Batard Receives 3 Stars from New York 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!