Gramercy Tavern Michael Anthony Gramercy Tavern

Gramercy Tavern Awards

This chic tavern gives classic American cuisine a contemporary twist.
Openings: Lunch & Dinner daily


Gramercy Tavern, New York, NY

Gramercy Tavern Restaurant Review:

At the entrance, a display filled with fruit, vegetables and flowers sets the tone: cuisine based on sincerity. Rustic décor provides a welcome break from the asphalt jungle's techno tune-filled minimalist eateries. Chef Michael Anthony, formerly of Daniel, and successor to Tom Colicchio, has entered the Manhattan chef aristocracy. In the first, informal room, simpler dishes are served from noon to closing. Anthony presents his full-fledged menus in the more sophisticated back room, where the nonchalant service fits in with the rural look. Impressive are the span and the variety --- based on his finds in the market --- of his offerings, whether they are fish or meat. His tasting menus propose a round-up of flavors. Start with Wagyu beef tartare with Asian pears, rye and pine nuts; or cauliflower cappelletti with caviar and capers before moving on to sea bass with parsnips and lobster sauce or duck breast with hazelnuts and quince. In all of Anthony's dishes, the emphasis is placed on the vegetable component, which reminds us of the illustrious Alain Passard of L’Arpège fame in Paris, in which the highlight is the ricotta ravioli with butternut squash, Tuscan kale and lardo. Pastry chef Miro Uskokovic prepares his own sorbets and ice creams (in tantalizing Brie, bourbon and hickory flavors), as well as a custard pie with chocolate and cherry fudge and shortcake with caramel sauce and goat cheese mousse. There is also a well-stocked cheese cart. Uncommon white wines are available, such as Grüner Veltliner from Austria and California Viogniers.

Sapaio toscana 2019

GAYOT´s Wine of the Week is an Italian red wine made with Sapaia grapes, an ancient Tuscan varietal. Read the article. (Photo @soniadeboniph)