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Bâtard Review

4.8 /56 Reviews
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Serena的旅行箱
Original Text
Thanks to #Ctrip Food Forest# for inviting to become a food experience officer The first stop Btard Austrian chef Markus Glocker is TriBeca deduced the fusion of new French and beautiful food, whether it is a unique Octopus Pastrami French classic Steak tartare or a Prime Ribeye from an organic farm, and the winemaker selected to come to burgundy with a selection of sommeliers. Showing extraordinary quality and taste, gorgeous tore off the label of "luxury French meal", providing a star experience with a cost-effective meal standard, Serena recommended

Bâtard

Posted: Apr 29, 2017
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  • 谢狐狸
    5/5Outstanding
    Original Text

    New York one star thunder a lot, but this one is definitely on the push list. Italian dishes, pasta mid course are homemade, fillings will change according to the season, classics such as ricotta are always on the menu. There are also many highlights in the fore dish. The smoked octopus is placed in the ham meat frozen, which is very suitable for Asians' salty taste. The low-temperature slow-cooked chicken for the main dish is also a good choice. The duck breast is also surprisingly delicious and a very cost-effective dinner.

    2
    Posted: Aug 24, 2017
  • 丝丝去哪儿
    5/5Outstanding
    Original Text

    Located in the quiet and exquisite TriBeca, the store is very low-key and will be missed. The Austrian chef Markus Glocker Btard is in the town to introduce new dishes, good at finding inspiration in the season ingredients, perfect integration of European and American dishes. Octopus Pastrami is a must-order, taste Q-pop, a faint smoked flavor with mustard sauce makes the octopus meat taste very beautiful. Grilled Squid, first stew and then roast, plus the fresh and rich flavor of gremolata seasoning, people have a endless aftertaste. Rabbit Sausge The combination with risotto is surprising, and the light cream fragrance and smokey fragrance are combined. Duck Breast is definitely a highlight. I thought the duck meat tasted flat, but after the orange-flavored seasoning was simply delicious to fly! The faint orange fragrance makes the less greasy duck breast become small and fresh in a second, there is no fishy smell and no greasy, only the capital is delicious! Desserts are the first treasure of the town store, caramel shell is crisp and golden, milky bread is soft, with caramel ice cream and fresh and sour blueberries, I just want to indulge in this wonderful calorie song ~

    2
    Posted: May 8, 2017
  • Serena的旅行箱
    4/5Excellent
    Original Text

    Austrian chef Markus Glocker and catering tycoon Drew Nieporent TriBeca in New York deduce the European-style integration of new French and American food. Whether it is a unique creative Octopus Pastrami, a French classic Steak tartare, or a Prime Ribeye from an organic farm, the sommelier Jason Jacobeit selects a fine brew from Burgundy, which all show extraordinary quality and taste. Rip off the "luxury" label and provide a star dining experience at a reasonable price. Samsung recommended.

    2
    Posted: Apr 29, 2017
  • 丁丁一锦鲤
    5/5Outstanding
    Original Text

    The restaurant is great, very special restaurant, very delicious

    0
    Posted: Oct 14, 2018
  • 丝丝去哪儿
    Original Text

    [New York Explorer|Michelin one star 🌟 Creative European cuisine] Btard won the James Beard "Best New Restaurant" known as the "Oscars in the Food and Beverage Industry" in 2015. The New York Times gave Samsung praise, and it has been on the list for several years. Chef Markus is good at finding inspiration in fresh ingredients of the season and incorporating a unique European flavor. Octopus "Pastrami" , a must-order dish, taste Q-pop, a faint smoked flavor with mustard sauce to make the octopus meat taste very beautiful, soft and small potatoes are also particularly delicious !Madai Crudo, rich cucumber sauce, light and crisp Horseradish, Jalapeño flavor, light lemon fragrance, fish is very new and tender, It's the cucumber taste that I really can't appreciate. Grilled Squid, first stew and then roast, plus the fresh and rich flavor of Gremolata seasoning, it makes people have a endless aftertaste. Rabbit Sausge, the combination of rabbit sausage and Risotto is surprising, the light milk fragrance and smokey fragrance are combined, and there is a trace of fresh lemon. Vadouvan Chicken, Vadouvan refers to a mixed spice, with Indian curry, onion and garlic, crispy skin, chicken tastes lighter, but the side dish Fregula is more delicious. Duck Breast, I thought the duck meat tasted flat, but after the orange-flavored seasoning, it was delicious to fly! The faint orange aroma makes the slightly greasy duck breast small and fresh in a second, no fishy smell and no greasy. The full and thick duck meat, the fragrant oranges, and the crispy buckwheat, are really delicious! Caramalized Milkbread, the caramel shell is crisp and golden, the milky bread is soft, and the caramel ice cream and the fresh and sweet blueberries are all I want to be intoxicated with the wonderful calorie song. Duck Egg Crème Brlée, ingeniously with duck eggs, taste not too greasy, plus apple chips, let the whole pudding freshen up. Btard is definitely worth my visit again, conscience affordable Michelin star, good quality and cheap, every dish can eat full of creativity and happiness ❤️🔹🍴 restaurant|Btard 📍 address | 239 W Broadway, New York, NY 10013⏰ business hours|Monday to Wednesday 5:30-10pm, Thursday to Saturday 5:30-10:30pm, Sunday rest

    0
    Posted: Sep 16, 2019