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Gramercy Tavern
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Gramercy Tavern is a New American restaurant located at 42 East 20th Street (between Broadway and Park Avenue S.), in the Flatiron District in Manhattan, New York City.[1]
Key Information
It is owned by Danny Meyer (originally co-founded by Meyer and Chef Tom Colicchio), along with Chef/Partner Michael Anthony.[1][2][3][4] The Executive Pastry Chef is Karen Demasco.[5] The General Manager is William Carroll. The restaurant opened in July 1994.[6][7]
Menu
[edit]Chef Michael Anthony's ever-evolving seasonal menu of New American cuisine showcases the restaurant's relationships with local farms and purveyors.
Restaurant
[edit]The restaurant was designed by New York-based architecture firm Bentel & Bentel Architects. This was the firm's first foray into hospitality design. The restaurant's neo-Colonial decor is rustic.[1][8][9] The restaurant can seat 130 people, the bar can accommodate 60 people, and a private dining room can seat 12–22 people.[10]
Reviews and accolades
[edit]In 2003, 2005, 2006, 2007, 2010, 2011, and 2015, voters in the Zagats Survey voted it the most popular restaurant in New York City.[6][7] In 2007, the New York Times gave it three stars.[11]
In 2013, Zagat gave it a food rating of 28, referring to it as “About as perfect as a restaurant can get”.[1] It also rated it Number 1 in New York City for "Dining at the Bar," and the second most popular restaurant in New York City.[12]
Gramercy Tavern was awarded One Star by the Michelin Guide.[13]
The restaurant was named "Outstanding Restaurant of 2008" from the James Beard Foundation.
Wine Spectator awarded Best Of Award of Excellence in 2009, 2010, 2011, 2012, and 2013.
Pete Wells placed Gramercy Tavern in eleventh place in his 2023 ranking of the hundred best restaurants in New York City.[14]
Notable people
[edit]See also
[edit]References
[edit]- ^ a b c d Gramercy Tavern | Manhattan | Restaurant Menus and Reviews. Zagat. 2012. Retrieved January 25, 2013.
- ^ Steven Raichlen (2003). BBQ USA. Workman. ISBN 9780761120155. Retrieved January 25, 2013.
- ^ "New York Magazine". New York Magazine. July 18, 1994. Retrieved January 25, 2013.
- ^ Lucy Lean (2011). Made in America: Our Best Chefs Reinvent Comfort Food. Welcome Books. ISBN 9781599621012. Retrieved January 25, 2013.
- ^ "About | Gramercy Tavern in New York City".
- ^ a b Bo Burlingham (2007). Small Giants: Companies That Choose to Be Great Instead of Big. Penguin. ISBN 9781101191385. Retrieved January 25, 2013.
- ^ a b John R. Walker (2007). The Restaurant: From Concept to Operation. John Wiley and Sons. ISBN 9780470164808. Retrieved January 25, 2013.
- ^ Eleanor Berman (2013). Top 10 New York City. Penguin. ISBN 9781465407931. Retrieved January 25, 2013.
- ^ Andrew Rosenberg, Martin Dunford (2011). Pocket Rough Guide New York City. Penguin. ISBN 9781405388245. Retrieved January 25, 2013.
- ^ Dorothy Hamilton, Patric Kuh (2009). Chef's Story. HarperCollins. ISBN 9780061850110. Retrieved January 25, 2013.
- ^ Bruni, Frank (June 6, 2007). "The Constant Comfort of an Old Friend". The New York Times.
- ^ Discover Restaurants in New York City. Zagat. Retrieved January 25, 2013.
- ^ "Archived copy". James Beard Foundation. Archived from the original on October 8, 2018. Retrieved January 20, 2015.
{{cite web}}: CS1 maint: archived copy as title (link) - ^ Wells, Pete (April 18, 2023). "The 100 Best Restaurants in New York City". The New York Times. Retrieved April 18, 2023.
- ^ "Tracy Malechek-Ezekiel". Southern Smoke. April 12, 2023. Retrieved September 28, 2024.
- ^ Sharpe, Patricia (January 18, 2022). "Are You Ready for Fine-Casual Dining?". Texas Monthly. Retrieved September 28, 2024.
- ^ Martin, Richard (October 2, 2023). "How Tracy Malechek-Ezekiel Created Hit Restaurant Birdie's". Appetito. Retrieved September 28, 2024.
Further reading
[edit]- Claudia Fleming & Melissa Clark, The Last Course: The Desserts of Gramercy Tavern, Random House (2001)
- Danny Meyer, Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants, Hachette Digital (2009)
External links
[edit]Gramercy Tavern
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History
Founding
Gramercy Tavern was established in July 1994 by restaurateur Danny Meyer as his second New York City venture, following the success of Union Square Cafe, which he opened in 1985.[2][5] Meyer co-founded the restaurant with chef Tom Colicchio, who served as the opening executive chef and brought his experience from high-profile kitchens to shape its early culinary direction.[3][2] The partnership aimed to create a welcoming space that extended Meyer's philosophy of enlightened hospitality, prioritizing guest experience alongside quality food.[6] The initial concept for Gramercy Tavern envisioned a casual American tavern that blended the rustic comfort of traditional pub fare with refined European fine-dining techniques, all while emphasizing seasonal, farm-to-table ingredients sourced from local purveyors.[3][6] This approach sought to foster a sense of community in a relaxed yet elegant setting, distinguishing it from more formal establishments of the era and reflecting a commitment to fresh, regionally inspired cuisine that changed with the seasons.[2][5] From its inception, the restaurant was designed to serve as a neighborhood gathering place, with a bustling tavern room for à la carte dining and a more structured dining room for prix-fixe meals, promoting accessibility and warmth.[6] The site at 42 East 20th Street in Manhattan's Flatiron District, just north of Union Square, was selected for its location in a historic landmark building that evoked the tavern's namesake heritage.[6] This early 20th-century structure provided an ideal backdrop for the restaurant's homespun aesthetic, with preserved architectural details enhancing the inviting atmosphere without extensive renovations.[7] The choice of location built on the momentum from Union Square Cafe's proximity to the Union Square Greenmarket, allowing easy access to fresh produce and aligning with the farm-to-table ethos.[5] Opening Gramercy Tavern presented early challenges, particularly in building anticipation amid the high expectations set by Meyer's prior success and a concurrent cover story in New York magazine profiling his expanding empire.[5][7] The article, which hit newsstands on the day of the July 11 debut, amplified scrutiny and pressure, positioning the restaurant as a bullseye for critics and diners eager to see if it could match the hype.[3] Despite these hurdles, the operational setup proceeded with a focus on seamless service and ingredient-driven menus, laying the foundation for its enduring reputation.[2]Key Milestones
In 2006, founding chef Tom Colicchio departed Gramercy Tavern after 12 years, having helped establish its reputation for innovative American cuisine, to focus on expanding his Craft restaurant group.[8][9] Michael Anthony was appointed executive chef that September, shifting the kitchen toward sustainable, farm-to-table practices with an emphasis on seasonal, locally sourced ingredients from partners like Dancing Eels Farm.[10] Under Anthony's leadership, the restaurant earned a three-star review from The New York Times in 2007 and multiple James Beard Awards, solidifying its commitment to environmental responsibility.[10] Gramercy Tavern has maintained stable ownership since its inception under restaurateur Danny Meyer through the Union Square Hospitality Group (USHG), which he founded and continues to lead as executive chairman, ensuring consistent oversight amid the group's expansion to other acclaimed New York venues.[11][6] The restaurant marked its 20th anniversary in 2014 with events reflecting its influence on New York City's casual fine-dining scene, including tributes to its role in elevating American tavern-style hospitality.[12] In 2019, for its 25th anniversary, Gramercy Tavern highlighted its enduring homespun style through special menus and retrospectives on its cultural impact.[7] The 30th anniversary in 2024 featured the "Tavern Takeovers" alumni series, reuniting past chefs for collaborative dinners, alongside interviews with Meyer and Colicchio discussing the restaurant's legacy as a cornerstone of NYC dining.[13][5][3] During the COVID-19 pandemic, Gramercy Tavern temporarily closed in March 2020 as part of USHG's response to citywide restrictions, later pivoting to outdoor dining setups and reduced-capacity operations in 2020 and 2021 to comply with health guidelines while sustaining its workforce through furloughs and support programs.[14][15] As of November 2025, Gramercy Tavern continues operations without major structural changes, welcoming a new general manager in April and earning recognition as a New York Times reader favorite for its consistent hospitality and cuisine.[16][17] In September 2025, the restaurant's chef de cuisine, Aretah Ettarh, was named one of Food & Wine's Best New Chefs.[18]Location and Facilities
Address and Building
Gramercy Tavern is situated at 42 East 20th Street, New York, NY 10003, in the Flatiron District of Manhattan.[6][19] This address places the restaurant between Park Avenue South and Broadway, in a neighborhood renowned for its blend of historic architecture and modern commerce.[20] The building housing Gramercy Tavern, known as the Bullmoose, is a Beaux Arts-style structure constructed in the 1890s and recognized as a local landmark.[20][21] Originally developed during a period of rapid urban growth in New York City, it features preserved elements of its early design, including ornate facades and structural integrity, which have been thoughtfully integrated with contemporary modifications to accommodate the restaurant's operations.[20] The Bullmoose's name derives from its proximity to the birthplace of Theodore Roosevelt, leader of the Progressive "Bull Moose" Party, underscoring the site's ties to American history.[20] Positioned just north of Union Square, the location enhances Gramercy Tavern's accessibility via multiple subway lines and its connections to the bustling public market and green space at Union Square, fostering strong community ties in the area.[6] This strategic placement in the Flatiron District allows the restaurant to draw from the neighborhood's energetic foot traffic while offering a welcoming respite from the surrounding urban intensity.[22] The site was selected by founder Danny Meyer for its inherent warmth and inviting character, ideal for evoking the casual, communal spirit of a traditional American tavern amid the city's dynamic pace.[5] The historic building's preserved architectural details contribute to this atmosphere, creating a sense of timeless hospitality that aligns with the restaurant's identity.[6]Interior Design
Gramercy Tavern features two distinct interior spaces that create a welcoming and versatile atmosphere, blending casual warmth with refined elegance. The front Tavern Room serves as a lively, casual bar area designed for walk-ins, offering an open wood-burning grill that infuses the space with a rustic, communal vibe.[23] In contrast, the rear Dining Room provides formal seating primarily for reservations, evoking a more intimate and polished setting with its timeless design elements.[24] These dual areas allow the restaurant to accommodate different dining experiences while maintaining an overall homespun American aesthetic.[25] Key decorative features enhance the cozy and inviting ambiance throughout both spaces. Wood-paneled walls contribute to a rustic, comforting feel, complemented by soft, warm lighting that fosters relaxation.[26] In the Tavern Room, a prominent vegetable-themed mural titled Cornucopia by artist Robert Kushner adorns the walls, featuring twenty panels of vibrant, organic motifs commissioned specifically for the restaurant.[27][28] Seasonal floral arrangements, crafted by designer Roberta Bendavid, add bursts of color and freshness, rotating with the calendar to reflect the restaurant's farm-to-table ethos.[2] The interior design originated in 1994 under architects Bentel & Bentel, emphasizing a balance of refined rusticity and urbane comfort that has defined the space since opening.[25] Over the years, minor updates have focused on enhancing comfort, such as subtle artwork changes, without significantly altering the core homespun style.[29] Housed within a historic Flatiron District building, the interior's warm materials and thoughtful layout preserve a sense of enduring hospitality.[6] In terms of scale, the Tavern Room accommodates approximately 100 seats, supporting its role as a bustling social hub, while the Dining Room holds about 60 seats for more structured meals.[30]Culinary Offerings
Menu Structure
Gramercy Tavern operates two distinct dining areas with differing menu formats and service styles, allowing guests to choose between casual and more formal experiences. The Tavern Room offers an à la carte menu focused on casual lunches and dinners, emphasizing approachable, soulful American fare prepared on an open wood-burning grill, and it welcomes walk-ins alongside reservations.[31][32] In contrast, the Dining Room provides prix-fixe tasting menus that highlight a multi-course progression of seasonal dishes, with a vegetarian option available to accommodate dietary preferences.[33][34] Service times are structured to support both midday and evening dining, with the Tavern Room open daily from 11:30 a.m. to 10:30 p.m. for à la carte meals, including brunch on weekends.[23] The Dining Room serves lunch daily from 11:30 a.m. to 2:30 p.m., featuring à la carte or an optional four-course menu, while dinner runs Sunday through Thursday from 5:00 p.m. to 9:30 p.m. and Friday through Saturday from 5:00 p.m. to 10:00 p.m., centered on a five-course tasting menu.[33] Pricing reflects the rooms' respective atmospheres, making it accessible for bar-focused gatherings with seasonal small plates in the Tavern Room.[35] Dining Room tasting menus start at $168 per person as of 2025, underscoring the emphasis on curated, progressive courses.[35] The beverage program complements both areas with an extensive wine list spanning an 81-page selection, curated to pair with seasonal ingredients, alongside craft cocktails and local beers.[36][37][38]Signature Dishes and Ingredients
Gramercy Tavern's culinary philosophy centers on a farm-to-table approach, emphasizing direct relationships with local farms and purveyors to ensure fresh, seasonal ingredients that highlight simplicity and natural flavors.[6] Under Executive Chef Michael Anthony, the restaurant prioritizes vegetable-forward dishes and sustainable practices, including whole-animal butchery to minimize waste and support ethical sourcing from farms like Norwich Meadows Farm in New Jersey.[39][40] This commitment to sustainability extends to in-house processing of heritage pork and other proteins, allowing the kitchen to utilize every part of the animal in various preparations.[41] Signature dishes exemplify this ethos, such as the ricotta gnudi, delicate ricotta-based dumplings that have become a longstanding staple, often paired with seasonal elements like mushrooms or peas to evoke rustic Italian influences while adapting to available produce.[42] Roasted chicken, another highlight, is prepared simply with seasonal vegetables, showcasing the bird's quality alongside autumnal sides like roasted delicata squash or grapes.[43] Autumn mushroom dishes, including hay-smoked gnocchi with mushrooms, cashews, and Swiss chard, or a buttery mushroom lasagna with ricotta and Grana Padano, further demonstrate the focus on foraged and local fungi during peak harvest.[44][45] The menu evolves continuously with the seasons, drawing from greenmarket produce to incorporate innovations like foraged elements and ancient grains, ensuring quarterly shifts align with ingredient availability rather than fixed structures.[44] Anthony's leadership has made the offerings increasingly vegetarian-forward, with a dedicated vegetarian tasting menu available in the Dining Room that reimagines courses around plants while maintaining the restaurant's hospitality-driven adaptations.[40] Dietary accommodations, including gluten-free options, are seamlessly integrated upon request, reflecting the team's emphasis on inclusive, guest-centered service across both the Tavern and Dining Room.[46]Leadership and Staff
Owners and Chefs
Gramercy Tavern is owned by Danny Meyer through his Union Square Hospitality Group (USHG), which he founded in 1985 after opening his first restaurant, Union Square Cafe, at the age of 27.[47] Meyer, a pioneering figure in the hospitality industry, developed the philosophy of "enlightened hospitality," which prioritizes genuine care for employees, guests, community, and suppliers as the foundation for exceptional service and business success.[48] Under his leadership, USHG has maintained a stable ownership structure for Gramercy Tavern since its inception, with no major changes in partnerships beyond key culinary roles.[49] The restaurant was co-founded in 1994 by Meyer and chef Tom Colicchio, who served as its inaugural executive chef from 1994 to 2001.[50] Colicchio, drawing from his experience at acclaimed kitchens like Rakel, shaped Gramercy Tavern's early culinary identity with a menu emphasizing high-quality, simply prepared American dishes that highlighted seasonal ingredients and craftsmanship.[50] His tenure established the restaurant's reputation for approachable yet refined tavern fare, influencing its enduring focus on ingredient-driven cooking. Colicchio later gained widespread recognition as the head judge and executive producer of the Bravo series Top Chef, which premiered in 2006.[51] Since 2006, Michael Anthony has served as executive chef and partner at Gramercy Tavern, bringing nearly 20 years of tenure to the role (as of 2025) and becoming the longest-serving chef in its history.[5] In July 2025, Anthony took on an additional role as Chef Partner at Lex Yard, the signature restaurant at the Waldorf Astoria New York, while continuing to lead Gramercy Tavern.[52] Anthony's background includes classical training in French and American techniques, honed through stints in Japan and France, where he developed a deep appreciation for precise, flavor-forward cooking.[53] He has elevated the restaurant's menu with a strong emphasis on sustainability, sourcing from local greenmarkets and farms to create vibrant, vegetable-centric dishes that reflect contemporary American cuisine.[24] In 2015, Anthony received the James Beard Award for Outstanding Chef, recognizing his contributions to innovative, environmentally conscious fine dining.[10]Hospitality Approach
Gramercy Tavern's hospitality approach is rooted in the concept of "enlightened hospitality," a philosophy developed by founder Danny Meyer that prioritizes the well-being and happiness of staff as the foundation for exceptional guest experiences. This model posits that by fostering a supportive environment for employees—starting with mutual care among colleagues and extending to guests, community, suppliers, and investors—a virtuous cycle emerges where satisfied staff deliver genuine, warm service.[49] The approach emphasizes emotional intelligence and constant curiosity in interactions, ensuring service feels personal and unpretentious rather than scripted or overly formal.[49] Key practices include extensive staff training through Union Square Hospitality Group's Hospitality Quotient, which offers workshops, digital learning modules, and leadership development programs focused on embodying enlightened hospitality principles. These initiatives equip team members with skills in hiring for hospitality traits, creating memorable experiences, and building inclusive teams, drawing from Meyer's decades of experience. Additionally, in 2015, Gramercy Tavern implemented a no-tipping policy under the "Hospitality Included" model, raising menu prices by approximately 20-30% to fund higher base wages and benefits for all staff, aiming to reduce wage disparities between front- and back-of-house roles; this was reversed in 2020 amid economic pressures from the COVID-19 pandemic, with tips reinstated but shared more equitably across the team.[54][55][56] The service style at Gramercy Tavern is characterized by attentive, welcoming interactions that avoid stiff formality, with staff trained to anticipate needs through small, thoughtful gestures such as customizing celebrations for special occasions like birthdays. The Tavern room promotes inclusivity by operating on a walk-in basis, allowing spontaneous visits in its casual, lively atmosphere, while the more structured Dining Room accommodates personalized experiences through advance planning. Capacity is managed via reservations, available 28 days in advance through Resy for the Dining Room and by phone or online for select Tavern slots, balancing accessibility with controlled flow to maintain a hospitable environment.[6][46][57]Reception
Critical Reviews
Upon its opening in 1994, Gramercy Tavern received praise from critics for its innovative approach to American cuisine, blending casual tavern fare with a more formal dining room while emphasizing seasonal ingredients and a welcoming atmosphere. New York Times critic Ruth Reichl awarded it two stars, describing it as a "grand attempt to reinvent the American luxury restaurant" despite some initial service inconsistencies and menu missteps.[58] Subsequent early reviews highlighted its role in elevating New York City's dining scene, with acclaim building steadily for its homespun style and commitment to fresh, farm-sourced produce.[7] In 2007, under chef Michael Anthony, who had taken over in 2006, Frank Bruni of the New York Times bestowed three stars upon Gramercy Tavern, lauding it as a "soothing, warm, rewarding" establishment beloved for its consistent excellence rather than flashy innovation.[59] Pete Wells reaffirmed this in 2016 with another three-star review, praising the restaurant's vital imagination and seasonal bounty from farmers' markets.[60] More recently, in his 2023 ranking of the 100 best restaurants in New York City, Pete Wells of the New York Times placed Gramercy Tavern at number 11, commending its enduring appeal through refined seasonal menus and impeccable service. In the 2025 edition of the list, the restaurant was included and named the top reader favorite.[61][62][63] User-generated platforms reflect similar sustained praise, with Tripadvisor showing a 4.6 out of 5 rating based on over 3,850 reviews as of late 2025, often highlighting the restaurant's approachable elegance.[64] Critics consistently acclaim Gramercy Tavern for its masterful use of seasonality, drawing from local farms to create vibrant, ingredient-driven dishes, alongside Danny Meyer's signature hospitality that fosters a sense of community.[5] Post-pandemic reviews have included minor critiques on elevated pricing, such as the $175 prix-fixe menu in the dining room as of 2025, which some view as steep amid rising costs, though this has not diminished its overall high regard.[24][34] The Michelin Guide has awarded Gramercy Tavern one star annually since 2006, a distinction it retained as of the 2025 edition for its high-quality cooking and consistent performance.[65][6]Awards and Recognitions
Gramercy Tavern has received numerous accolades that underscore its enduring influence in American fine dining and hospitality. Since opening in 1994, the restaurant has earned nine James Beard Awards, recognizing excellence across culinary, service, and design categories. These honors, beginning in the late 1990s and peaking in the 2000s and 2010s, highlight the establishment's commitment to innovative yet approachable cuisine under successive chefs like Tom Colicchio and Michael Anthony. In 2025, Gramercy Tavern's chef de cuisine Aretah Ettarh was named a semifinalist for the James Beard Award for Best Chef: New York State.[6][66] The James Beard Foundation has bestowed the following awards on Gramercy Tavern:| Year | Award | Recipient |
|---|---|---|
| 1995 | Outstanding Restaurant Graphics | Bow & Arrow Press, Gramercy Tavern |
| 2000 | Best Chef: New York City | Tom Colicchio |
| 2000 | Outstanding Pastry Chef | Claudia Fleming |
| 2001 | Outstanding Service | Gramercy Tavern |
| 2002 | Outstanding Wine Service | Gramercy Tavern |
| 2008 | Outstanding Restaurant | Gramercy Tavern |
| 2012 | Best Chef: New York City | Michael Anthony |
| 2015 | Outstanding Chef | Michael Anthony |
| 2015 | Best Vegetable-Focused Cookbook | Michael Anthony |