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Gramercy Tavern

Critic's Pick Critics' Pick

42 E. 20th St., New York, NY 10003 40.738859 -73.989111
nr. Park Ave.  See Map | Subway Directions Hopstop Popup
212-477-0777 Send to Phone

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  • Cuisine: American Nouveau
  • Price Range: $$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Critics' Rating: ***

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    8 out of 10

      |  

    33 Reviews | Write a Review

Photo by RJ Mickelson/Veras

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Official Website

gramercytavern.com

Hours

Sun-Thu, noon-11pm; Fri-Sat, noon-midnight

Nearby Subway Stops

N, R at 23rd St.; 6 at 23rd St.

Prices

$14-$23

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Bar Scene
  • Business Lunch
  • Good for Groups
  • Great Desserts
  • Lunch
  • Notable Chef
  • Prix-Fixe
  • Romantic
  • Special Occasion
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Recommended

Profile

It's been said (and if it hasn't, then I'll go ahead and say it) that great chefs have many of the same qualities as great musicians. Both disciplines require virtuoso talent, a taste for performing under pressure, and an ability to process prodigious amounts of detail and technique in a unique and creative way. Many chefs, like many musicians, are card-carrying control freaks. Many chefs, like many musicians, keep erratic, unhealthy hours, have a taste for addictive substances (Bordeaux, pork fat, cocaine), and are prone to towering displays of temper. And like musicians, certain chefs are drawn, divalike, to the spotlight, while others are content to make their careers in the shadows, as proficient and talented sidemen. For the last decade or so, Michael Anthony has been one of the most influential sidemen around. He has worked at Daniel and at March, but he's best known for his collaboration with Dan Barber at Blue Hill, then, upstate, at Blue Hill at Stone Barns, where he helped fashion an influential, aggressively seasonal, Slow Food style of cooking. Recently, however, Anthony took over the kitchen at Gramercy Tavern (he replaced the divalike Tom Colicchio), and now, for the first time, he is conducting his own show on a big-city stage. With its calibrated, Pottery Barn–style décor (twiggy flower arrangements; bright, Martha Stewart–type farmhouse murals; carefully stacked piles of wood along the walls), Gramercy Tavern has always been the most self-consciously twee of Danny Meyer's restaurants. In recent years, with Colicchio off starting restaurants and starring in a TV show, the cooking, especially in the main dining room, has been conspicuously adrift. But Anthony is an expert in the delicate arts of poaching and braising, and over the last several months, he has revamped the menu, filling it with subtle, slightly bucolic creations like lightly smoked lobster (decked with seasonal springtime ramps), crispy poached barnyard chicken, and delicious soups made with parsnips and strips of bacon or chunks of creamy heirloom cauliflower.

Dining Room Hours

Mon—Thu, noon—2pm and 5:30pm-10pm; Fri, noon-2pm and 5:30-11pm; Sat, 5:30pm-11pm; Sun, 5:30pm-10pm

Prix-Fixe Menu
3-course dinner, $88

Tasting Menus
Vegetable tasting, six courses, $98; seasonal tasting, 6 courses, $116

Ideal Meal

Smoked trout, roast rack of pork and braised belly or braised lamb shoulder, warm chocolate bread pudding.

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