Liebrandt Simplifies With $18 Burger, Curried Hake at The Elm: Ryan Sutton

At Corton , late of TriBeCa, chemist-slash-chef Paul Liebrandt used to wrap raw fish in cotton candy, puff up beef tendon like fried pork rinds and turn potatoes into ice cream.

http://www.bloomberg.com/news/2013-10-23/liebrandt-restrains-himself-with-18-burger-ryan-sutton.html