Sneak a peak of Tribeca Grill's NYC's Summer Restaurant Week menus!
At Tribeca Grill, Bâtard, and Nobu Downtown, we take pride in offering signature dishes, representative of the best that our menus have to offer.
By Tracy Nieporent
Tribeca Grill listed on Wine Spectator's New York City's Top Restaurant Wine Lists.
Bâtard will be open for Friday lunch beginning this Friday, September 30, 2016. Lunch will be served from 12:00pm - 2:30pm. 2 courses for $45 OR 3 courses for $55. Reservations can be made on OpenTable by clicking here OR by calling the restaurant directly at 212.219.2777.
The World of Fine Wine just released its 2016 picks for World's Best Wine Lists. We're honored to be recognized with the highest rating of a three-star award.
"For the past quarter-century, the vinous offering at Tribeca, with its superb collection of California, Burgundy, and the Rhône the pick of its wide-ranging international selection, has been at the head of the pack...Plus the prices are really moderate in comparison with some of the other top lists in this competition."
Click here for the entire article.
For seven nights,* Bâtard will honor Chef Witzigmann with a $75 prix fixe menu of his signature dishes.
*June 29, 30; July 1, 2, 5, 6, 7 (Our regular menu will be available on these nights as well.)
Eckart Witzigmann was named "Chef of the Century" by Gault Millau in 1994, an honor he shares with just three other people: Paul Bocuse, Joël Robuchon and Frédy Girardet.
Witzigmann was born in Austria in 1941. Early in his career, his outstanding talent was recognized and promoted by the best in the business, notably Paul Bocuse, Roger Vergé, the Troisgros brothers and Paul Haeberlin. After honing his craft in some of the world’s most prestigious restaurants, he opened Aubergine in Munich in 1978. In 1979, Aubergine became the first restaurant in Germany to be awarded the much-coveted three stars from Michelin. Aubergine retained that rating until it closed in 1993.
A beloved teacher and mentor to generations of young chefs (including Markus Glocker), Witzigmann has also authored a number of highly successful cookbooks. Today he travels the globe as a consultant, developing innovative restaurant concepts for clients as diverse as the Japanese Juchheim group and the Salzburg airport.
“The chef of kings and gods,” as The New York Times called him, has cooked for Queen Elizabeth II, King Hassan of Morocco, the Maharaja of Jaipur, Mikhail Gorbachev, George W. Bush, and Valerie Giscard d’Estaing, among other dignitaries. But Witzigmann does not play favorites: “For me, every guest is equally important and I always make an effort to treat every one of them the same."
A Special Menu to Honor Chef Eckart Witzigmann on His 75th Birthday
caviar, sour cream, celery
asparagus, passion fruit vinaigrette
heaven & earth of foie gras
calvados, apple, black truffle
lamb loin wrapped in aubergine
baumkuchen, lemon, red pepper jus
caramelized puff pastry, vanilla, champagne ice cream
For more information, please call 212-219-2777 or email email@example.com.
As I walked through the streets of Tribeca recently, observing the urban hustle and bustle of this singular neighborhood we’ve inhabited for over thirty years, it was easy to see how much the area has changed. But what brings the neighborhood its enduring charm are restaurants like Tribeca Grill, Bâtard, and Nobu.
Tribeca Grill is a warm, welcoming restaurant with good food and a Wine Spectator Grand Award-Winning Wine list. A restaurant with substance and integrity, it’s anchored the first two floors of the Tribeca Film Center for over 26 years. From the welcome you receive at the front door, to the friendly service at the table, you experience what one journalist endearingly called “a neighborhood restaurant for the whole world.”
Bâtard continues a tradition of excellence in the location that once housed Montrachet and Corton. Last year it earned the James Beard Award for Best New Restaurant in America, as well as three stars from The New York Times and a Michelin star. The restaurant embodies casual elegance, with stunning food and wine in a comfortable, unpretentious setting. Chef Markus Glocker’s modern European cuisine is vibrant, accessible and an excellent value.
Nobu New York and Nobu Next Door helped introduce the world to New Style Japanese cuisine. The diverse menu is beautifully plated; the flavors are memorable and riveting, and yet remarkable in their simplicity.
What links these restaurants is professionalism and pride in offering each guest a mini-vacation from the cares of the world. When you dine with us, you are catered to and entertained, while enjoying comfort and a sense of well-being. At the soul of a restaurant are many dedicated people who work very hard to bring this experience to you. And every single day, they do it very well.
-- Tracy Nieporent, Partner and Director of Marketing
Markus Glocker's modern European cuisine is now available at the bar.
"Go for the Burgundy—whether the older vintages that Jason Jacobeit has sourced direct from winery cellars and priced attractively, or the great buys he’s unearthed from less storied corners—and stay for Markus Glocker’s opulent Austro-French food."
Thanks to The Daily Meal for the recognition!
"We liked the way this list starts with about three dozen bottles described as 'Dave's Picks' — uniquely beautiful, ready-to-drink wines…at sensible prices. Dave would be the restaurant's wine director, David Gordon, who has chosen an interesting group for this purpose."
The Bâtard chef is in the running for Best Chef NYC!
"Twenty-six years ago, Tribeca Grill opened under the ownership of actor Robert De Niro and restaurateur Drew Nieporent—with investments from Bill Murray, Mikhail Baryshnikov, Lou Diamond Phillips and Christopher Walken—in the Lower Manhattan neighborhood of the same name. Within six months, David Gordon, now 55, was hired as a manager.
"In the quarter-century since, Gordon's role evolved into "wine steward," then "wine director" as he builtTribeca Grill's program to 2,200 selections. The restaurant earned a Wine Spectator Grand Award in 2002 with "the biggest list in the world of Châteauneuf-du-Pape, easily," and some of the lowest markups in town. In his career, the self-described "schmo from Brooklyn" has created lists for every sort of cuisine, from New French at Myriad Restaurant Group's Corton (now closed) to Japanese fusion at Nobu to airplane, as a consultant to Continental. Gordon, who has worked behind the scenes at Wine Spectator'sWine Experience on the sommelier team, has also mentored a flock of other sommeliers who've gone on to open highly accoladed restaurants of their own."
To read the entire interview, please click Sommelier Talk: David Gordon of Tribeca Grill
Forbes recently revealed their 2015 edition of "All-Star Eateries In New York" and Tribeca Grill, Bâtard, Nobu and Nobu 57 all made the list. Bâtard, Nobu New York, and Nobu 57 received the highest rating of four stars, among some ofthe city's best restaurants. Tribeca Grill also received special recognition - "Celebrating 25 years, this true American brasserie robustly continues to serve distinctive dishes and to stock an amazing wine cellar."
This year, Tribeca Grill celebrated its 25th Anniversary with a celebration attended by its neighbors, friends, and family and New York Magazine got an inside look. Guests were treated to bites by Tribeca Grill's current and past chefs, along with wine selections by some of the city's best sommeliers and TG alums. To view the full piece, click here.
As the 2016 Michelin star ratings were released this week, it was announced that Bâtard retained its Michelin star.
Years ago, Tribeca Grill's Wine Director David Gordon and (at the time) Montrachet's Daniel Johnnes began a tradition that still lives on today and was featured in The New York Times this week. Last week, a group of New York's top sommeliers came together at Peking Duck House, with wines in hand and ready to continue the tradition. Patrick Cappiello, currently wine director at Rebelle and Pearl and Ash, formerly a Trieca Grill employee, now hosts the get togethers about once a month.
"The tradition began 25 years ago with two of Cappiello’s mentors, Daniel Johnnes and David Gordon, who worked within walking distance at the now-closed Montrachet and the TriBeCa Grill. “We used to bring customers who we’d enjoy spending a little time with,” Johnnes says. In 2001, Gordon extended a Peking Duck House lunch invite to Cappiello, then brand-new to New York and working for Gordon as a waiter. The guest list — originally “just four or five of us,” says Capiello — has grown as the ranks of the city’s sommeliers have swelled. But not much else has changed, including the four-course menu."
Read the full piece here.
A letter from Tracy Nieporent, Director of Marketing at Myriad Restaurant Group and Chairman of the NYC & Company Restaurant Committee:
"Dear Fellow Diners:
Summer in New York City is a season of excitement, adventure and vitality, and the perfect time to welcome you to one of our city's greatest traditions - NYC Restaurant Week Summer 2015. Nowhere else will you find a more compelling opportunity to experience a diverse selection of international cuisines. With more than 300 restaurants offering great value, in neighborhoods all over town, you can travel the world.
Whether you're dining with family, friends or colleagues, great memories are awaiting you, along with the finest bounty of the summer season. You'll discover that the streets of our city are alive with festivity and celebration. Wherever you go, you'll find a restaurant that will capture your heart with wonderful aromas, flavors and a warm welcome.
We're honored that you've joined us to experience the quality, variety and hospitality that make New York City the dining capital of the world.
We are now accepting reservations for NYC Summer Restaurant Week 2015! Come and enjoy true New York hospitality at Myriad Restaurant Group's participating restaurants: Tribeca Grill (lunch, brunch & dinner), Nobu (lunch & Monday dinner) and Nobu Next Door (dinner).
At Tribeca Grill, start with a refreshing Summer Vegetable & French Lentil Salad or a delicious Atlantic Cod with Saffron Mussel Paella. Finish your meal with a classic Tribeca Chocolate Cake or our new Ithaca Milk Yogurt Panna Cotta with Market Berries.
Sample Chef Nobu Matsuhisa's renowned newstyle Japanese cooking with signature dishes like the Black Miso Cod on Limestone Lettuce, Sashimi Salad or Assorted Sushi.
We look forward to delivering warm, hospitable service and excellent food to make your experience a memorable one during Summer NYC Restaurant Week 2015!
To make a reservation at Tribeca Grill and to view Restaurant Week menus, click here.
To make a reservation for Nobu or Nobu Next Door, click here.
NYC & Company is New York City's official marketing, tourism and partnership organization and administers the NYC Restaurant Week program. Tracy Nieporent, Myriad's Director of Marketing & Partner, is the Chairman of NYC & Company's Restaurant Committee.
In a recent piece by New York Post detailing the varying (and often overpriced) cost of wine in restaurants around New York, Tribeca Grill is highlighted as one of a "handful of places that don't inflate prices over time just because they can."
David Gordon, wine director for Myriad Restaurant Group, is quoted in the article describing the price of a 1996 Château Lafite, which goes for $1,500 at Tribeca Grill instead of $4,000 at other restaurants.
Tribeca Grill's Wine Spectator Grand-Award winning list can be found here.
To read the full piece, click here.
Following weeks of reader-submitted votes, Tribeca Grill was voted as one of the "Top 10 Best Celebrity-Owned Restaurants" in USA Today's Readers' Choice Travel Awards.
"Dozens of film credits and awards to his name evidently are not enough for consummate actor Robert De Niro, who has been a solid force behind this popular downtown Manhattan institution for more than 20 years. Hangout for the likes of the late James Gandolfini, Meryl Streep and De Niro himself, Tribeca Grillpledges allegiance to hearty American cuisine and an award-winning global wine list. Consistent and classic, its menu holds a steady course amid the turbulent waters of food trends."
To see the full list, click here.
Forbes.com recently profiled Bâtard following the restaurant's win at the James Beard Awards for "Best New Restaurant".
Congratulations to Bâtard for securing a nomination for "Best New Restaurant" as part of the 2015 James Beard Foundation Restaurant and Chef Awards! Bâtard is one of two New York-based restaurants within the category. Winners will be announced on May 4, 2015.
Best of luck to all the nominees!
On Sunday, April 5, join us at Tribeca Grill for Easter brunch or dinner. We'll be serving special 3-course prix-fixe menus, ranging in price from $39-65 at brunch and $59-79 at dinner, depending on entreé choice. Featured items include Spring Lamb Chops with Spaetzle, Heirloom Vegetables & Mint Salsa Verde, Seared Sea Scallops with Morels, Asparagus, Cauliflower Mousse & Truffle Vinaigrette among other great options.
Reservations are filling up quickly, book your table today! To make a reservation, click here or call 212.941.3900.
To view our Easter Brunch menu, click here.
To view our Easter Dinner menu, click here.
To celebrate the final season of AMC'S "Mad Men", Tribeca Grill is teaming up with NYC & Company and AMC for "Mad Men Dining Week" From 3/23 to 3/29, Tribeca Grill will be offering a special two-drink special, featuring our Mississippi Mule and Old Fashioned cocktails.
Join us and don't forget to share your experience using #TheEndOfAnEra. Click here for more information!
Eater recently named Tribeca Grill one of their "New York's Most Influential Wine Restaurants, Past and Present"! Not only is Tribeca Grill on the list, but Montrachet, another Myriad restaurant (now Batard), is also included among the other legendary restaurants.
Read about both Montrachet and Tribeca Grill's inclusion as well as the impressive alumni who've come from both restaurants.
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!