Bâtard NYC – An Evening of Collaborative Culinary Creations

A taste of Europe in the heart of Tribeca, New York City – Bâtard enables the culinary enthusiast in all of us through classic cuisine and seasonal ingredients with a focus on quality and authenticity. The Michelin-starred restaurant offers a “refined simplicity” accompanied by a defined palette that is transcending. Much of Bâtard’s culinary flare steams from Chef/Partner Markus Glocker’s diverse background, born in Austria with a passionate appreciation of the culinary arts. He has infused vibrant, rustic Austrian heritage into a restaurant that has received critical acclaim as Best New Restaurant in America by the James Beard Foundation. Bâtard is a culinary force dominating the New York City circuit one plate at a time.Intrigued? Well, you should be as Bâtard bids adieu to the city’s winter-blues, and spring’s forward with a culinary clash like no other. New Orleans Chef Isaac Toups teams up with Markus Glocker for a two-night Crescent City 5-Course Collaborative Dinner on Wednesday, March 14th, and Thursday, March 15th. The James Beard “Best Chef: South” and Bravo TV’s “Top Chef” season 13 “Fan Favorite” aims to spice up the kitchen and bring some Cajun flair to the big apple that is unrivaled. Its Austrian meets Cajun cuisines where guests are taken through a menu offering that creates a symphony of palette pleasing flavor combinations. “Cajun cuisine is steeped in French and European tradition, and my cooking is certainly influenced by my European roots. It’s going to be a blast cooking together.” – Markus Glocker

The dinner, priced at $180 per person (includes a welcome cocktail, 5-course dinner, tax, and gratuity), will begin each night at 6:30 PM with passed canapés and a Reisetbauer sloe gin cocktail. *Optional pairings and full bar available at additional cost.Seating is limited, and tickets must be purchased in advance at Crescent City Culinary Collab at Bâtard. For additional information, please visit www.batardtribeca.com or call (212) 219-2777.Here's to an evening of Collaborative Culinary Creations!