Maxie
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Maxie's Stats
 
  • Review Count
    3
  • Helpfulness Votes
    1
  • First Review
    October 20, 2014
  • Last Review
    November 23, 2014
  • Featured Reviews
    0
  • Average Rating
    4.3
 
 
Maxie's Reviews
 
Drew Nieporent’s long commitment to Tribeca continues in the space that housed the legendary Montrachet and Corton. Chef/partner Markus Glocker’s modern European menu reflects his Austrian heritage and diverse experiences (Gordon Ramsay, Charlie Trotter). Dishes like Octopus “Pastrami,” Roasted Beets Linzer and Veal Tenderloin “Tramezzini” are inventive and delicious. Diners may order two ($55), three ($65) or four courses ($75) - fixed prices that represent excellent value. <br /> <br />Managing partner John Winterman, former longtime maître d’ at Daniel, welcomes you to a relaxed setting warmed by golden light and cozy banquettes. The wine list highlights the best of Burgundy; cocktails are expertly crafted.<br />
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Good value and delicious food
OpenTable Diner Since
Dined on 11/21/2014
 2006
Dined on 11/21/2014
 2006
Food 
4 / 5
(Very Good) 4 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
4 / 3
Energetic
"We had previously been to Corton in the same space - Batard looks almost the same but has a slightly warmer feel. Service is attentive and the food comes out fast. Breads (two kinds) - served hot - were addictively good and as a result, we did not have any room for desert or cheese.
The price point at Batard is really good - a choice between 2 and 3 (or more) courses. The food is presented beautifully although the food runners lack engagement with the customer when bringing the food to the table - a recitation of the ingredients with little expression does not excite. This is unfortunately too common these days when servers do not carry through with bringing the food out. Of note is that the sommelier was friendly and warm and offered to help with wine selection (we did not ask for that and instead had cocktails and wines by the glass).
This was a very good meal - not sure I would go back as the choices in NYC are endless and there are always new hotspots to try - but this was a very nice introductory meal for a 4-night stay.
"
Dined on 11/21/2014
 2006
Special Features: special occasion, fit for foodies
+1point
1of 1voted this as helpful.
 
Chef Mike Isabella opened Kapnos along the Fourteenth Street Corridor in July 2013. Isabella draws inspiration from Northern Greece to create a menu of spreads, breads, vegetables and other small plates, including his signature wood-grilled octopus. Two wood-fire grills with rotating spits and a large oven for stone-baked flat breads service the 160-seat restaurant. Guests enjoy carvings from whole animals that have been spit-roasted all day, including lamb, goat, duck, chicken, and suckling pig. Kapnos is open for dinner seven nights a week.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Seriously good food
OpenTable Diner Since
Dined on 10/16/2014
 2006
Dined on 10/16/2014
 2006
Food 
5 / 5
(Outstanding) 5 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"Booked here on Thursday evening after seeing this on the Eater Hotlist for Washington, DC. We were offered seats at the kitchen counter, something we really enjoy as you can usually interact with the chef while dining. George, the chef, barely greeted us, and really did not interact with us at all, even when we asked him direct questions. And it was not like he was super busy all the time...
The food however was fantastic. We ordered the chef's tasting menu and they were happy to oblige our dietary restrictions. We watched the food go out and it all looked amazing. We had fish, great vegetables, and the most wonderful roasted goat. The desserts were great too.
"
Dined on 10/16/2014
 2006
Special Features: good for groups, hot spot, vibrant bar scene, fit for foodies
0points
0of 0voted this as helpful.
 
Cocktails have always been a passion of chef José Andrés. It started over 15 years ago when he created the Salt Air Margarita at Café Atlántico. Today, José pays homage to the golden era of cocktails at barmini by José Andrés, a hub of chef-driven libations that serves as his cocktail lab for all of his restaurants and projects. A pioneer in avant-garde cooking, José's passion is on display at barmini as guests are taken on a whimsical journey of yesteryear via classic cocktails and ingredients. Barmini operates as a true extension of minibar, a learning center where chefs and bartenders collaborate and where heritage meets innovation.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Wow
OpenTable Diner Since
Dined on 10/17/2014
 2006
Dined on 10/17/2014
 2006
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"I have eaten at e by Jose Andres in Las Vegas and wanted my husband to share the experience while in Washington, DC. What a fantastic time we had! Brody the chef was lovely - warm and friendly - and the food was amazing. One surprise after another with great wine pairings. I don't think I will ever forget the rubber duckie course. Everyone sits at a bar and watches the dishes being plated - this is not the place for a group of 4 or more but for 2 people who love food - this is exciting and to be remembered for a long time.
We went to barmini before our 8:30 dinner - another lovely experience. Fantastic cocktails and bar snacks with great bartenders who share recipes and are eager to talk about what they do.
"
Dined on 10/17/2014
 2006
Special Features: hot spot, special occasion, fit for foodies
0points
0of 0voted this as helpful.