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Batard

239 W. Broadway (Walker & White Sts.) Send to Phone
212-219-2777
Markus Glocker's comfortable fine dining in TriBeCa.
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Local Deals: 120 * 90

Cuisine
Open
Dinner Tues.-Sat.
Features
  • Dress code: Dressy

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Batard Restaurant Review

: The restaurant that's risen in the old Corton space from former Gordon Ramsay at The London chef Markus Glocker is the new version of fine dining: sophisticated yet unpretentious --- no tie or jacket required. As you'd expect from an establishment named after Burgundy's famed grand cru vineyard, the white burgundies, ranging in price from $33 to $1,950, is where you should start before moving on to a red from the same region. Ordering is simple: you choose two, three or four courses, and pick what you like from the somewhat abbreviated menu. Octopus pastrami, tentacles packed into brick form and served in a terrine-like slice with a whole-grain mustard and hunks of ham hock and rye bread, is visually striking and unlike any octopus dish you've experienced. Lamb for two, presented on the bone with a roasted lemon half and alongside a stew-like melding of confit shoulder and favas, is worth every penny of the supplement charge. The cheese course, if you opt to indulge, from a small, always-changing selection and displayed from a rolling cart stationed in the dining room, merits a taste, especially if they have the Vermont goat cheese Bonne Bouche. And although wine is king and there are several sommeliers working the space every night, finishing the evening with the cheekily-named cocktail "Ol’ Dirty Batard" while savoring Glocker's milk bread --- a crispy, caramelized french toast --- is the way to go.

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