Join us this Valentine's Day at Tribeca Grill. We'll be serving a special 3 course pre-fixe menu, ranging in price from $79-$99 (depending on the entree you choose). Featured items include Maine Lobster with Black Truffle Risotto, Filet of Beef with Potato Gratinee and a decadent Bittersweet Chocolate Lovers Torte.
And to make the evening that much more special, wine lovers can choose from our Wine Spectator Grand Award-winning List of more than 2000 wines. For reservations or more information please call 212.941.3900.
To view our Valentine's Day menu, click here.
As 2014 came to an end, Bâtard landed at the top of several end-of-year lists, including lists by The New York Times, New York Magazine, and The New Yorker.
Cheers to 2014 and we look forward to a wonderful 2015!
Bâtard is officially Eater New York's 2014 pick for "Restaurant of the Year"! Narrowed down from a group of five nominees to a group of three (based on votes from Eater readers), the Eater editorial team chose Bâtard as the ultimate winner!
For a full list of winners, click here.
The Michelin Inspectors say "Bâtard is an outright winner" and awarded Myriad's newest restaurant a Michelin Star!
The Street spoke to Jason Jacobeit, head sommelier at Tribeca Grill and Bâtard, about Tribeca Grill's extensive wine list. Check out the full piece here!
"The restaurant has 26,000 bottles of wine in its inventory, representing about 2,300 unique wine selections. The collection, stored among four cellars, is the result of buying virtually everything on release for the past 25 years, as well as occasionally buying rare and fine wines at auction.
"The wines we have in our cellar from the early 1990s or late 1980s were literally purchased two and half decades ago and we can guarantee the authenticity and provenance, and that the wines been stored properly," Jacobeit says. "Everything we have has been purchased by us. And our wine list is saturated with value."
Drew Nieporent's official dress code for Bâtard: "I don’t care what you wear, as long as your feet and your genitals are covered,”
Check out the full review in the latest Tables for Two section of the The New Yorker!
Tracy Nieporent, Director of Marketing and Partner at Myriad Restaurant Group, speaks with Shari Bayer for the "All In the Industry" show on Heritage Radio Network! Click the link below for the full interview.
John Mariani visits Bâtard! Read what he thought of his dinner in The Huffington Post!
Check out Markus Glocker, Executive Chef of Bâtard, preparing Octopus Pastrami on Good Day New York! Click the "Learn More" link below to watch the full video!
Check out Bâtard's 3 star review in GQ Magazine!
"The dish I can’t stop talking about is the veal tenderloin “tramezzini,” which the kitchen wraps in a golden crust with a scrim of Swiss chard, and garnishes with veal jus and chanterelles, like an exotic, savory form of French pastry".
A line from New York Magazine's 3 star review of Bâtard!
Bâtard has received 4 out of 5 stars from the New York Observer! Check out the link below for the full review.
Eater caught up with Drew Nieporent at the Food & Wine Classic in Aspen to discuss the opening of Bâtard!
See Bâtard's Executive Chef Markus Glocker prepare the Split Pea Soup with Sweetbreads on Eater's "The Hot Dish".
Check out the Octopus Pastrami at Bâtard featured in Time Out New York's article about the most innovative plays on Surf and Turf in New York!
Take a look at GrubStreet's article about Jenny Mollen's visit to Bâtard!
Anyone who has dined at Nobu New York, Nobu Next Door, or Nobu 57 has experienced the craft and skill of our beloved Sushi Chef, Shin Tsujimura. For almost 20 years, Shin has represented the Nobu restaurants with professionalism and pride, creating masterpieces on the plate for our guests to enjoy. Shin has also been the respected representative for Nobu and the New York Jets at the Taste Of The NFL charitable event that is held every year at the Super Bowl. For his family and friends, and all of us who have enjoyed working with him, this is a very sad time for us. But it’s also a time to celebrate the way he made all of our lives better. The example and standards he set will always be part of the Nobu experience. We love you Shin-San, and your memory will always inspire us.
Although Vacqueyras wines pair nicely with food and age well, wines from the region are rarely seen on restaurant wine lists. Tribeca Grill's wine director, David Gordon, spoke with The Wall Street Journal about Vacqueyras on November 10, 2013.
"David Gordon, wine director of Tribeca Grill, presides over one of the most Rhône-centric restaurant wine lists in New York, with a prodigious selection of Châteauneuf-du-Papes and several Vacqueyras and Gigondas. Mr. Gordon feels that the latter overshadows the former—"perhaps because Gigondas is better known," he speculated in an email, though he added that Gigondas has become rather pricey. By contrast, he considers Vacqueyras to be an excellent value and "a good wine to teach people about the Rhône."'
Check out the rest of the article here.
Tribeca Grill was named one of the 12 Best Restaurants in New York for Wine! "Over the years, the wine director David Gordon has put together a wonderful list of older bottles that are gently priced. In one area, Châteauneuf-du-Pape, I’ve never seen a deeper list", described Eric Asimov, wine critic for The Times in the article from October 8, 2013.
Tribeca Grill is one of only seven NYC Restaurants in 2013 to have been awarded The Grand Award by The Wine Spectator, its highest rating. The other restaurants include 21, Daniel, Eleven Madison Park, Per Se, Veritas, and Del Posto.
Nobu Next Door, the iconic 3 Star restaurant next to Nobu New York, is debuting an inventive new Brunch menu for the first time ever.
The new brunch menu will include a variety of eclectiv new, savory dishes in addition to Nobu classics. Among the savory new dishes being introduced are Nobu's interpretation of "Bagels and Lox" with Crispy Rice, "Chicken Karaage with Green Tea Waffles and Pecan Miso Butter", "Washu Pastrami with Jidori Egg", "Blueberry and Yuzu Soba Pancakes," "Sobagaki Oatmeal," "Lobster and Grits," "Scrambled Egg Donburi" and various other items.
Every Mon-Fri, 5-7 pm Happy Hour at the bar!