Corton Brings France to Tribeca

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Although Corton is situated in the heart of Tribeca, New York City, its guests may well feel like they have been whisked across the ocean to France. The dining area embodies the fresh vitality of the French countryside, with life and vine embossed walls, vaulted ceilings, natural-toned chairs and promising banquettes. Not only is the restaurant named after the region of Burgandy with the largest Grand Cru selection, but Executive Chef Paul Liebrandt has crafted a delicious blend of classic French cuisine with an innovative approach to ingredients and techniques. Liebrandt offers a seasonal tasting menu in addition to the normal tasting menu. The dishes are diverse enough to satisfy even the most eclectic guest’s taste, ranging from Burgandy snail, Tandoori Monkfish, turbot with frog legs, green mango, and turmeric spiced Velouté, and spring rabbit, among others. The desserts are prepared by pastry chef Shawn Gawle and include rhubarb with Thai basil, sake and rhubarb effervescence, and chocolate with apricots and sesame. Liebrandt is also a co-owner of the restaurant and has clearly invested much time and effort into Corton. The notable food critics agree: Corton has been honored with two Michelin stars as well as three stars by The New York Times.

The Great Gaby

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Few New Yorkians have not heard of Gaby, the delicious French restaurant located near the Times Square and Broadway theaters. The restaurant is open for breakfast, lunch, and dinner, and provides a wide range of delicious options for every meal. Guests might recognize Executive Chef Sylain Harribey as the recent winner of the popular Food Network show Chopped. Harribey was born and raised in France and attended the exclusive Culinary School of Talence for training. He demonstrates his French culinary skills with French classics such as French onion soup served with Parmesan cheese, warm brie salad, and escargot basquaise (escargots fricassee in puff pastry served with mushrooms and chorizo in a red wine reduction). The dessert menu offers a combination of traditional American indulgences and French fare, including chocolate lava cake, apple crumble, mini cheesecakes, and crème brulee. The restaurant also has a similarly luxurious bar that is renowned for its tapas and chic cocktails. The extensive wine list offers more than forty different labels from around the world. The delicious fare is matched by an intense focus on customer satisfaction and excellent service skills, making Gaby a perfect destination for any occasion.

Glittering Lights and Decadent Dishes at Adour

Within the culinary world the name “Alain Ducasse” is similar to the magic “Abracadabra,” for at one of his restaurants, a glittering and luxurious realm of delicious food awaits discovery. New York City’s Adour is no different. Located on 55th Street between Fifth and Madison Avenues and situated within the St. Regis Hotel, Adour combines a focus on traditional, high-quality French cuisine while also creating exciting new menu options and emphasizing seasonality. Executive chef Julien Jouhannaud showcases his French training and experience in two- and three-Michelin starred establishments in France, Singapore, and Las Vegas. The menu consists of both traditional French fare and innovative dishes such as a braised sea bass served with shellfish and champagne sauce, farm-raised lamb lion and chops with roasted vegetables and cooking jus, and grenadine of veal with truffled vegetable matignon, and velours sauce. The dessert menu similarly offers both classic French and other desserts, from a dark chocolate sorbet served with coffee granite and caramelized brioche croutons, poached rhubarb served with light yogurt cream and strawberry granite, and a hazelnut soufflé with grapefruit sorbet, among others. The restaurant is only open Tuesday through Saturday for dinner, and reservations are strongly encouraged.

French Fare at Cafe Boulud

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Fodor’s reviews New York restaurant Cafe Boulud, where French chef Daniel Boulud’s culinary traditions are continued. Executive chef Gavin Kaysen has been recognized by the James Beard Foundation as a “Rising Star Chef” winner in 2008, and the restaurant itself has won three stars from The New York Times. Read more here.

International Cuisine at Commerce

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Fodor’s reviews Commerce, a former speakeasy situated in Greenwich Village. Executive Chef and owner Harold Moore, the mentor to Chef Daniel Boulud, creates simple and straightforward dishes that challenge excellence. Read more here.