Sumary of Batard Re-Opens For Its 37th Year Under Trailblazer Drew Nieporent:
- Myriad Restaurant Group Those who sniff at the future of French restaurants in New York should look backwards over the last four decades to discover their durability in the face of culinary fad after fad..
- Aside from numerous bistros, old and new, the very high-end restaurants like Le Bernardin, La Grenouille and Daniel still thrive..
- Batard Myriad Restaurant Group Bâtard, in TriBeCa, has, under three names but one owner, Drew Nieporent and his Myriad Restaurant Group, endured for 36 years now as many competitors have closed around it after their moment in the limelight..
- Bâtard originally opened as Montrachet (there always been a big Burgundy slant to the extraordinary 800-label wine list, compiled by Erik Westman), then became Corton, then, seven years ago, Bâtard, each reflecting the cuisine of the chef at the time..
- Batard Myriad Restaurant Group The very attractive room is pretty much the same, with glowingly lighted pale gold cement walls stenciled with bas-relief vines..
- Batard Myriad Restaurant Group On my first visit we began with a beef tartare correctly diced and enhanced with a brown butter emulsion, the tang of pickled red onion and some puffy garlic toast..
- Batard Myriad Restaurant Group On a second visit a light mousse of foie gras came with a lovely ginger crumble, poached rhubarb and unexpected spiced rum ($15 supplement)..
- begins with the finest ingredients, which Bâtard is committed to, not least those from the gourmet food company D’Artagnan, which makes the foie gras and raises the ducks….