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      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
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    • Dan Leiber - Owner of Stardust Farm. PA
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    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
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  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
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      • The Botanist
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 Bâtard
​New York, NY 

Fine Dining  -  Tribeca
​
Dinner Monday through Saturday

​
2-Course Prix-Fixe            $59
3-Course Prix-Fixe            $79
4-Course Prix-Fixe            $89


​Modern European cuisine

Concept
Bâtard opened in Tribeca in May 2014, in the same space that used to be home to the famous Montrachet and then Corton.
If the word Bâtard evokes France (Bâtard-Montrachet is a Grand-Cru vineyard in Burgundy and a “bâtard” is also a French bread similar to baguette but shorter and wider), Bâtard is no French restaurant. The Chef Markus Glocker comes from Austria and his cuisine reflects both his heritage and his experience by some of the best chefs in Europe and the United States. Based on beautiful ingredients, classic flavors and new techniques, the menu feels at the same time simple, authentic, modern and elegant.
And you could use the same adjectives to describe the decor: Golden walls patterned with acorns and leaves, wooden bare tables and cozy banquettes make the perfect setting for Markus Glocker’s cuisine and set the tone of a refined and relaxed dining experience.
 
For whom
Food lovers in search of authentic flavors with a modern approach in a relaxed atmosphere.
 
Story 
Markus Glocker grew up in Austria. As a teenager he spent his summers working in his uncle’s hotel and developed a passion for the culinary art. By the age of 15, he knew he wanted to become a Chef. After graduating from culinary school in Austria he worked for prestigious restaurants and chefs in Europe and the United States: restaurant Vier Jahreszeiten in Munich, 3 Michelin-starred restaurant Eckart-Witzigmann in Berlin, 2 Michelin-starred restaurant Steirereck in Vienna, Charlie Trotter’s in Chicago and Gordon Ramsay in London and New-York.
In 2014, Markus Glocker opened Bâtard in partnership with restaurateur Drew Nieporent and managing partner John Winterman. Among numerous stellar reviews. Bâtard received a 3-star rating from the New-York Times, 3 stars from New-York Magazine, 1 Michelin star, and was rewarded in May 2015 Best New Restaurant in America by the James Beard Foundation.

​​My experience
I experienced dinner at Bâtard on a Saturday night and was delighted by Markus Glocker’s cuisine and the relaxed and warm atmosphere of the restaurant.
I loved his expressive way of cooking based on superb ingredients that he sources carefully and tries to transform as little as possible. There is respect in his cuisine, as well as humility and precision. Respect for the ingredients and flavors to which he remains true, precision in the cooking process and the way he uses spices, sauce, seasoning and techniques.
I am still dreaming of the Coal Roasted Carrots, served with spiced goat cheese, pistachio, and champagne vinaigrette, and of the amazing texture and taste of the Scallop Crudo, served with avocado mousse, lime, radish and black sesame. The Smoked Trout Rillettes, accompanied by asparagus, quail egg and trout roe felt almost poetic. The Duck was perfection with its crispy skin and tender center beautifully prepared with Moroccan spice and berries. The Soufflé for two served with fruit, raspberry consommé and vanilla ice cream was light and fluffy and I almost had to fight my husband to get my share!
I am looking at their menu now and I’m one click away from reserving another table!

~Nathalie
Bâtard Soufflé for two - Cuisine Inspired
Bâtard Soufflé for two
Bâtard
239 West Broadway
New York, NY 10013
212 219 2777
http://www.batardtribeca.com
 
Monday-Wednesday     5.30pm-10pm
Thursday-Saturday 5.30pm-10.30pm
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​

  • Home
  • EAT OUT
    • RESTAURANTS >
      • NEW YORK >
        • ALDEA
        • L'APPART
        • ASKA
        • AUREOLE
        • BÂTARD
        • BOULEY AT HOME
        • CONTRA
        • DANIEL
        • Günter Seeger
        • JUNGSIK
        • LE JARDINIER
        • THE MUSKET ROOM
        • SHUN
        • WALLSÉ
    • BEYOND RESTAURANTS >
      • NEW YORK >
        • Baked Tribeca
        • Estelle Gourmet
        • FRENCH CHEESE BOARD, NYC
        • LA MAISON DU CHOCOLAT, NYC
        • LA PARISIENNE, NY
        • Palais des Thés Tea School, NYC
        • Urbani Truffles & Truffle Lab
  • INTERVIEWS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
  • CONCIERGE
    • PRIVATE INDIVIDUALS
    • CORPORATE DINNERS AND EVENTS