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.View Private Dining Details
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Sun - Thu 5:00PM - 6:15PM 9:15PM - 10:00PM
Fri - Sat 5:00PM - 5:30PM
2,5 hours for a 4 course meal! There was nearly 30 min between the 2nd course and the 3rd course and the 4th course. By the end, we were not even hungry anymore. I'm sure it was a kitchen mishaps but still for this price...
We got 1 course comped but it really felt after the fact. Plus we begged our servers to hurry up the service from the 2nd course on....
The food was excellent though.
Very disappointing! Food was so underwhelming and the service was unimpressive. Honestly shocked that this restaurant had a Michelin Star
Service was fantastic. Food was fantastic. Souffle for dessert is the go-to. Highly recommend.
Like many Manhattan eateries the prices are high. We saved money by going during restaurant week winter 2018 so it was not as expensive as it is normally. We did have to pay full price for cocktails which were delicious but small and they claimed a 4oz pour of wine for $9 (restaurant week menu) for which I wish I had a scale. Still, if you haven't been I would recommend you try it. The food was very good and the service is good.
It was great. Food service and atmosphere. We had a wonderful evening and enjoyed the best table in the house. Tables were spaced out enough so you were having a private dinner and couldn’t hear the others conversations. A real treasure.
Service was so bad
Food was excellent. Décor about what was expected. Found the service somewhat lacking. Everyone was pleasant but we waited quite a bit after seating before we could get our first bottle of wine or any other requests we might have were addressed. For a first class restaurant with first class prices, this was somewhat disappointing.
I had received an informational email from Open Table suggesting I take advantage of restaurant week. Sounded good, clicked their link and came across Batard. Was given a choice of times available and secured the reservation at a less than desirable time of 6:00PM Saturday- however, figured that with restaurant week my options were limited. BUYER BEWARE
Once we were seated at the 2/3'rd empty restaurant we were given the regular menu and told the restaurant week menu didn't apply because it was a weekend. Having never done the "restaurant week" thing before, how was I to know? We would not have made this early reservation under these circumstances. The place never filled up more than half by the time we finished @ 8, yet no other reservations were available?
So what was supposed to be $100 for two ended up being $200+.
It felt kinda bait and switchie to us.
This may be more a criticism of Open Table then the restaurant itself.
All of this aside, the food and service were quite good. Some of the other reviewers spoke of slow service and extended time between courses - that was not the case for us. But, then again we were there at 6:00!
My husband and I visited Batard for a Winter Restaurant Week. . As we got to our table, we waited 20+ minutes for our server with menus. After we ordered our food, we waited for another 30 minutes for our drinks. We got our first course, which was spectacular. It was very tasty and the quantity was as needed. However, for our 2nd course, we waited almost 40 minutes ( and the restaurant wasn't that busy). Our server was very rude. A couple that was sitting closer to us were complaining that he didn't even bother to show them a restaurant week menu, just because they could afford a regular one. This is so unethical. Anyways, back to our table. We waited for desert for almost an hour, so when I asked how long do we still have to wait, our server gave us an attitude by saying "You're not the only one here" My husband was very frustrated by this kind of attitude. We didn't even enjoy our desert, took the check and left. I have never been in a restaurant, where I have to wait almost an hour for my food. Overall, the restaurant experience was OK. Delicious food closes eyes on everything else.
Same chef operating during NYC week or the chef was on vacation? My striped bass smelled and needed a scissor on the skin. My friend's pappardelle felt like they were soaked rather than simmer. One Michelin?
It was just about okay. The wedding soup was too salty, could not finish it. However the fish and the dessert were really good
Visited during restaurant week. Delicious food. Plating looked rushed for main entree and timing was off with dessert. Waited 30 minutes for dessert (technically 45 minutes between entree and dessert). Asked 4 times to get additional bread. After the second request with waiter, received bread at end of entree. We were advised that a pastry employee had called out, but the timing was off as the neighboring table of 2 arrived after us and was served the entree after us, but the dessert well before we did. Waiter apologized and offered complimentary coffee. For a simple 3 course meal at 6pm, where we arrived 10 minutes early and everything is ordered upfront, the service / timing required a solid 2 hours.
Food was absolutely perfect, definitely worthy for the Michelin star. Service was attentive and overall a very good experience!
Clearly, they need hire more waiters. The waiters didn't communicate with each other. After I told my waiter I want more bread, the bread waiter didn't serve me anything. With my empty bread plate and butter on my table, they neither took them away nor brought me bread. The waiter had been slow during the meal. But I don't think it's the waiter's reason. He had to serve so many tables at the same time.
Also the food was really mediocre, which I don't think deserves a Michelin star.
Simple but very tasty dishes elaborated to a very high standard. An excellent experience of fine French dining. In contrast to Aureole this restaurant merrits its Michelin star
Wonderful! Top rating in all aspects. Loved looking in on the kitchen (so that’s how sous vide is done). Definitely going back.
Excellent experience during restaurant week. Everything we ordered was delicious. Only complaint was the poussin (chicken) was the tinest little teeny tiny piece with a bone. Not an entree size. The trout entree was a normal portion and to die for. The formage ice cream with pear was insanely delicious. Great ambiance. Very pretty restaurant. And no corkage fee on Monday was a steal!
We went for Restaurant Week and tried their prefix menu. Everything on it was delicious from the Viennese Wedding soup, to the Pappardelle with fennel sausage and Striped Bass which was perfectly done and tender. For dessert, the Pear Tart and Chocolate Fondant were hard to beat too! I'd come back again to try the main menu!
Felt like I was having an amazing dinner in a large banquet hall. Very loud, they need to section off some areas. Food was amazing, ambiance was really bad
Our dinner at Batard was a new exposure to contemporary Austrian cuisine and to what I would call nouvelle Viennese. The Tribeca restaurant is in lower Manhattan and has an understated sheen that gently glitters in a subdued hue.
The bar opens at the entrance and attracts your attention as you walk to your table of dark burnished wood sans table cloth. The deep banquette seating allows you to take in the dining room.
Cocktails for starters were well prepared and had a cool quenching taste. The appetizers were a nicely served Viennese Wedding Soup, which was a broth of liver dumplings, white-egg noodles and short rib. Its presentation in a crafted pottery bowl was simple yet elegant. The crème de resistance was the famed Octopus Pastrami of braised ham hock, pommery mustard and new potatoes. The ingredients were compressed to form a gelatinous slice that I doubt was ever eaten in fin de siècle Vienna.
One main entree consisted of Roast Poussin, a very tender young chicken with celeriac, pearl onion, baby spinach and apple. The chicken was so tender due to the delectable moisture that seeped through the crispy skin and white meat. A Cote du Rhone white complemented the Poussin. The second entrée was Berkshire Pork Schnitzel served with potato salad, cucumber, lingonberry and sea buckthorn.
After a full meal, we ended with Sorbets of mandarin, lemon and white peach ices and coffee. I found much food in the three-course servings and appreciated the attentive service that was not rushed.