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.
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."
The Bâtard chef is in the running for Best Chef NYC!
As the 2016 Michelin star ratings were released this week, it was announced that Bâtard retained its Michelin star.
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!
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!
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!