Glocker grew up in a compact city in Austria, where he was predicted to get about his family’s lodge, but, he told me, after culinary faculty, “I packed my bags and still left,” to cook with Gordon Ramsay, in London and New York, and Charlie Trotter, in Chicago, where he found out that he beloved discipline in the kitchen. That self-discipline was on total display all through his seven several years as the chef and co-owner of Bâtard, in Tribeca, in which he was showered with accolades for the restaurant’s genial wonderful dining at a specialized epitome. When Bâtard shut throughout the pandemic for the next time, in 2021, and the Breslin area turned accessible, Glocker—who’d “had a business program in my pocket for quite a while”—took the plunge on his dream challenge.
Koloman Moser’s visual affect is evident in meticulous, stunning specifics during the cafe, these kinds of as brass light fixtures re-established from Moser’s models, and the grand bar, backlit in amber and anchored by a teach-station-deserving brass-and-mica clock—but the foodstuff is all Glocker. The limited menu capabilities coyly engaging twists on traditional French and Viennese cuisine. Duck-liver parfait is topped with a gelée of Kracher, Austria’s rival to France’s Sauternes. The beets in the Roasted Beets “Linzer” style practically candied, their sweetness from raspberry vinegar they are tossed with very little squares of shortbread. (“Didn’t seem like a Linzer torte, but it tasted like it,” a pal proclaimed.) Oversized gougères (no issues right here) incorporate Bergkäse, Enjoyable Ridge Reserve, and Cheddar cheese and crimson-wine-braised shallots into pâte à choux dough they are baked in muffin tins, yielding greatest caramelized crust and a gooey centre.
Glocker’s Quick Rib & Tafelspitz Terrine was born from a reverie of Sunday meals just after church. “My father took me to the community cafe, and we experienced boiled beef”—Tafelspitz, named for the reduce of meat utilised, primarily tri-tip. “The leftovers we took dwelling. He had it in the fridge, it just variety of jellified, and then he took it out, sliced it, place a tiny little bit of vinaigrette around the best, a piece of bread. That was it. It was scrumptious.” For Glocker’s terrine, he cooks beef shoulder, chuck, and best spherical, chills them in their broth, and slices the final result for layers of the terrine, which receives wrapped in carrots cooked in the exact same broth. It is served chilled, completed with Styrian pumpkin-seed oil, a substantial-end chilly-pressed specialty of Styria, Austria egg yolk and tarragon product acquire the edge off the austerity of the meat.
A correctly crisp schnitzel begins with a veal loin—more tender than the standard best round—which receives shallow-fried in clarified butter. Its bevy of accompaniments features lingonberry and sea-buckthorn sauces, to reduce the richness with sweet-and-sour tang and a energetic potato salad—“You have to go away it out,” Glocker said, “as soon as you put potato salad in the fridge the flavor’s gone”—made the way his mother did, appropriately seasoned with vinegar.
There are other standouts—beef tenderloin with a bone-marrow-and-brioche crust, served with marvellous Baumkuchen, potato-pancake rings stuffed with potato purée significant cross-sections of salmon sandwiched in a cracklingly crisp tramezzini-bread croûte. For 1 very last shock, consider the crème brûlée. You’d never ever guess it, but Glocker has uncovered that duck egg transforms custard into a cloudlike excellent. (Dishes $15-$60.) ♦