Gilt opened in December 2005, in the former location of Le Cirque 2000, in the New York Palace Hotel. recruited Liebrandt as Gilt's executive chef allowing Liebrandt to create a menu that Thomas Keller characterised as a "light years" extension of his cooking. The restaurant received a two-star review from "The New York Times". name=Weinberger />  After leaving Gilt, Liebrandt freelanced for a short time before opening his Tribeca restaurant Corton  In October 2008, Liebrandt opened Corton, Corton. Corton earned two stars in the 2009 New York City Michelin Guide. Liebrandt's elaborately imaginative food and "sometime outré" style were toned down slightly at Corton, but reservations at Corton often must be made months in advance and Liebrandt's cooking continues to receive exstatic reviews. Corton closed in July 2013 when Chef Liebrandt left to open The Elm in Brooklyn in the McCarren Hotel & Pool. Liebrandt starred in the Sally Rowe directed documentary film "A Matter of Taste: Serving Up Paul Liebrandt". The film follows Liebrandt's New York career over the course of a decade, and premiered on HBO on 13 June 2011. The film was nominated for an Emmy for Best Cultural Programming in 2012. Food writer Andrew Friedman started discussions in 2011 about writing a book which will be published by Clarkson Potter in 2013. Liebrandt has received several awards and other recognition throughout his career.    https://www.paulliebrandt.com