OTB In Depth: In the Gramercy Tavern Kitchen with Chef Michael Anthony

Gramercy Tavern
42 E 20th St, New York, NY

(212) 477-0777

Web Site: http://www.gramercytavern.com

Gramercy Tavern is one of my favorite New York City restaurants — its warm, inviting atmosphere combines the very best of casual dining with a cuisine that often exceeds its 3-star cousins. Many well-known chefs from all over the city — and all over the country — have sharpened and perfected their cooking and hospitality skills here before heading out on their own and opening their own restaurants. It exists as something of an enigma in the New York restaurant scene, both a place for locals just to “go out and eat” with a very approachable and comforting Tavern menu and convivial bar atmosphere, and also as a destination restaurant with its gorgeous wood-accented dining rooms and fine dining menu. Back in February of 2006, the restaurant began a makeover in the form of a new Executive Chef, Michael Anthony, previously of the highly acclaimed Blue Hill and Blue Hill Stone Barns restaurants that he started with his former partner, Dan Barber. Known for his use of local and sustainable cuisine and his patronage of the New York Greenmarkets, his laser focus on quality and bringing out the best in top quality ingredients has renewed a place for Gramercy Tavern in the very top of the New York restaurant food chain.

Click on the Photo Collage above to see a Hi-Resolution tour of Gramercy Tavern’s Kitchen.

Click here to listen to my conversation with Chef Michael Anthony in the kitchen of Gramercy Tavern.

Click on the photo collage above to see a Hi-Resolution slide show of the tasting menu Rachel and I were served at Gramercy Tavern.

Click here to hear Chef Michael Anthony describe the dishes.


Click on the “Read the rest of this entry” link below to read more about Gramercy Tavern’s dishes.


Soft Shell Crab Appetizer


Stuffed Meatball, Fontina Cheese, Potato Puree, Onion Marmalade


Open Crab Ravioli, Razor Clams, Mussels, Nettles


Asparagus Soup, Bacon and Croutons


Tuna & Beet Tartare, Sunchokes, Radish and Hazelnuts


Warm Salad of Root Vegetables and Farro


Sweetbreads, Lamb’s Quarters and Baby Romaine


Roasted Rack of Pork and Braised Belly, Leeks and Honshimeji Mushrooms


Ramp Risotto, Salsify and Spring Onion


Chocolate Peanut Butter Cake


Rhubarb Cream Tart, Vanilla Ice Cream and Strawberry Sorbet

5 Responses to OTB In Depth: In the Gramercy Tavern Kitchen with Chef Michael Anthony

  1. spamwise says:

    You know, I’ve been meaning to get back here for the longest time.

    At the moment, it’s kind of a toss-up between BHSB [I’ve never been] and Gramercy [this would be my third time, the second under the Chef Anthony].

    Help me decide? ^^

  2. John says:

    Fantastic site. It is realy great to read and see such good content. Your photos are just great. looking forward to return for more. Regards John

  3. […] who started Fiamma, and Francois Rousseau who was previously Wine Service director of NYC’s Gramercy Tavern. They’ve also brought in Executive Chef Bill Dorrier, a native New Jersey resident who is […]

  4. Christy says:

    These pictures are truly amazing…Your [photography] style totally captures the vibe of the kitchen.

  5. […] west to Vegas, where he re-united with his former boss Tom Colicchio, from Danny Meyer’s Gramercy Tavern years […]

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