Thanks for the update. Please post the location/name of the new forum here for those of us eager and curious about future plans for Paul and co.
For the record, I am one of the people who did visit the restaurant before it closed, and I have to say that the meal I had (which consisted of side by side complementary tasting menus for me and my date) was one of the most special and memorable I've ever had in my life...and I've had a lot! The marriage of creativity and deliciousness was really special, and put the place in a league of its own. It was like Wylie-type creativity done at a more ambitious and elegant level.
I had two meals in the first 3 months of Gilt and they were well done, though we got some extra attention, I would have to say the first one was among the top 5 meals I have had in the USA, and certainly not the most expensive, though the Perse experience was a bit less solicitous and more luxurious, Leib's cooking certainly was more creative.
Certainly you could trace the inspiration in many ways back to Gagnaire-Balzac / Sketch but still it was pulled off sucessfully. The only thing I wonder about it the general lukewarm nature (temp wise) of sous-vide seafood, otherwise excellent.
Here's hoping we get more of Liebrandt's genius soon!
It's public knowledge that Leibrandt and Lee replaced each other, Lee permanently, Leibrandt maybe not.... but that is the deal.
Not planned that way, just a twist of fate.
Strange though because i dont see Leibrandts cooking philosophy in a Starr restaurant.
I like Starr but he isnt interested in that kind of precision food.
Strange bedfellows indeed.