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
Restaurant information
EstablishedJuly 1994
Owner(s)Danny Meyer, Michael Anthony, Kevin Mahan
ChefMichael Anthony
Food typeNew American
Rating (Michelin Guide)
Street address42 East 20th Street (between Broadway and Park Avenue S.), in the Flatiron District in Manhattan
CityNew York City
StateNew York
Postal/ZIP Code10003
CountryUnited States
Coordinates40.738557°N 73.9885°W / 40.738557; -73.9885
Websitewww.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]

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
  1. Gramercy Tavern | Manhattan | Restaurant Menus and Reviews. Zagat. 2012. Retrieved January 25, 2013.
  2. Steven Raichlen (2003). BBQ USA. ISBN 9780761120155. Retrieved January 25, 2013.
  3. "New York Magazine". New York Magazine. July 18, 1994. Retrieved January 25, 2013.
  4. Lucy Lean (2011). Made in America: Our Best Chefs Reinvent Comfort Food. ISBN 9781599621012. Retrieved January 25, 2013.
  6. Bo Burlingham (2007). Small Giants: Companies That Choose to Be Great Instead of Big. Penguin. ISBN 9781101191385. Retrieved January 25, 2013.
  7. John R. Walker (2007). The Restaurant: From Concept to Operation. John Wiley and Sons. ISBN 9780470164808. Retrieved January 25, 2013.
  8. Steven A. Shaw (2011). Turning the Tables: An Insider's Guide to Eating Out. HarperCollins. ISBN 9780062031488. Retrieved January 25, 2013.
  9. Eleanor Berman (2013). Top 10 New York City. Penguin. ISBN 9781465407931. Retrieved January 25, 2013.
  10. Myka Carroll (2012). New York City For Dummies. ISBN 9781118495407. Retrieved January 25, 2013.
  11. Andrew Rosenberg, Martin Dunford (2011). Pocket Rough Guide New York City. Penguin. ISBN 9781405388245. Retrieved January 25, 2013.
  12. Dorothy Hamilton, Patric Kuh (2009). Chef's Story. HarperCollins. ISBN 9780061850110. Retrieved January 25, 2013.
  13. Discover Restaurants in New York City. Zagat. Retrieved January 25, 2013.
  14. James Beard Foundation http://www.michelintravel.com/selections/2015-new-york-michelin-selections/. Missing or empty |title= (help)

Further reading
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