Recognized as one of the world’s most creative and discriminating chefs, Markus Glocker—who hails from Austria by way of some of the best restaurants in Chicago, London and, yes, New York City—is the most obvious and foremost reason to visit Bâtard. The menu he has created is filled with dishes that transform familiar foodie favorites just so, elevating the richness of a hamachi crudo, teasing hidden and unexpected flavors from a duck breast, and generally leaving critics and non-professional diners ecstatically filled. Of course, Glocker occasionally offers Viennese dishes—a schnitzel stands out—for those who are interested. For dessert, the caramelized milk bread, complemented with brown butter ice cream, is yet another example of why this TriBeCa outpost is so deserving of its Michelin star.
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