Why we like it: Two words: Danny Meyer. The man is a culinary
Best restaurant TribecaBatard - It's only Rock n' Roll, but I like it
Why we like it: We like Michelin-starred restaurants that play rock music and attract an easy on the eyes crowd of cool downtown people. The atmosphere at Batard is bustling where on any given night all tables are full during prime time dinner hours and you can wear anything from ripped jeans to full-on sequins. In short, it’s a cool spot, with good cocktails and food. If you’re lacking for a last minute dining option, it’s a Hail Mary for a table but you can squeeze in and eat the full menu at the bar.
What to order: The food is not fussy here, but it is definitively fine dining and highly executed. Chef Marcus Glocker draws upon his Austrian roots and time at Charlie Trotters, Steirereck in Vienna and Gordon Ramsay in both London and New York to create perfectly cooked and presented fish, where the black bass was a recent standout, and homemade pastas, where anything tortellini filled with the latest seasonal ingredients is a standout. The cheese cart is an exceptional intermezzo before ordering the soufflé for two, which is more of a Viennese rendition with ice cream and a fruit soup.