Drew Nieporent opens new restaurant Bâtard

Find French plates with an Austrian edge in the old Corton space



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  • Photograph: Liz Clayman

  • Photograph: Liz Clayman

  • Photograph: Liz Clayman

  • Photograph: Liz Clayman

  • Photograph: Liz Clayman

Photograph: Liz Clayman

It's not exactly a comeback for Drew Nieporent—the revered restaurateur has been operating celebrated spots like Nobu and Tribeca Grill for three decades. But this latest venture returns to the hallowed halls of his restaurant past, the space that held his formative debut, Montrachet, until '06, and most recently was home to his French fine-dining stunner, Corton, famously helmed by punctilious, Michelin-starred chef Paul Liebrandt. Following Liebrandt's abrupt departure from Corton for the Elm in August 2013, Drew Nieporent has changed gears, enlisting chef Markus Glocker (Gordon Ramsay at the London) to infuse a multicourse European tasting menu with touches of his native Austria: roasted beets "Linzer" with caramelized hazelnuts and red currants; baked turbot with egg yolk and salted pumpkinseeds; and a rabbit "flavors of bouillabaisse" with saffron ravioli and sauce rouille. France dominates the wine list, with a solid lineup of white varietals from the restaurant's namesake, Bâtard-Montrachet. 239 West Broadway at White St (212-219-2777)

Warm Kusshi oysters: fried pig tails, pickles
Roasted beets "Linzer": caramelized hazelnuts, red currants, mache salad
Yellowfin tuna: marinated radish, quinoa, camelina oil
Seared ocean trout: cured cucumber, spiced crème fraiche, clams
Maine lobster: green asparagus, zucchini blossom, citrus rind
Octopus "pastrami": braised ham hock, pommery mustard, new potatoes
English pea soup: crispy sweetbreads, salsify crumble, sweet shallots, mint
Marinated artichoke: barigoule, meyer lemon, kalamata olive

Black olive tortellini: preserved garlic, basil, radicchio
Parmesan risotto: nettles, green almonds, pickled sunchokes, ramps
Baked turbot: organic egg yolk, parsley coulis, salted pumpkin seeds
Pan roasted branzino: gnocchi, ratatouille, tomato gin consommé
Rabbit "flavors of bouillabaisse": saffron ravioli, turnips, carrots, sauce rouille
Veal tenderloin: "tramezzini," asparagus, mushrooms, sauce diable
NY strip loin of beef: braised cheek, cauliflower puree, baumkuchen, romanesco
Lamb for two: roasted rack, confit shoulder, crispy lamb bacon, fava beans, lemon

Epoisses: trumbpet royal vinaigrette, cipollini, grilled baguette
Key lime pie: buckwheat crust, cilantro, herbal ice cream
Black forest: chocolate sable, kirsch Chantilly, bing cherries
Caramelized milk bread: fennel yogurt, blueberries, brown butter ice cream
Poached stone fruits: candied pistachios, lemon thyme ice cream

2 courses $55, 3 courses $65, 4 courses $75

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