What to Eat at Bâtard, Drew Nieporent’s New Fine-Dining Restaurant

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Warm Kusshi oysters with fried pig tails and pickles. Photo: Melissa Hom

Last night Drew Nieporent, partner John Winterman, and chef and partner Markus Glocker quietly opened Bâtard in the old Corton space. Nieporent told Grub that he wanted the restaurant to be "open and accessible to everybody, not just the fine-dining segment of people," and the menu is comprised of three prix-fixe options: two courses for $55, three for $65, and four for $75. (There's no à la carte menu.) Dishes include octopus "pastrami" with braised ham hock, black-olive tortellini, and veal tenderloin. Take a look at the space, the menu, and a few of the dishes, straight ahead.

Bâtard

Pan-roasted branzino with gnocchi, ratatouille, and tomato-gin consommé.Photo: Melissa Hom


Bâtard

Caramelized milk bread with fennel yogurt, blueberries, and brown-butter ice cream.Photo: Melissa Hom


Bâtard

Photo: Melissa Hom


Bâtard

Photo: Melissa Hom

Menu [PDF]

Bâtard, 239 West Broadway, 212-219-2777