Gramercy Tavern
<p>Beloved for its cozy tavernlike charm (think wooden beams and twiggy flower arrangements), creative cocktails, and the seductive aromas that waft from the open grill, this New York institution is just one reason for Danny Meyer's fan base (Union Square Café and The Modern have only enhanced his mystique). And thanks to chef Michael Anthony, something magical has been happening here. Having earned his cred as a green market guru while chefing at Blue Hill at Stone Barns, Anthony brings subtle sophistication to the jewel-like tuna and beet tartare, smoked lobster with scallion sauce, and the soul-warming carrot soup with spiced cashews on the vegetarian menu.</p> <p><strong>Tip:</strong> The casual, no-reservations front tavern is our favorite place in the house to enjoy Anthony's sublime seafood chowder and epic pulled-pork sandwich—but to get a table, come early or late.</p>
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From the From the May 2008 Food & Wine Go List
Almost two years ago, <a href="/bestnewchefs/?year=2002&chef=4D13A752-ECCC-4000-8AE70F8D973FEB7B">Michael Anthony (an F&W Best New Chef 2002)</a> took over the Gramercy Tavern kitchen from <strong>Craft</strong> chef-owner and <em>Top Chef</em> head judge <a href="/bestnewchefs/?year=1991&chef=F74602A7-01F0-4841-BED3489D81C3472F">Tom Colicchio (a BNC himself, in 1991)</a>. Anthony obsessively sources ingredients for his New American menu from the nearby Union Square farmers' market. In the dining room, he turns these into dishes like black bass with spaghetti squash; in the more casual tavern, he wood-grills items such as bacon-wrapped trout. The eclectic wine list has an entire page of Rieslings, and bottles from amazing little-known producers like Italian Hofstätter.
We loved: Smoked-to-order Spanish mackerel with brussels sprouts.
Last updated May 2008
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