
Kaki fri maki
$$$, Happy Hour, Sushi, Full Bar, Asian, Sake Bar, Midtown Manhattan
"This is an amazing mix of fried oysters, Kewpie mayonnaise, and butter lettuce in a nori roll. For me, the texture is quite beautiful."
Pasta
$$$, Italian, West Village
"Sunday dinners at Italian L'Artusi are just perfect; great pasta and a beautiful bottle of Barolo are the only way to go. If the pizzocheri (a short taglietelle) with Brussels sprouts, fontina, and sage is on the menu, get it."
Sea eel w/ yuzu
$$$, Happy Hour, Sushi, Full Bar, Asian, Sake Bar, Midtown Manhattan
"At this sushi staple, yuzu anago is a dish of beautiful, elegant sea eel scented with delicate, fresh yuzu. The texture is key with this dish. It's outstanding in every way."