The article by Pete Wellsoug in the New York Times describes Batard in Tribeca is an ideal place to dine and eat dinner with specials on Wednesday (Wellsoug). The restaurant is presented to have great tranquillity food with all ingredients at place having nothing exaggerated or less done. Mr Glocker, the chef, ensures the food is not brittle or saltier or softer or chewier everything is up to perfection (Wellsoug). The menu has changed since the restaurant was opened in May, but the dishes are still wonderful. The menu change reveals the restaurant ability to adapt to its customer’s needs. The above clearly prove the restaurant is worthy to visit as your needs will be addressed. Pete Wellsoug writes that Glocker’s complex dishes have never lost its focus on flavors.The fine time is another thing that makes me prefer Batard on Wednesdays. Stephanie Goto design with Glen Coben’s architect raised the conditions in the restaurant. The elegant design made it be more of a modern-art gallery. Pete Wellsoug writes about a portable ramp that provides access to a wheelchair in the accessible restrooms and dining room making it suitable for people who use wheelchairs.The wine lovers find it impossible for them to order drinks because of the price. The list should have more bottles below 60 dollars though burgundies are sold at a reasonable price making it easy for some wine lovers to afford it.Therefore, from Pete Wellsoug article, I endorse Batard in Tribeca as a place to due to the great atmosphere, services, sound levels, food, drinks and wines, prices and wheelchair access.