Tue-Sat, 5:30pm-10:30pm; Sun-Mon, closed
American Express, MasterCard, Visa
A couple of weeks ago, 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.Recommended Dishes
Warm Kusshi oysters with fried pig tails and pickles; pan-roasted branzino with gnocchi; caramelized milk bread with fennel yogurt, blueberries, and brown-butter ice cream.