Le BAT

Néo-bistrot le BAT focuses on small quality ingredient-driven tapas-style plates, a mix of the Orient meets Barcelona under Paris’s discerning eye. It is popular with the after work crowd who frequent the inexpensive and not-so-chic Grand Boulevards neighborhood, and young foodies who are usually seen in Marais.

Chef Yariv Berreby and team are transplants from KGB (Kitchen Galerie Bis), known for inventive cuisine that liberally samples from all around the world, eliciting diners to curiously reach across to steal from their companion’s plates, apologizing for their social faux pas fork midair. This time, at le BAT, good manners remind you to share instead of hoarding the bite-sized morsels. Consolation comes regularly as new plates arrive, each dish flavorful and sometimes unexpected, a presentation and preparation usually reserved for larger entrees at finer restaurants. You could literally order one of each, as curation trumps quantity, and you never know when a favorite is cycled off the menu. Roasted eggplant with smoked caviar; prawn ravioli in coconut and lemongrass soup; Iberian pork in grilled bacon butter; haddock salad with pickled carrots and cumin; veal croquettes with a sweet chili dip – the chef doesn’t lack flair or creativity.

Tapas are for dinner. Midday is different, with a regular work crowd dining on individual entrees (mainly savory tartare) and multi-course prix fixe (€18-27).