Gramercy Tavern


Chilled nettles soup with asparagus and pickled ramps
2007 Txakoli Getariako, Txomin Etxaniz, Basque, Spain


Seared scallop with spring minestrone (green garlic, cippolini onion, fava beans)


Sable, potato and leek puree, potato “croutons”, American paddlefish caviar


Veal, braised pork belly, roasted Adirondack blue potatoes, baby turnips
2001 Ramirez de la Piscina Rioja, Rioja, Spain


Vanilla chantilly cream, shortcake, whipped cream, rhubarb and strawberry puree


Roasted almond sorbet, caramel citrus tart, candied orange, meringue tuille


Mignardises

Gramercy Tavern is located at 18 East 20th Street (Park Avenue South) in the Flatiron district of Manhattan.

It was great when it first opened. It’s even better now.

2 comments

  1. Thanks Rodger. I really love GT. It’s one of my favorite restaurants. There was a period of decline that set in sometime during the late 1990s to early 2000s. All of that changed with the selection of the current executive chef, Michael Anthony, formerly of Blue Hill Washington Square and Blue Hill Stone Barns.

    Previous to the Blue Hill restaurants, Mr. Anthony was associated with L’Arpege (Paris), L’Astrance (Paris), Daniel (New York), March (New York) and Le Prés d’Eugénie (Paris). Chef Anthony’s style is a classical French sensibility as seen through the prism of seasonality and the inventiveness of New American cuisine.

    It’s easily one of the top restaurants in New York City. Worth every penny.

    Like

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