Gramercy Tavern
New American restaurant · Gramercy
42 E 20th St, New York, NY 10003
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/15270162/GRAMERCY_lead.0.0.1424554781.jpg "Gramercy Tavern by Daniel Krieger/Eater")
Highlights
Michelin-starred tavern with seasonal American dishes & tasting menus
Michelin-starred tavern with seasonal American dishes & tasting menus
"Across its 31-year history I find Gramercy Tavern to balance the timely and the timeless: a flower‑decked dining room and a crackling wood‑fired grill anchor a legacy that stretches from Tom Colicchio to Michael Anthony (his 2002 tasting menu with dishes like duck breast with corn, peaches, and okra, and lobster salad with pole beans, pickled ramps, and snow peas is an exemplar). I see Aretah Ettarh as the restaurant’s chef de cuisine and a central force—trained at the Culinary Institute of America at Greystone, she worked every station before shaping seasonal, thoughtful dishes such as hay‑smoked potato gnocchi with almonds and basil (later yielding to Swiss chard and mushrooms), a pan‑roasted Caraflex cabbage with kimchi‑coated sesame seeds and chives topped with garlic‑peanut chile crunch and housemade Kewpie‑style mayo with fresh cabbage and nori, and a creamy freekeh with carrot puree seasoned with ginger and lemongrass, oblique‑cut and shaved carrots, fried leeks, chives, and tender Brussels sprout leaves. I often assemble the “perfect” order here—beet and carrot salad with roasted pistachio puree, seasoned burrata, pistachio salsa verde, dandelion greens, pistachio oil, and orange zest; the seafood platter (oysters raw with rhubarb mignonette and roasted with herb aioli, fluke with cucumber and sesame, and royal red shrimp with kohlrabi); Elysian Fields lamb with seasonal beets, mushrooms, and sorrel; golden tilefish with royal red shrimp in a carrot‑coconut sauce with butter‑glazed freekeh; or the tavern pasta, such as pea and spinach agnolotti in white wine sauce with black pepper–butter glaze, snap peas, sunflower sprouts, and Grana Padano—each dish feeling “Very GT”: simple in appearance but packing a lot of flavor, rooted in seasonality, and continually pushing to stay modern and fresh." - Kat Kinsman
"Gramercy Tavern’s upscale dining room in the back is where you can eat their tasting menu for $175. If you want a special-occasion spot that feels like someone’s very nice home in Aspen, that’s where you should sit. But we prefer the more casual tavern area up front, where you can eat some excellent brick chicken or a top-notch burger. If you need a last-minute spot to impress some people, stop by and get a few seats at the bar." - bryan kim, hannah albertine, molly fitzpatrick
"There are two different ways to experience Gramercy Tavern. In the back, there’s the upscale dining room, where you can book a table and eat a tasting menu for $175. If you want a special-occasion spot that feels less like a museum and more like someone’s very nice home in Aspen, that’s where you should sit. But we prefer the more casual tavern area up front where you can eat some excellent brick chicken or a top-notch burger. If you need a last-minute spot to impress some people, stop by and get a few seats at the bar." - willa moore, bryan kim, matt tervooren, will hartman
"One of Danny Meyer’s most famous restaurants, this grand space where chef Michael Anthony has won three New York Times stars and a slew of James Beard Awards, houses two experiences: the dining room with a $175 menu, and the more relaxed a la carte Tavern. Among the price-fixe dishes are roasted carrots with quinoa and pumpkin seeds; summer squash ravioli with ricotta and lemon; roasted duck breast and bacon with wild rice; and lamb with beans and kale. Tavern options include roasted oysters with Swiss chard and apple; duck liver mousse with sour cherries; grilled pork shoulder with squash and tomatoes; sweet potato pappardelle with braised beef; and wood-fired bass with bacon aioli." - Melissa McCart
"Cited as one of the notable New York fine-dining kitchens where Chef Nick Wong worked during his long career, helping shape his experience in high-end restaurant environments." - ByKate Kassin
