Liebrandt Restrains Himself With $18 Burger: 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. A dinner date could easily hit $800 for its two-Michelin-starred cuisine.

Now he runs The Elm, a less prepossessing Brooklyn spot where trendy meats cooked sous-vide co-exist with $18 burgers. The chef simply grills a blend of dry-aged short rib, brisket and chuck, and serves it on a bun with spicy pickles and tomato confit. Fries come with.