Five years since Paul Liebrandt opening his two Michelin-starred Tribeca restaurant Corton, the acclaimed chef has opened his long-anticipated followup The Elm inside the King & Grove Williamsburg. Liebrandt by far is the biggest name to open up a fine dining restaurant in the neighborhood; The Elm began service last Friday in a subterranean space underneath the hotel, serving French-derived fare with global inspirations.

The chef breaks down the dinner menu into four categories: Raw, Sea, Land and Shared. A colorful explosion of microgreens, herbs and edible flowers makes up the raw Crudites dish ($17) and the equally appealing Foie Gras ($18) comes topped with a coral-colored spiced strawberry gelée. Orbed Gnudi ($20) and a tender scallop bathe in a spicy "Tom Yum" broth; an artfully-composed plate of cripsy-skinned Duck ($25) comes with bits of pickled cherry, tender mushrooms and a toasted honey jus.

Large format shared plates include the Chicken "Kiev Style" ($56) with roasted garlic and Pork Belly ($58) with "Pan con Tomate," baby squid and tomatillo. The restaurant also serves breakfast—it's in hotel, after all—with dishes like Lobster Benedict ($19) with a house-made crumpet and Scottish Smoked Salmon ($16) with rye, pickled juniper berries and radish.

Looking ahead, an eight seat chef's counter debuts this fall, offering a multi-course, seasonal tasting menu in a private area adjacent to the open kitchen. For now, diners can opt for a seat in the main dining space beneath the "living wall" at the multi-wood tables and leather booths or at the tile-front bar. Cocktails mixed with fresh herbs and fruits include The Beehive, with Herradura, Honey, Lavender, but the impressive wine program should be considered as well. The restaurant offers an impressively large selection of vintages by the glass, half bottle and full bottle plus a selection of large format bottles.

160 North 12th Street, (718) 218-1088.

The Elm Dinner

The Elm Wine

The Elm Dessert

The Elm Breakfast