Bâtard, found in TriBeCa, is a small but sleek modern French restaurant that’s always packed and booked up months in advance, thanks to the (justifiable) hype it’s gathered since opening back in 2014.

The kitchen, with Markus Glocker at the helm, delivers truly innovative fare that’s both responsibly sourced and wildly imaginative. Think: warm barbecued sturgeon with buckwheat blinis, smoked crème fraîche, and slaw, or octopus “pastrami” (served with braised ham hock, pommery mustard, and new potatoes). But that’s just for appetisers. Elsewhere on the menu, diners will find dishes like celeriac tortellini with black truffle coulis, cashew, and cured egg yolk, and “Amish Chicken”, which comes with a mushroom-potato roulade, charred lettuce and truffle sauce. All the dishes at Bâtard are beautifully plated and devilishly tempting; testament to the meticulously creative eye (and palette) of the chef.

The wine list, meanwhile, is sizeable, and will offer up the ideal bottle to suit the meal. And if you’ve got room for dessert, you can’t go wrong ordering the caramel crème brûlée, which comes with braeburn apples, puff pastry, and cider sorbet – it’s as indulgent as it sounds.