FoodTyrant

Instead of chef Paul Liebrandt's previous wacky-gastro genius of restaurants past, he's put into the world of fine, completely orgiastic, dining.

The young British wunderkind's now backed by Drew Nieporent, and serving what we guess is haute-french with a heavy seasonal slant. Other professions would basically call this selling out, but in the food-world it just means get the most complicated ways a man could make a handful of impeccable, last-meal-worth dishes.

You'd never touch food this good, in a restaurant this insanely austere, for their price fixe of $76. I know we say "serious" a lot, but we mean it here.

Smoked pasta with truffle, diver scallops with uni cream, cheap winelist (!?), eating in an insanely-white, no-windowed space