Gramercy Tavern
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]
Gramercy Tavern | |
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Restaurant information | |
Established | July 1994 |
Owner(s) | Danny Meyer, Michael Anthony, Kevin Mahan |
Chef | Michael Anthony |
Food type | New American |
Rating | (Michelin Guide) |
Street address | 42 East 20th Street (between Broadway and Park Avenue S.), in the Flatiron District in Manhattan |
City | New York City |
State | New York |
Postal/ZIP Code | 10003 |
Country | United States |
Coordinates | 40.738557°N 73.9885°W |
Website | www.gramercytavern.com |
It is owned by Danny Meyer, along with Chef/Partner Michael Anthony.[1][2][3][4] The pastry chef is Miro Uskoković.[5] The Beverage Director is Chris Raftery. The restaurant opened in July 1994.[6][7]
Menu
The menu of New American cuisine changes each season.[1][8][9][10]
Restaurant
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 soothing and elegantly rustic.[1][9][11] The restaurant can seat 130 people, the bar can accommodate 60 people, and a private dining room can seat 12–22 people.[12]
Reviews & accolades
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.[5]
In 2013, Zagats 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.[13]
Gramercy Tavern was awarded One Star by the Michelin Guide.[14]
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.
References
- Gramercy Tavern | Manhattan | Restaurant Menus and Reviews. Zagat. 2012. Retrieved January 25, 2013.
- Steven Raichlen (2003). BBQ USA. 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. ISBN 9781599621012. Retrieved January 25, 2013.
- Bo Burlingham (2007). Small Giants: Companies That Choose to Be Great Instead of Big. Penguin. ISBN 9781101191385. Retrieved January 25, 2013.
- John R. Walker (2007). The Restaurant: From Concept to Operation. John Wiley and Sons. ISBN 9780470164808. Retrieved January 25, 2013.
- Steven A. Shaw (2011). Turning the Tables: An Insider's Guide to Eating Out. HarperCollins. ISBN 9780062031488. Retrieved January 25, 2013.
- Eleanor Berman (2013). Top 10 New York City. Penguin. ISBN 9781465407931. Retrieved January 25, 2013.
- Myka Carroll (2012). New York City For Dummies. ISBN 9781118495407. 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.
- Discover Restaurants in New York City. Zagat. Retrieved January 25, 2013.
- James Beard Foundation http://www.michelintravel.com/selections/2015-new-york-michelin-selections/. Missing or empty
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Further reading
- 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)