Bâtard, NYC

July 29, 2014

Upscale restaurant entrepreneur Drew Nieporent has operated Montrachet, Corton and now Bâtard in the same space on lower West Broadway for many years. Opened two months ago, Bâtard has been receiving very good early reviews so we were anticipating a fine meal when Blair and Karyn joined Linda and me there for dinner on July 22, 2014.

We ordered a bottle of a bottle of Pierre Moncuit blanc de blanc NV Champagne. This was eventually followed by bottles of 2010 Chassagne-Montrachet by Michel Neillon and 2009 Savigny-les-Beaune by Jean-Baptiste Le Breuit. All were very good.
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There are about eight courses offered in each of appetizers, mains and desserts. For $75 one can choose two appetizers, one main and one dessert. The four of us ordered various dishes, but I only took photos of mine and am reporting just on them. 

My first course was
MAINE LOBSTER
green asparagus, zucchini blossom, citrus rind
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In the upper right is lobster tempura, still hot, crisp and good. The zucchini and the quail egg were somewhat bland, but the girolles tasted as if they had been pickled.

.
OCTOPUS “PASTRAMI”
braised ham hock, pommery mustard, new potatoes
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The mosaic of octopus was good. The ham went well with it. The old-style grainy mustard and the pickled caper berry were quite acidic.

.
VEAL TENDERLOIN
“tramezzini,” sugar snap peas, sweetbreads, sauce diable
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This dish had been highly recommended in the reviews, but I did not see the point. The pastry wrapping was soggy. The crisp sweetbread was good and added needed texture, but there was only one piece.

.
CARAMELIZED MILK BREAD
fennel yogurt, strawberries, brown butter ice cream
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This was really good. The caramelized crust on the bread was crisp and delicious.

There were almond cookies to finish.
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Except for the dessert, I felt disappointed by my meal. The combinations did not seem inspired. There was a vinegary undertone to my first three dishes, which may reflect the Germanic chef, Markus Glocker, although exaggerated spicing is an ever increasing American phenomenon. It was not overt, but eventually my mouth felt puckered and it was hard to appreciate our very good wine. The ambience at Bâtard has seriously declined since Corton. Lower prices and a promotional buzz have attracted a raucous clientèle. The abandonment of table cloths sends a signal that lowers decorum. The conversational noise level was deafening and there was no feeling of elegance.

http://myriadrestaurantgroup.com/batard.php

 

One Response to “Bâtard, NYC”

  1. John B Says:

    Sorry about your uneven but very telling experience. Coincidentally, Alan Richman recently wrote an item on that restaurant. The odd thing is that, at the same time that he qualifies his opinion in many ways, he still presents it as a fine dining experience. He takes a friend who is certain she won’t like fine dining because it is not trendy in all the dubious ways NYC dining has become, and thinks he has succeeded in changing her mind without ever having exposed her to anything other than the compromised Bâtard.

    http://www.gq.com/life/food/201407/alan-richman-batard


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