Gramercy Tavern

The story

Crafted with passion, served with love

One of America's Most Beloved Restaurants

Opened in 1994 by restaurateur Danny Meyer in a historic landmark building just north of Union Square, Gramercy Tavern has spent more than three decades quietly defining what contemporary American cuisine can be. The accolades have followed naturally: nine James Beard Awards — including "Outstanding Restaurant" and "Outstanding Chef in America" — a Michelin star held continuously since 2006, and multiple appearances in the top tier of the World's 50 Best Restaurants list, reaching as high as #10. Forbes Travel Guide has awarded it four stars, singling out both the kitchen's commitment to local sourcing and service that is, in their words, "in a class all its own."

Two Spaces, One Philosophy

The restaurant operates as two distinct but complementary experiences under the same roof. The Dining Room offers a graceful, more spacious setting where Chef Michael Anthony's ever-evolving seasonal menu is served as a prix fixe at $175 per person, with dishes shaped entirely by what local farms and purveyors have available. Expect carefully composed plates like Citrus-Cured Fluke with sorrel and spring onion, Hay Smoked Gnocchi with snap peas and mushrooms, or Elysian Fields Lamb with shell beans, hazelnuts, and miso — each course reflecting a deep, ongoing relationship with the land around New York. A wine pairing curated by the sommelier team is available to accompany the meal, and the wine program itself has earned the Wine Spectator Best of Award of Excellence for years running.

The Tavern, by contrast, is lively and casual — a wood-burning grill at its center, an à la carte menu, and the kind of soulful fare that makes it one of the most consistently popular rooms in the city. Roasted Oysters with smoked paprika and garlic breadcrumbs, Brick Pressed Chicken, Braised Pork Shoulder, and the Tavern Burger are the sort of dishes that keep regulars coming back without ceremony.

The Team Behind It

Executive Chef Michael Anthony leads a kitchen that treats seasonality not as a trend but as a discipline. His commitment to local produce is the organizing principle of the entire menu — something Forbes reviewers noted their server was eager to explain in detail. Alongside Anthony, Executive Pastry Chef Karen Demasco and Chef de Cuisine Aretah Ettarh round out a leadership team that brings consistency and craft to every service. The front of house, under General Manager Asher Russem, has earned a reputation for warm, knowledgeable hospitality that never tips into formality.

Gramercy Tavern also extends its ethos beyond the dining room, actively supporting community organizations and charitable initiatives — a reflection of the Union Square Hospitality Group's broader values. For anyone seeking American cuisine at the level where technique, seasonality, and genuine warmth converge, this East 20th Street address remains essential.