Corton, the anticipated collaboration between Drew Nieporent and English chef Paul Liebrandt, may not be opening this weekend, but shown above is a possible preview of the restaurant’s food: Lamb with cooking juices, salad, and pommes fondant. The dish was part of the StarChefs ICC two weeks ago, where Liebrandt presented a mini-master class about the “space age” cooking technique called sous vide, where food vacuum sealed in plastic bags is cooked gently in......

Thanks to a small roster of beers curated by owner Jimmy Carbone, Jimmy’s No. 43 has always been high on our list when we’re looking to slake our thirst. Lately we’ve come to realize that there’s much more to this subterranean spot than just beer. Thanks to the addition of Philip Kirschen-Clark, the former fish chef at wd-50, Jimmy’s is putting the gastro in gastropub. A while back, we had some roasted shishito peppers with......