This week Frank Bruni at the Times reviews Double Crown, the new bi-level restaurant and bar in the East Village that, in his words, "ponders the glories of culinary cross-pollination, making a promise of 'British-Indio-Asian' fusion that sounds more like a threat, given that it’s a two-hyphen fusion and that one of the words bumping up against one of the hyphens is 'British.' And isn’t India in Asia? Note to self: bone up on world......

Corton: One of the most anticipated openings of the season, this modern French restaurant, formerly Montrachet, is the love child of big shot restaurateur Drew Nieporent (Nobu) and chef Paul Liebrandt, who dreams of owning a cryogenic freezer "for freezing the cooks when they misbehave." Located in Tribeca, the 65-seat space serves a three-course prix fixe for $76 and a tasting menu for $110. What financial crisis? Appealing options for the not-broke-yet include Ocean Trout......

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......