“I’m not a nutcase,” Paul Liebrandt asserts at the beginning of his career, “I’m just an artist.” Innovative and brash, Liebrandt becomes the youngest chef to earn three stars from the New York Times. Food critic William Grimes describes Paul’s amuse bouche of wasabi apple sorbet as “precious and ridiculous, yet everyone who ate it said it was the best thing they’d ever tasted.” However, that was in 2000, and a series of restaurant closings, firings, and a two-star review from Frank Bruni leaves Paul yearning to reclaim the elusive third star. In 2009 restaurateur Drew Nieporent hires him to create food for Corton in Tribeca. The race is on. Can the young staff learn to produce the necessary elaborate concoctions? Will Paul get his star from the Times? With impressive access to the chef, his partners, and his critics, filmmaker Sally Rowe has fashioned a compelling and suspenseful narrative about the art and business of fine dining in New York.  AT