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Tribeca's foodie fave - Bâtard

Something peculiar happens each Thursday night in New York City, especially downtown. Throngs of well-dressed, well-heeled men and women pour through the streets of neighborhoods like Chelsea and Lower East Side, the sidewalks lit up with their excited chatter. That is because in New York Thursdays are gallery nights — when the city’s most vibrant and important art institutions and indie outposts open their doors for late hours, special exhibitions, and a rare party atmosphere laced with the feeling of a glamorous family reunion.

In Tribeca, the evening usually begins at contemporary galleries like Postmasters or APEXART, before a photo exhibit at Peter Freeman Inc or an avant guard performance at Franklin Furnace

But if you ask locals, the night really comes alive at fave foodie haunt, Bâtard.

The newest foodie confection from Michelin-starred restaurateur Drew Nieporent, this sophisticated Tribeca bar and eatery fuses modern décor and fine dining with an acclaimed (and customizable) European tasting menu.

Here, Nieporent builds on his previous ventures, the iconic Montrachet and Corton, but now with French provincial flourishes, inspired by touches of his native Burgundy. The walls, golden and patterned with acorns and fall leaves, create an airy sense of ease far from the bustle of the streets outside.

The menu, created by Austrian Chef Markus Glocker, is a melding of traditional Alpine and Central European influences, with locally sourced flavors and tastes.

We recommend the roasted beets "Linzer" with caramelized hazelnuts, or, for a more summery feel, the Hamachi crudo topped with spring onion, ginger tapenade, cucumber, and olive oil. 

If you’re looking for something foodie to warm you in the winter, ask the waiter for one of the many seasonal off-menu schnitzel offerings. 

But no matter what month it is, as a sweet ending be sure to try the celebrated “caramelized milk bread”, which has been referred to as a gourmet hybrid somewhere between a sticky-toffee pudding and French toast (served with fennel yogurt, blueberries, and brown-butter ice cream), of course.

EDITOR'S JOURNAL EDIT

For more on all things Foodie have a peek at our travel journal, filled with culinary delights from the hottest racelette restaurants in the Alps to the best foodie fare in all of Austria - the legendary Taubenkobel. Go all farm-to-table at HECHT!, a foodie traveller's gastro world awaits.  
 

White Line® Hotels curate a collection of 60+ hotels brimming with style, design and soul.

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