After Montrachet and Corton, the third vino-named restaurant from NYC entrepreneur Drew Nieporent continues a theme and gets it very right. Whereas the first focused on the wine and the second on haute cuisine, Bâtard combines the two beautifully, bringing together the farm-to-table expertise of Austrian-born chef Markus Glocker and the wine know-how of sommelier Jason Jacobeit, who curates a wine list that, like the heart of the owner, concentrates very much on Burgundies.

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