Batard

…as in the Burgundy appellation Batard-Montrachet (the same space was home to the restaurants Corton and Montrachet before). The wine list includes a nice selection from Bourgogne. Located in TriBeCa, the restaurant is lively and loud, and the dishes by Markus Glocker are spot on. It was the winner of the James Beard Foundation’s best new restaurant award this year.

Small and unassuming, with a petit bar at the front that serves a cocktail called Ol’ Dirty Batard 

Octopus terrine and braised ham hock with mustard 

Tete de veau, thinly sliced and rolled, with green beans 

White asparagus with prosciutto and egg

Smoked sturgeon with fennel and Pernod tagliatelle and caviar

Chicken breast and braised leg with morels in jus

Veal en croute with sweetbreads and asparagus in a sauce diable

Strawberries with Champagne sorbet, basil, and pistachio tuile 

Cherry kuchen with creme fraiche ice cream and cilantro 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s