Nearby points of interest
Nearby points of interest
James Beard Foundation BEST NEW RESTAURANT 2015 - Drew Nieporent’s long commitment to Tribeca continues in the space that housed the legendary Montrachet with Michelin-starred dining at Bâtard. Chef/partner Markus Glocker’s modern European menu reflects his Austrian heritage and diverse experiences (Gordon Ramsay, Charlie Trotter). Dishes like Octopus “Pastrami,” Roasted Beets Linzer and Veal Tenderloin “Tramezzini” are inventive and delicious. Diners may order two ($59), three ($78) or four courses ($89) - fixed prices that represent excellent value.
Managing partner John Winterman, former longtime maître d’ at Daniel, welcomes you to a relaxed setting warmed by golden light and cozy banquettes. The wine list highlights the best of Burgundy; cocktails are expertly crafted.
New York, NY 10013
Modern European, Contemporary American, Contemporary French / American
Hours of Operation:
Monday - Wednesday: 5:30pm - 10:00pm
Thursday - Saturday: 5.30pm - 10.30pm
Between Walker and White Streets
$50 and over
AMEX, Diners Club, Discover, MasterCard, Visa
Parking facilities are located at several locations in the Tribeca neighborhood. An indoor garage is located near Bâtard, directly across from Franklin Street on Greenwich Street and an outdoor garage is on the corner of North Moore and Greenwich Streets.
Number 1 to Franklin Street. Walk one block north on West Broadway.
A / E train to Canal. Exit onto West Broadway (south side of Canal Street). Walk one block south on West Broadway.
Bar Dining, Bar/Lounge, Beer, BYO Wine, Cocktails, Corkage Fee, Full Bar, Non-Smoking, Wheelchair Access, Wine
Special Events & Promotions:
We allow FREE CORKAGE on Monday evenings. Please limit one bottle per couple.
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Enjoy Michelin-starred Modern European cuisine by Chef Markus Glocker in a beautiful Glen Coben-designed space with a rich history. In addition to a 3-star review from the New York Times, Bâtard also won the prestigious James Beard Award for “Best New Restaurant” in 2015.
Bâtard Ratings and Reviews
Food was excellent and the prix fixe options very good and innovative. The price is reasonable for the high calibre of food. They should work on their service and ambience a bit. The noise level is very loud for a nice restaurant, but I think the management wants to keep the atmosphere casual.
I only regret that I hadn't visited before. Not only were the flavors good and well balanced, but there was an exceptional level of quality and detail in the execution. The steak tartar was smooth and well chopped but not mushy. The duck breast had a thin layer of fat, well rendered, with perfectly crisped skin and was a tender medium rare. Minor quibbles: the house breads were very good and deserved to be served with a better tasting cultured butter. The dessert souffle was exceptional but the apple cinnamon consomme was redundant.
Batard went above and beyond - especially considering it was New Year’s Eve. The food was outstanding and they were able to accommodate many dietary restrictions with ease. When I asked to have a photo taken we were taken into the kitchen and got to meet the head chef, I do not know of any other restaurant that would have done that without being asked. Everyone working made this a night I will not forget. I will definitely be coming back - if it was this outstanding on a holiday I can only imagine what the food and experience would be on a regular night.
The entrees are extremely outstanding, it was a great experience having them, I wish the starters and appetizers were up at thas same level. Not that they were bad, they were very good. But the just don't live up to the entrees.
The coffee was bad. I ordered an esspresso, and it had cardboard taste like the coffee was exposed to too much air before being brewed. I know it is not a coffee place, but it would be nice that they took care of those details.
The food here is exceptional. It's easy to see why they've garnered a Michelin star! My wife and I typically enjoy French cuisine when we go out for a date night away from the kids, and it was nice to see the Chef Markus Glocker's Austrian influence interplay with some classic French dishes/techniques here. It's also nice to be an environment where you don't have to be super dressed up to enjoy a high quality meal.
Our experience at Batard was wonderful from beginning to end. We were greeted warmly at the door. Our waiter was friendly and knowledgeable. Other wait-staff were there to fill our water glasses and take away plates at the right time. The food and wine were delicious. At the end we were handed our coats and a bag of delicious cookies. What could have been better on Christmas eve?
We have been to the three prior incarnations at this location... Montrachet and Corton and we will continue to frequent this restaurant as we appreciate the fine dining and casual attire aspect of this restaurant and the tasting menu so that we can indulge in the chef's use of seasonal ingredients as well as the standard offerings... we drive in from Brooklyn and really appreciate the availability of on street parking.
The latest (though 2 years old) iteration of Montrachet/Corton/now Batard is every bit the great food of its ancestors without the pretention. Gone are the white tablecloths and suits/ties but remains are incredible food, wonderful wines, and impeccable service. I think that Drew Nieporent has read the tea leaves of the changing demands of the consumer who still want to eat well but don't want to get too dressed up to do so. Marcus Glocker's Austrian influence on the French cuisine makes for many memorable dishes. This night, I had the octopus pastrami (a classic) and duck that melted in my mouth.
I had a wonderful experience at Batard. Servers were very friendly and helpful when it came to menu and wine selections. The food was very tasty, with great attention to detail and great technique. The cuisine was thoughtful and the ingredients stood by themselves without being overworked or manipulated. Standouts for me were the venison with house made sausage, Scottish sea trout with scallop mousse en croute, and the medai crudo with caviar and butternut squash tuile was a great way to start things off.
We were not seated until 35 minutes after our reservation, which was annoying. I did not view the apology from the manager as sufficient. We were seated near a table of eight people who were literally shouting at one another. I know it is difficult, but I think restaurants need to ask such tables to quiet down when they are ruining other people’s dinners. And two people at the bar were making a public spectacle more appropriate for a brothel than a nice restaurant. Again, I think restaurants need to deal with such misbehavior. All in all, not a great experience.
Overall as expected, could have probably used a bit more guidance with the wine/food pairing, however the quality of the cooking made the meal feel ok, even though the strip loin ended up being more rare than medium. We would probably come back for another meal.
This restaurant simply does not deserve a Michelin star. The food was good, but not original whatsoever.
The service was horrible. We were never asked if we wanted dessert and were charged for 4 meals when there were only two of us. The waiter did not even apologize.
Either Michelin got it totally wrong or his was a very bad night for the restaurant. My advice, do not go! And I eat out 5+ nights a week so take my word for it.
What a great evening at Batard! First, the service all night was attentive and friendly. We came here to celebrate a birthday and the food was just perfect! We had the four course tasting menu and each dish was very creative and hit the spot. The octopus pastrami and grilled mackerel were delicious and I tried the venison for the main entree.... never tried it before but it was cooked perfectly and was amazing. For desert I shared the soufflé and it was so tasty! Overall the food was great but the experience with my guests will be something we’ll never forget.
Solid atmosphere, very good service. Food was presented well and the menu had a good variety but in the end, most of the dishes were way too salty. Tagliatelle was the only dish that was seasoned appropriately. Wouldn’t go back. I anticipate they’ll lose their michelin star soon.
We had a beautiful table in the corner. Started with cocktails, my man loves the Bee’s Knees. For a first course I had the Cauliflower soup, it was delicious. I followed it with a Lamb Ragu pasta, which was divine and finished with the most delicious soufflé. After dinner we went to the bar for an after dinner drink.
My wife and I had a wonderful dinner last Saturday evening. While we enjoyed our dinner we both felt that service was lacking. The servers who came to our table were always attentive (not overly so) however we went long stretches where servers did not check in on us. At one point, my wife and I stopped with our entree because our side dish had not arrived. After flagging our server he apologized (even removed the item from our bill) and went to retrieve from the kitchen. In short, great food but surprisingly inattentive service.
The food is the star in this pan European tour. Every dish rates high on taste, preparation, and presentation, though the cold and hot appetizers channeling Spain by are the most distinctive options. The service is responsive and crisp, though the ambiance is informal, which nets a high-low where the important elements shine through: perfect wine, exquisite flavors in unique arrangements, and ultracompetent but unpretentious execution.
Batard carries a reputation for having some of the finest French food and wine in NYC. I do not know why. The appetizers we had were fabulous (grilled octopus, tagliatelle with shiitake mushrooms, and a penne pasta with a delicious lamb-tomato sauce). I'll give them that. But the entrees were abysmal. The strip steak was tough and not very flavorful; I almost could not cut it with the steak knife they gave me. The duck was overly fatty and the meat was tough. The sauteed greens served with the steak were way, way over-salted, and the portion of sweet potato puree was laughably slight. The dessert was massively disappointing. There were too few choices, and the items we selected were badly prepared and just did not taste good.
The restaurant offers a miraculous number of Burgundy wines, which is a good thing. Although such a long list could be intimidating, the sommelier was both knowledgeable and friendly. He did a great job of disarming the wine list. High marks there. And although the wine he suggested married well with the meal, it was marked up to just shy of $200. That same bottle is available at retail for $42. A five-fold increase? Not OK. I regret not looking it up on my iPhone before ordering it.
Finally, although the decor is pleasant, and the waitstaff were professional and polite, the atmosphere by the middle of the meal was overbearing. My date and I could not hear one another on the other side of a small table. The restaurant should consider installing baffles, curtains, rugs on the walls, or something to dampen sound.
This is the first negative review I've ever written about a restaurant. Sorry to do it, but folks should know what they're getting into.
Bâtard's cuisine has always been extraordinary, but it's got even better. I had the special game dish (bacon-wrapped grouse), which was a total winner. The encyclopedic wine list boasts many Burgundies, and sommelier Erik Westman is not only supremely knowledgeable, but also extremely friendly and a joy to interact with. The waitstaff is the weakest link. much less polished and professional than in years past, but I hope that will improve!
Every time I dine at Batard, I leave feeling satisfied; already dreaming about my next meal there. This time was no different. I ordered the four course tasting menu with wine pairings. From start to finish, the meal was exquisite. The seafood "sulz" was loaded with delicate tuna, lobster, and shrimp, and served with a saffron gelee and caviar. It was light, refreshing and a perfect way to start the meal. The house made pasta here is a standout, and the Garganelli with lamb ragu was rich and satisfying. The Foie Gras is top notch, and the Striped Bass rounded out a memorable meal. The cheese selections are a combination of local and imported varieties, offering something to please the most discerning palates. The wine program at Batard is very strong, with an emphasis on Burgundy. Each selection paired nicely with the accompanying course. Batard is one of my favorite restaurants in NYC, and I'll be back again soon.
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