Internationally famous chef and restaurateur Gordon Ramsay has started and pushed along a lot of aspiring cook’s careers over his life. On that list of up-and-comers is Markus Glocker who earned two Michelin stars whilst working with Ramsay in both London and New York. Now Glocker has struck out and started his own establishment, Bâtard, with the help of Myriad Restaurant Group.
Why the Austrian chef chose the French word for illegitimate offspring as his breakout restaurant’s title is unknown, but don’t let the name fool you. Critics are hailing Bâtard as “comfortably sophisticated”, “warm and vibrant” and “a culinary gem” and its meals “inspired” and “divine”. New York Times has given it three stars and it won a Best New Restaurant award in the 2015 James Beard Chef and Restaurant Awards. It’s also already earned a coveted Michelin star for which Anastasia Date, on their website, has expressed their great admiration.
Bâtard’s website describes it as “a relaxed, intimate setting” and Drew Neiporent has said it’s “open and accessible to everybody”.