There are currently 3,458 menus in our vast database. If you only have the time to enjoy reading one today, may we recommend the new menu that’s just been instituted at Gramercy Tavern. Executive chef Michael Anthony has been running the kitchen since the fall, but only now is his vision for the restaurant taking hold. Anthony, whose back-to-the-earth style was last glimpsed at Blue Hill at Stone Barns, leans on Vongerichten-like combinations of juices and herbs; butter and animal fat are used sparingly. “I want people to walk out of the restaurant not feeling heavy and full, but vibrant and restored,” the chef tells us. Which is not to say he’s completely shunning rich, meaty concoctions: There’s a boned-out suckling-pig porchetta, stuffed with house-made sausage and Swiss chard, that he’s cooking in the Tavern’s wood-burning oven. So what should you order when you come to Gramercy now? “It’s my dream to have a four-top sit down and order two seasonal tasting menus and two vegetable tasting menus,” Anthony says. Any volunteers?

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