Bâtard
Chef Marcus Glocker, along with restaurateurs Drew Nieporent and John Winterman, racked up accolades right out of the gate for this Tribeca gem: James Beard Best New Restaurant 2015, three stars from the New York Times, and one Michelin star. The spot is named for one of Burgundy’s premier grand cru appellations, but don’t be fooled by the gold-tinged dining room or pile of awards: no jacket is required and service comes with a side of good humor. Austrian-born Glocker’s exceptional technical prowess is apparent in beautifully wrought dishes like octopus “pastrami” and a poussin schnitzel. And the caramelized milk bread with berries and brown-butter ice cream is a must-order dessert.