906 replies to this topic

[oakapple]

No chance of any of this happening. Corton is owned and managed by a professional restaurant organization. And when something doesn't work they are smart enough to change it.

I agree that Nieporent is very savvy and is unlikely to sign up for such stupidity. But it's worth noting that the Gilt team also changed many of the things Bruni initially complained of. With the review season these days coming so quickly, it just wasn't soon enough.

How long was Montrachet open for?

Different than doing stupid things from the start.

Montrachet lasted for 20 years, which these days is a pretty impressive run. I think a big part of the problem was that the executive chef position at Montrachet was often a stepping stone to bigger & better things. An astonishing number of people cycled through that kitchen—some of the industry's best known names. It says a lot about Nieporent's management skill that he kept it going as long as he did. But the fact is, when you have to keep finding another three-star chef every few years, it's going to take a toll.

[oakapple]

My impression is that it would be a mistake to look at Corton as any kind of real continuation of Montrachet.

It's best to think of it as a brand new restaurant. By changing the name, Nieporent obviously thought so too. But some comparisons are unavoidable. FloFab's article yesterday was as much about Montrachet as it was about Corton. Whether one likes it or not, I think those comparisons are going to continue for a while.

[Wilfrid1]

As will the comparisons with Gilt.

The wine prices at Gilt, which Bruni discussed in an article preceding the review, were indeed silly. I remember they were offering a champagne by the glass at almost the same cost as the bottle I had at home. And I am sure other mistakes were made. But the sheer ambition and quality of the cooking still makes the ranking unforgiveable.

[Cathy]

How long was Montrachet open for?

Twenty-one years.

[omnivorette]

That's very impressive.

[Sneakeater]

Let's also give them credit for staying in business 21 years after revolutionizing the Tribeca dining scene.

REALLY impressive.

[nuxvomica]

oh, i'm sure they will steer clear of silly stunts a la screaming eagle and it will be a fabulous restaurant that we all have been waiting for - a great grown-up place with thrilling food. i know i've been waiting for a place like this to open for years.

it's a great team and i'm sure Paul has learned a lot since Atlas. i can't wait!

[omnivorette]

It really is exciting, and I'm looking forward to it very much.

[Wilfrid1]

Is it on Open Table yet?

[Sneakeater]

after revolutionizing the Tribeca dining scene.

Indeed, since most agree that, even though the NYT four-stars are now clustered Uptown, fine dining now tilts Downtown, you could say that Montrachet revolutionized the whole NYC dining scene.

It really was an important place.

[omnivorette]

Let's not give short shrift to Chanterelle.

[Sneakeater]

The problem with these threads opened months before a restaurant opens is that there isn't very much to say about the restaurant.

[Nathan]

The problem with these threads opened months before a restaurant opens is that there isn't very much to say about the restaurant.

right. in 4 or 5 months we'll get the F&F reports. maybe a few details before that.

[Lex]

I'm going to temporarily lock this thread and move all the Tribeca related posts to the thread that Evelyn kindly opened. Please give me a minute.

[Lex]

I'm going to temporarily lock this thread and move all the Tribeca related posts to the thread that Evelyn kindly opened. Please give me a minute.

Done.