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Batard

Food & Drink

With recent praise from some of New York’s most picky food writers, Batard is worth the gamble.

A short walk from Smyth Tribeca, Drew Nieporent’s Batard is hot right now—and we’re not talking about the summer heat. Fresh off receiving three stars from both New York magazine’s restaurant critic, Adam Platt, and GQ, it’s difficult to ignore Batard’s French cuisine and beckoning wine list. Many New York foodies will know Batard’s location as the same owner’s earlier restaurants, respectively, Cotron and Montrachet. Carrying over the concepts that worked and purging the tendencies that were not as effective in Nieporent’s earlier attempts in Tribeca, Batard still has artifacts of décor from its predecessors, but some interesting changes, say, for example, higher tables. Head chef, Mark Glocker, has taken often boring, traditional dishes and given them a twist, instantly giving them more appeal, in addition to enhancing the flavors. Take the octopus “pastrami” or the veal tenderloin “trazmezzini,” which is a sort of French pastry meat delicacy accompanied with just the right mix of Swiss chard. For dessert, an unlikely contender, but our choice nonetheless: key lime pie. Bon appétit!

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