Markus Glocker has hospitality in his blood. Born in Austria, he grew up working in the family hotels, where his appreciation for the culinary arts became a passion. After culinary school, Glocker joined Munich’s renowned Restaurant Vier Jahreszeiten. Over several years he excelled in top kitchens all over the world, notably Restaurant Eckart Witzigmann in Berlin, Charlie Trotter’s in Chicago, Restaurant Steirereck Vienna, and Gordon Ramsay in London and New York (which received two Michelin stars during his tenure).
Glocker’s talent finds full expression at Bâtard, the Tribeca restaurant he opened with restaurateur Drew Nieporent (Nobu, Tribeca Grill) and managing partner John Winterman (Daniel, Gary Danko).
Located in the iconic space that previously housed Nieporent’s Montrachet and Corton, Bâtard is a relaxed, intimate setting for outstanding cuisine: fashioned with what New York Times critic Pete Wells calls “a sniper’s accuracy at the stove,” Glocker’s dishes are both robust and refined, including modern interpretations of Austrian traditions like schnitzel and tafelspitz. His Octopus Pastrami is already a new classic.
After its May 2014 début, Bâtard earned a three-star rating from The New York Times, three stars from New York Magazine, and a coveted Michelin star, among several other stellar reviews. In May 2015, Bâtard was awarded Best New Restaurant in America by the James Beard Foundation.