Say No to Corkage on Mondays at Bâtard - every Monday (Excluding holidays), bring any bottle of wine to be opened with no fee (One bottle per couple). Click for Details
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batard banner slideshow image lobster
batard banner slideshow image strawberry ice cream
batard banner slideshow image steak
batard banner slideshow image chicken
batard banner slideshow image purple cabbage
batard banner slideshow image beets
carpaccio
chocolate cake ice cream
steak asparagus
beet tartare
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THE RESTAURANT

The Restaurant

red cabbage
batard slideshow line chefs preparing scallops
batard slideshow octopus terrine
batard slideshow line foie gras sparkling wine
Drew Nieperont group photo entrance

The Restaurant

Bâtard is a Modern European restaurant situated in the heart of Tribeca.  Bâtard is open six evenings a week for dinner.

The menu focuses on classic cuisine with a focus on quality, seasonal ingredients and draws inspiration from Chef Markus Glocker’s diverse background and experience. Our extensive wine list includes over 800 wines from around the world, or if you prefer, we offer a full bar with signature cocktails.

We strive to provide a welcoming and elegant service in a timeless setting intended to make you feel at ease.

Food Philosophy

Authenticity and honesty are at the heart of each dish we plate at Bâtard. Our Micheliin-starred restaurant offers an experience of “refined simplicity,” wherein guests can enjoy the very best ingredients.

Confidence in the kitchen means doing the best we can with ingredients at hand without too much
manipulation. It's all about flavour:  simple, but elegant - classic flavors with new techniques.

Our menu reflects the background and training of Chef Markus Glocker with respect and awe for the diversity of New York City.  ”It’s about the dish. I love to have different opinions, different ideas to bring in. It makes the team in the kitchen really tight as well. It takes two or three days to put a dish on the menu; we never put it on just from scratch. I change the menu dish by dish, and stay on top of the seasons.”

Interior

Bâtard combines classic style with a relaxed, downtown vibe.  The 65-seat dining room designed by Glen Coben takes advantage of an open plan with clear sight lines.  The temperature has been gently raised on the interior which features twirling vine bas-relief walls that lean in flush with a tobacco-resin hue and banquettes covered in dark leather and mohair.

The Restaurant

Bâtard is a Modern European restaurant situated in the heart of Tribeca.  Bâtard is open six evenings a week for dinner, Friday lunch and pre-theatre.

The menu focuses on classic cuisine with a focus on quality, seasonal ingredients and draws inspiration from Chef Markus Glocker’s diverse background and experience. Our extensive wine list includes over 800 wines from around the world, or if you prefer, we offer a full bar with signature cocktails.

We strive to provide a welcoming and elegant service in a timeless setting intended to make you feel at ease.

Food Philosophy

Authenticity and honesty are at the heart of each dish we plate at Bâtard. Our Micheliin-starred restaurant offers an experience of “refined simplicity,” wherein guests can enjoy the very best ingredients.

Confidence in the kitchen means doing the best we can with ingredients at hand without too much
manipulation. It's all about flavour:  simple, but elegant - classic flavors with new techniques.

Our menu reflects the background and training of Chef Markus Glocker with respect and awe for the diversity of New York City.  ”It’s about the dish. I love to have different opinions, different ideas to bring in. It makes the team in the kitchen really tight as well. It takes two or three days to put a dish on the menu; we never put it on just from scratch. I change the menu dish by dish, and stay on top of the seasons.”

Interior

Bâtard combines classic style with a relaxed, downtown vibe.  The 65-seat dining room designed by Glen Coben takes advantage of an open plan with clear sight lines.  The temperature has been gently raised on the interior which features twirling vine bas-relief walls that lean in flush with a tobacco-resin hue and banquettes covered in dark leather and mohair.

team section background - staff exterior
THE TEAM

The Team

full staff outside restaurant

The Story


Markus Glocker and John Winterman were destined to work together years ago, though they did not know it at the time. They shared a history in Chicago at the legendary Charlie Trotter’s and while John was already well entrenched in a move to the West Coast when Markus moved to Chicago, it was this mutual experience that led them to meet in New York and become good friends. They found they had a similar approach to service, cuisine, philosophy of life, champagne and whiskey, and shared a love for the always diverse and inspiring New York restaurant industry. They both wanted to one day create their own restaurant and bring all their ideas together. After years of hearing, “When are you going to open your own place,” and many pints at the Spotted Pig, it was an encounter with Drew Nieporent that set what was to become Bâtard in motion. Bâtard is the culmination of three lifetimes of experience – The Chef, The Maitre d’ and the Restaurateur and the desire to create something truly distinctive together. The next stage of the journey has yet to be written.

Markus Glocker


CHEF-PARTNER
Markus Glocker has hospitality in his blood. Born in Austria, he grew up working in the family hotels, where his appreciation for the culinary arts became a passion. He attended culinary school in Linz, Austria, and having already shown a talent and discipline suited to the fine art (Glocker studied classical music as a young student), he excelled under the singular pressures of the kitchen.  After culinary school, Glocker joined Munich’s renowned Restaurant Vier Jahreszeiten. Over several years he excelled in top kitchens all over the world, notably Restaurant Eckart Witzigmann in Berlin, Charlie Trotter’s in Chicago, Restaurant Steirereck Vienna, and Gordon Ramsay in London and New York (which received two Michelin stars during his tenure).

Glocker’s talent finds full expression at Bâtard, the Tribeca restaurant he opened with restaurateur Drew Nieporent, and managing partner John Winterman.

Located in the iconic space that previously housed Nieporent’s Montrachet and Corton, At Bâtard, Glocker’s years of cooking crystallize with a cuisine defined as much by ebullient, rustic Austrian heritage as Glocker’s refined precision and an ingrained, family-style love of hospitality. Fashioned with what New York Times critic Pete Wells calls “a sniper’s accuracy at the stove,” Glocker’s dishes are both robust and refined, including modern interpretations of Austrian traditions like schnitzel and tafelspitz. His Octopus Pastrami is already a new classic.  

After its May 2014 début, Bâtard earned a three-star rating from The New York Times, three stars from New York Magazine, and a coveted Michelin star, among several other stellar reviews.  In May 2015, Bâtard was awarded Best New Restaurant in America by the James Beard Foundation.

John Winterman


MANAGING PARTNER
Born and raised in Indiana, John Winterman was in college when he learned that cuisine is more than three vegetables and overcooked meat. He has distinct memories of the first time he tasted foie gras, Kobe beef, and wasabi and drank a 1928 Cheval Blanc.

For the past 20 years, Winterman has worked in front-of-the-house positions for such notables as Charlie Trotter, Gary Danko and Daniel Boulud, most recently as maître d’hôtel of restaurant Daniel. Along the way, he became a certified sommelier and an expert in artisanal cheeses.

John, as Managing Partner, has now joined forces with Chef-Partner Markus Glocker and restaurateur Drew Nieporent at Michelin-starred Bâtard - James Beard Foundation BEST NEW RESTAURANT 2015.

Jason Jacobeit


WINE DIRECTOR
A Chicago native, Jason Jacobeit discovered wine as an undergraduate and quickly pledged his professional loyalty to the vine.  After a three year stint as Sommelier at Jessica’s Restaurant in Middlebury, Vermont, Jason relocated to New York and was soon tabbed as Head Sommelier for Drew Nieporent’s Myriad Restaurant Group. 

In early 2016, Jason moved full-time to Bâtard to focus on developing its expanding wine program.

He lives in uptown Manhattan with his girlfriend and can be found wandering the streets in search of good restaurants, apologizing for his dog’s behavior, and consuming vast quantities of Chablis.

Julie Elkind


EXECUTIVE PASTRY CHEF
Julie Elkind brings an innovative and passionate approach to crafting delectable pastries reflecting both classic and contemporary dessert trends. As a result of growing up with a family full of incredible home cooks and bakers, Elkind developed a romance for the beauty of food and a talent for cooking at an early age. She developed a sharp palate during her many travels to over 14 different countries before the age of 20. After Graduating from culinary school at 2007, Julie moved to Manhattan and began her culinary career in some of the top kitchens in New York. Some of those kitchens include Le Cirque, La Fonda Del Sol, Convivio, Alto and her breakout career role as Corporate Executive Pastry Chef for Esquared Hospitality and BLT restaurants. During her time there she received much notoriety within the food scene. Elkind received the honor of the 2012 Zagat 30 under 30 award along with many other national press outlets including The Today Show, Good Day New York, the New York Times, The Better Show, Martha Stewart radio, House Beautiful Magazine and multiple national publications.

She was also featured  at the James Beard house is New York City where top chefs showcase their food to industry peers and food enthusiasts.

batard management team photo - drew, markus, johnmarkus glocker biojohn winterman biojason jacobeit biojulie elkind bio
steak and asparagus
bar closeup liquor bottles
carpaccio
bar cart closeup
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PRESS

Press

Dinner Menu

dinner menu close

À la carte pricing available upon request

Please Note: Our menu changes frequently so all items may not be available.

  • CAULIFLOWER SOUP
    smoked eel croquettes, chives, chile oil
  • EAST COAST OYSTERS
    avocado, crispy ginger, grenada chile
  • CITRUS-CURED HAMACHI*
    jasmine rice, kohlrabi, ginger-chili aioli
  • FOIE GRAS & CHICKEN TERRINE
    quince, celery, pickled vegetables
  • BEEF TARTARE*
    egg yolk, horseradish cream, everything bagel spice
food menu section breaker - michelin star
  • GRILLED BABY OCTOPUS
    artichokes, confit potatoes, poblano chiles
  • DAY BOAT SCALLOPS
    baby beets, heirloom carrots, fennel nage
  • Tagliatelle
    roasted lamb loin, castelvetrano olives, pecorino
  • GARGANELLI
    rabbit sausage, honeynut squash, shiitake mushrooms
  • TORTELLINI
    sweet potato, chestnuts, cipollinis, sherry cream
  • ROASTED FOIE GRAS $12 SUPPLEMENT
    mission figs, pistachios, crispy duck skin
food menu section breaker - michelin star
  • GRILLED MAINE LOBSTER $12 supplement
    brussels sprouts, confit leeks, potato sabayon
  • ICELANDIC COD
    romano beans, sunchoke, verjus
  • BRANZINO
    trumpet mushrooms, chickpeas, kaffir lime
  • AMISH CHICKEN
    la ratte potatoes, romanesco, sauce diable
  • BERKSHIRE PORK SCHNITZEL
    fingerling potato salad, cucumber, mâche
  • AGED duck
    pickled apples, crispy kale, foie gras
  • 28 DAY DRY AGED STRIP LOIN FOR TWO
    stilton-bone marrow custard, roasted sweetbreads, autumn vegetables
    $20 SUPPLEMENT PER PERSON
food menu section breaker - michelin star
  • SIDES   $12
    wild mushrooms
    grilled broccolini
    crispy fingerlings
food menu section breaker - michelin star
  • FIG TORTE
    baked almond, fig jam, quark ice cream
  • CHOCOLATE GÂTEAU
    olive oil mousse, crispy rice, banana ice cream
  • CHEESECAKE
    poached apples, fromage blanc
  • SOUFFLÉ FOR TWO
    spiced pear compote, walnut rum ice cream
  • SEASONAL SORBET TRIO
  • SELECTION OF CHEESES  from the cart
    3 for $21 * 4 for $26 * 5 for $29
Dinner Menu
Cocktail List

Cocktail Menu

Wines by the Glass

Sparkling

  • chardonnay
    J .J . VINCENT
    crémant de bourgogne, burgundy, france nv
    16
  • pinot noir
    MOUTARD
    brut rosé ‘damenesle,’ champagne, france nv
    25

White

  • aligoté
    domaine goisot
    bourgogne aligoté, burgundy, france 2017
    13
  • grüner veltliner
    forstreiter
    ‘kogl vineyard,’ kremstal, austria 2018
    15
  • chardonnay
    MICHEL BARRAUD
    mâcon-villages ‘les pierres dorées,’ burgundy, france 2017
    16
  • sauvignon blanc
    DOMAINE DU SALVARD
    cheverny, loire, france 2018
    18
  • chardonnay
    CAMILLE GIROUD
    auxey-duresses, burgundy, france 2017
    25

Red

  • gamay
    PIERRE-MARIE CHERMETTE
    beaujolais ‘vieilles vignes-origine,’ burgundy, france 2018
    13
  • syrah
    DOMAINE LES APHILLANTHES
    côtes du rhône villages ‘le cros,’ rhône, france 2016
    14
  • pinot noir
    DAVID TROUSSELLE
    hautes-côtes de beaune ‘en cré,’ burgundy, france 2018
    17
  • zinfandel
    RIDGE
    ‘three valleys,’ sonoma, california 2017
    20
  • pinot noir
    JEAN-MARC PILLOT
    santenay ‘les champs claude,’ burgundy, france 2015
    25

Apéritifs

  • VERMOUTH
    dol in vermouth de chambéry, f rance
    9
  • GREENHOOK BEACH PLUM
    fevertree cucumber tonic, grapefruit
    13
  • FRENCH 75
    whitley neill quince gin, dudognon 10yr cognac, lemon, crémant de bourgogne
    13
  • GIN & GINGER
    martin miller dry gin, persimmon, fever - tree spiced orange ginger ale
    16

Cocktails

  • ol' dirty bâtard
    jim beam rye, punt e mes, cocchi rosa, mole bitters
    17
  • JAPANESE old fashioned
    nobushi blended whisky, hella orange & infuse spirits szechuan spice bitters
    18
  • SCOTCH old fashioned
    compass box great king artist’s blend, bénédictine, hella aromatic bitters
    18
  • SAZERAC
    bache-gabrielsen cognac, st. george absinthe, peychaud’s bitters
    18
  • THE LAST WORD
    buen bicho mezcal , green chartreuse, luxardo maraschino, chareau aloe, l ime
    19
  • THE GIN WATSON
    greenhook gin, koval ginger liqueur, orange blossom, honey, egg whites
    22
  • EASTERN MEDICINE
    batavia-arrak rum, smith & cross rum, kronan swedish punsch, pineapple, lime honeysuckle & peppercorn syrup, mint
    18
  • APPLE BLOSSOM
    neversink gin, barr hill honey vodka, cocchi bianco, neversink apple apéritif bittermens elemakule tiki bitters
    19
  • SAFFRON SIDECAR
    tromba reposado, apologue saffron don ciccio & figli ambrosia,italicus bergamot, lemon
    19
  • HOT BUTTERED RUM
    santa teresa 1796 solera rum, brown butter, st. elizabeth allspice dram, nutmeg
    19

Beer

  • OKTOBERFEST MÄRZEN
    paulaner, germany
    8
  • CENTENNIAL IPA
    founders, michigan
    8
  • KÖLSCH
    schlaf ly, st. louis
    8
  • EDELSTOFF LAGER
    augustiner bräu, germany
    9
  • pilsner
    rothaus tannenzäpfle pils, germany
    11
  • dry cider
    aval, france
    14

MERRY CHRISTMAS!

dinner menu close
  • CITRUS-CURED HAMACHI*
    jasmine rice, kohlrabi, ginger-chili aioli
  • CAULIFLOWER SOUP
    smoked eel croquettes, chives, chile oil
  • FOIE GRAS & CHICKEN TERRINE
    quince, celery, pickled vegetables, brioche
  • PEAR AND PARSNIP SALAD
    spiced walnuts, radicchio tardivo, white balsamic
food menu section breaker - michelin star
  • GRILLED BABY OCTOPUS
    artichokes, confit potatoes, poblano chile
  • BLACK TRUFFLE PAPPARDELLE $20 SUPPLEMENT
    perigord truffle cream, parmesan
  • DAY BOAT SCALLOPS
    baby beets, heirloom carrots, fennel nage
  • SPINACH GARGANELLI
    rabbit sausage, honeynut squash, shiitake mushrooms
food menu section breaker - michelin star
  • BLACK BASS
    trumpet mushrooms, chickpeas, kaffir lime
  • HALIBUT
    romano beans, sunchoke, verjus
  • AMISH CHICKEN
    la ratte potatoes, romanesco, sauce diable
  • AGED DUCK
    pickled apples, crispy kale, foie gras
  • Dry-Aged NY Strip Loin
    stilton-bone marrow custard, roasted sweetbreads, roasted root vegetables
    for two $15 PER PERSON SUPPLEMENT
food menu section breaker - michelin star
  • CHOCOLATE GATEAU
    olive oil mousse, crispy rice, banana, ice cream
  • BÂTARD SOUFFLÉ FOR TWO
    spiced pear compote, walnut rum ice cream
  • MINT-BERGAMOT PARFAIT
    warm valhrona chocolate, caramelized cocoa nibs
  • SEASONAL SORBET TRIO
  • SELECTION OF ARTISANAL CHEESE

HAPPY NEW YEAR!

dinner menu close
  • AMUSE-BOUCHE
food menu section breaker - michelin star
  • CITRUS-CURED HAMACHI*
    jasmine rice, kohlrabi, ginger-chili aioli
  • FOIE GRAS TERRINE
    duck confit, quince, celery, brioche
food menu section breaker - michelin star
  • GRILLED BABY OCTOPUS
    artichokes, confit potatoes, poblano chile
  • DAY BOAT SCALLOPS
    baby beets, fennel nage, caviar
food menu section breaker - michelin star
  • SEARED FOIE GRAS
    mission figs, pistachios, crispy duck skin
  • RISOTTO
    perigord truffle, parmesan cream
food menu section breaker - michelin star
  • BLACK BASS
    trumpet mushroom, chickpeas, kaffir lime
  • NIMAN RANCH STRIP LOIN
    black truffle pomme purée, maitake mushrooms, celeriac
food menu section breaker - michelin star
  • YUZU CHEESECAKE
    fromage blanc, kishu mandarin, champagne sorbet
  • CHOCOLATE GATEAU
    olive oil mousse, crispy rice, banana, ice cream
food menu section breaker - michelin star
  • PETIT FOURS

SUMMER RESTAURANT WEEK 2019

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July 22 - August 16, non-inclusive of weekends

First Course

suggested pairing
  • chardonnay
    CÔTEAUX DES MARGOTS
    mâcon-villages, burgundy, france 2016
    glass $12 • half $8
  • CHILLED CORN SOUP
    sungold tomatoes, grilled sweet corn, parmesan tuile
  • CITRUS-CURED SALMON
    avocado, crispy wild rice, market radish
  • PORK & CHICKEN TERRINE
    grilled peaches, shiitake mushrooms, sourdough
food menu section breaker - michelin star

Second Course

suggested pairing
  • grenache
    LE CHAUSSYNETTE
    vin de france, rhône, france 2016
    glass $12 • half $6
  • STRIPED BASS
    summer beans, savory, heirloom tomato vinaigrette
  • RISOTTO
    zucchini, squash blossoms, gruyere, pancetta
  • ROASTED AMISH CHICKEN
    andouille, red pepper, bulgur wheat, fairytale eggplant
food menu section breaker - michelin star

Sides

  • $8
    wild mushrooms
    grilled broccoli rabe
    brussels sprouts
food menu section breaker - michelin star

Dessert

  • BLUE BERRY OLIVE OIL CAKE
    lemon-crème fraîche ice cream, streusel
  • CHOCOLATE ALMOND TART
    praline, vanilla ice cream
  • SEASONALSORBET TRIO
  • SELECTION OF CHEESES  from the cart
    3 for $12

5TH ANNIVERSARY PARTY

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Dear Friends and Family,

    Bâtard—located in the legendary address which housed the celebrated Montrachet—will honour its history of great food and wine by hosting its 5th Anniversary Party in cooperation with City Harvest, New York City’s largest food rescue organization, from 11:30am, Sunday, 2 June 2019.

    Drew Nieporent, Markus Glocker, and John Winterman hope to bring together family and friends, long-time supporters, and luminaries from the worlds of food, culture, media, wine, and philanthropy, all of whom believe in the power of cuisine and hospitality to improve the lives of thousands of people served each year by City Harvest.  We hope you will participate in this exciting event by contributing to our Anniversary Party and/or purchasing a ticket to attend.


    For more information, please refer to the link below or contact John Winterman at jwinterman@myriadrg.com or 212-219-2777 with any questions.  Thank you in advance for helping to make our 5th Anniversary a day to remember!  

https://batard-city-harvest-5th-anniversary.eventbrite.com

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Fantastic Recs

Bâtard

Where to Eat & Sleep in New York City

“The true New Yorker secretly believes that people living anywhere else have to be, in some sense, kidding.” ― John Updike

New York City is the Capital of the World. It is a buzzing hive of history, culture and urban dynamism. In no other city could you dine on scores of cuisines while never venturing beyond the borders. New York City’s limitations may be geographical, but with imagination and a sense of adventure, the treats and flavours are limitless. New York, on the world stage, is a paradise for those who love wine and good food. Its exceptional gastronomical culture along with the outstanding hotels, bars, lounges and clubs offer an unforgettable experience.

After this brief introduction to the Big Apple, here are some of our choices of some of the better restaurants, bars, and hotels which are divided in different categories. Please, this list is not comprehensive. It is a short list of our experiences after living in New York City for well over a decade. It represents a mere fraction of the infinite possibilities our city holds for the intrepid traveler. We encourage you to do some research and discover the city yourself.

caveat emptor: while we encourage you to explore this list, we are not a concierge service and as such unable to assist in booking reservations for you.

Casual & Neighborhood Restaurants

Black Mountain Wine House

Runner & Stone

Stone Park Café

Barbuto

The Beatrice Inn

Wallse

Buvette

Dell’Anima

Hearth

I Sodi

Musket Room

James

Adrienne’s Pizza Bar

Lucky Strike

Mu Ramen

BXL Zoute

Prime Meats Brooklyn

Frenchette

The Smile

Vinegar Hill House

Tia Pol

Quartorze Bis

Le Bilboquet

Destination, High Profile & Special Occasion

Le Bernardin

Daniel

Marea

Gunter Seeger

Blue Hill Stone Barns

Jung Sik

Aquavit


Only in New York

Keen’s

Gramercy Tavern

Nam Wah Tea Parlour

Café Sabarsky

Tempura Matsui

Maison Premiere

Viand

Kajitsu

Minetta Tavern

Balthazar

Takashi

Strip House

Yakatori Toto

Chikalicious

Café Boulud

Striphouse


Wine Bars, Bars, Taverns, Gastropubs & Dives

Hudson Bar & Books

Terroir Tribeca

The Breslin

WXOU Radio

Daddy-O’s

Raoul’s

Smith & Mills

Lucky Strike

The Ear Inn

Aldo Sohm Wine Bar

Arlene’s Grocery

Automatic Slims

Brandy Library


Hotels & Hotel Bars

Peninsula

St. Regis (King Cole Bar)

The Carlyle (Bemelman’s)

The Roxy

Soho Grand

The Beekman

The Mark Hotel

Mandarin Oriental (Aviary)

CHRISTMAS MENU
NEW YEARS EVE
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Chef for a Day

guest chef prep closeup
Bâtard Guest Chef for a Day - No experience necessary, just an appetite and a love of cooking!
Be a chef inside Bâtard the James Beard Foundation’s Best New Restaurant, 2015— or get the perfect gift for your favourite foodie!  There is a cook in all of us and it’s time for them to come out - if you love food, love to cook or want to get better at it, this is a great experience for you.  Our Guest Chef for a Day program offers the unique experience of working inside a real professional kitchen:
  • Join Executive Chef & Partner Markus Glocker and his staff in Bâtard’s kitchen from 2:00 pm - 7:00 pm.  Our culinary team will show you how raw ingredients can be transformed into an exquisite meal that appeals to all of your senses.
  • You will spend approximately 5 hours in the kitchen. This is a great opportunity to work with ingredients that you love but rarely prepare for yourself or to work on a cooking technique with which you are not that familiar.
Call or email Managing Partner John Winterman, to schedule your experience.  Email jwinterman@myriadrg.com or phone 212.219.2777, 10.30am – 5pm, Monday – Friday. Available days and times are Tuesday through Friday, with shifts beginning at 2pm and ending at 6pm.
Please note:
*There is a two-week advance notice to schedule the day and is based on
availability of both parties.

A Chef for a Day gift certificate is a wonderful present for your favorite cook. Remember, experience working in a kitchen isn’t necessary.

Guest Chef Experience
2pm start
work mis-en-place next to the chefs
4pm family meal with staff
5pm pre service meeting
7 pm exit after 1st seating



FREQUENTLY ASKED QUESTIONS
 
What do I do when I am at Bâtard?  What will I cook?
Being a Guest Chef for a Day is tailored to your interests.
After your initial tour and meeting, you can spend your afternoon in the pastry
or working in the kitchen preparing vegetables, creating various savories,
tending sauces and finishing plates.

Or you can spend your entire day in the area of the kitchen that interests you most.  Bâtard opens their kitchen doors to make this experience fun and welcoming — this is your opportunity to become a professional chef for a day!

How much does it cost?
The participation fee is $500, which entitles you to a five-hour shift.  Different packages are available should you wish to invite a friend (or friends) to join you for dinner later.

How do I sign up and reserve a space? How do I cancel my reservation?
Purchase a Guest Chef for a Day certificate from our website and we will send you a receipt and scheduling instructions. Available days and times are Monday through Thursday, with shifts beginning at 2:00 pm and ending at 7:00 pm. A mid-week date is recommended.

Can I make this a gift for someone? 
Yes, you may purchase a Guest Chef for a Day gift certificate. Gift certificate information is included in the online form.  If you purchase a gift certificate, we can email the certificate directly to the recipient and include a special message from you.  Alternately, we are happy to email the certificate to you as well.

Are there any limitations (age, health, etc.)?
We ask that all Guest Chef for a Day participants be free from any colds or contagious illnesses.

How can I pay for this program?
You may pay online via credit card.

What do I wear?
Please dress comfortably. For safety reasons, we ask that Chefs refrain from wearing nylons or open-toed shoes. As guest chef, you will be wearing chef whites (a professional chef jacket and pants).

How do I get to the restaurant? Is parking available?
Bâtard is located at 239 West Broadway, just one block from parking at 84 White St.  Alternately you can take subway.  We are located one block from the Canal St. A train and one block from the Franklin St. 1 Train.

Can I bring my friends?
We have packages that allow you to invite and treat up to three guests to a gourmet dinner and wine pairing prepared by Chef Glocker that you can schedule at the end of your shift (at 7 pm).

 
Please note:
*Orders received after 4pm on Fridays will be fulfilled when the Myriad Group
Corporate Office reopens on Monday at 10am.

*There is a two-week advance notice needed to schedule the day and
is based on availability of both parties. Not valid in the month of December.


Questions? Comments?
For more information contact our Special Events Manager or call 212-219-9500.  Questions?  Please call 212-219-9500.  Once purchased, you will receive a certificate with details to arrange your experience.


Fine Print.  Participants must be at least 18 years old. Purchaser does not have to specify the date of use:  the recipient must make prior arrangements with the chef to redeem a certificate.  Certificate valid only for Tuesdays, Wednesdays, and Thursdays.  In redeeming a certificate, participant acknowledges that a restaurant kitchen is an inherently dangerous place, with hot pans, open flame, hot liquids, and sharp knives.  Participants assume the risk inherent in working in such an environment.  Certificates are not redeemable for cash, food, merchandise, or gift certificates.
markus guest chef
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RESERVATIONS & GIFTS

Reservations & Gifts

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RESERVATIONS

Please do not hesitate to call us if you are unable to find a suitable time on-line, as our availability changes throughout the day.

Our reservation lines are open:
2pm - 10pm Mon-Sat
Noon-10pm Sat

For parties over 8 guests, please contact us directly so we can endeavor to best accommodate you.

Due to space limitations, we are unable to accommodate prams in the restaurant.
OPENTABLE
PRIVATE DINING
Private Dining

Full Buyouts Only, Lunch or Dinner

Enjoy Michelin-starred cuisine by Chef Markus Glocker in a beautiful Glen Coben-designed space redolent with a rich history.  Once home to the acclaimed Montrachet, Bâtard is now awash in tobacco-resin walls, dark-chocolate banquettes, and a warm, inviting glow.  Whether you are planning a 3-course luncheon or an elaborate 6-course dinner, we would be delighted to craft a bespoke experience for you. The space is available for full buyouts and can seat up to 60 guests for a variety of occasions. 

Standing capacity up to 90 guests.  

Available for lunch or dinner events, seven days a week.  

Bâtard is normally closed on Sundays so special pricing may be available.

*for groups up to 20 guests who do not need private space please contact info@batardtribeca.com


A Star Chef in Your Home & at Your Stove

Bâtard is available for private, in-home events for parties of 6-14 guests.  Have Markus Glocker, the Chef-Partner from James Beard Award Winning Bâtard, prepare a Michelin-starred 5-course dinner in your home.  For serious inquiries please contact Managing Partner John Winterman at jwinterman@myriadrg.com
GUEST CHEF PROGRAM
GIFT CARDS
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Batard wine toast
RESERVATIONS

Please do not hesitate to call us if you are unable to find a suitable time on-line, as our availability changes throughout the day.

Our reservation lines are open:

2pm - 10pm Mon-Sat

Closed Sunday

For parties over 8 guests, please contact us directly so we can endeavor to best accommodate you.

Due to space limitations, we are unable to accommodate prams in the restaurant.
Private Dining

Full Buyouts Only, Lunch or Dinner

Enjoy Michelin-starred cuisine by Chef Markus Glocker in a beautiful Glen Coben-designed space redolent with a rich history.  Once home to the acclaimed Montrachet, Bâtard is now awash in tobacco-resin walls, dark-chocolate banquettes, and a warm, inviting glow.  Whether you are planning a 3-course luncheon or an elaborate 6-course dinner, we would be delighted to craft a bespoke experience for you. The space is available for full buyouts and can seat up to 60 guests for a variety of occasions.
 
Standing capacity up to 90 guests.  

Available for lunch or dinner events, seven days a week.  

Bâtard is normally closed on Sundays so special pricing may be available.
*for groups up to 20 guests who do not need private space please contact info@batardtribeca.com


A Star Chef in Your Home & at Your Stove

Bâtard is available for private, in-home events for parties of 6-14 guests.  Have Markus Glocker, the Chef-Partner from James Beard Award Winning Bâtard, prepare a Michelin-starred 5-course dinner in your home.  For serious inquiries please contact info@batardtribeca.com
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CONTACT
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Hours

DINNER
Monday - Wednesday: 5:30pm - 10:00pm
Thursday - Saturday: 5:30pm - 10:30pm
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Accessibility Notice

Corkage Policy

Free corkage Mondays at Bâtard


As a perpetual ‘thank you’ to our neighborhood regulars and industry friends, we are happy to offer free corkage on Monday nights within the following parameters:


- Free corkage applies to one 750 ml bottle per couple

- Please kindly limit outside bottles to two 750 ml bottles or one magnum per table

- Not applicable on holidays or during other special promotions including restaurant week


*should you have any questions or special requests, please reach out to Wine Director Jason Jacobeit at jjacobeit@myriadrg.com


Our current wine list can be found here. We look forward to seeing you soon.

Accessibility Notice

Bâtard Restaurant strives to improve the usability and accessibility of its restaurant website for all users, including those with disabilities. Bâtard’s efforts to improve digital usability and accessibility are guided by the relevant portions of the Web Content Accessibility Guidelines 2.0, Level AA and other existing recommendations.

Our efforts are ongoing and are tested on a periodic basis using various forms of assistive technology. Our testing tools include the JAWS Screen reader.

If you experience difficulty accessing or using information on our website, please contact us at info@batardtribeca.com . In your message, please provide your contact information and a brief description of the problem you encountered.

239 West Broadway, Tribeca, New York |+1 212 219 2777 | 
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Reservations