Gramercy Tavern

Gramercy Tavern
Restaurant information
Established July 1994
Current owner(s) Danny Meyer, Michael Anthony, Kevin Mahan
Chef Michael Anthony
Food type New American
Rating 1 Michelin star (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 code/ZIP 10003
Country United States
Coordinates 40°44′19″N 73°59′19″W / 40.738557°N 73.9885°W / 40.738557; -73.9885
Website www.gramercytavern.com

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]

It is owned by Danny Meyer, along with Chef/Partner Michael Anthony and Managing Partner Kevin Mahan.[1][2][3][3][4] The pastry chef is Miroslav Uskoković.[5] The Beverage Director is Juliette Pope. 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'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

[15]

  1. 1 2 3 4 5 Gramercy Tavern | Manhattan | Restaurant Menus and Reviews. Zagat. 2012. Retrieved January 25, 2013.
  2. ↑ Steven Raichlen (2003). BBQ USA. Retrieved January 25, 2013.
  3. 1 2 "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. Retrieved January 25, 2013.
  5. 1 2
  6. 1 2 Bo Burlingham (2007). Small Giants: Companies That Choose to Be Great Instead of Big. Penguin. Retrieved January 25, 2013.
  7. 1 2 John R. Walker (2007). The Restaurant: From Concept to Operation. John Wiley and Sons. Retrieved January 25, 2013.
  8. ↑ Steven A. Shaw (2011). Turning the Tables: An Insider's Guide to Eating Out. HarperCollins. Retrieved January 25, 2013.
  9. 1 2 Eleanor Berman (2013). Top 10 New York City. Penguin. Retrieved January 25, 2013.
  10. ↑ Myka Carroll (2012). New York City For Dummies. Retrieved January 25, 2013.
  11. ↑ Andrew Rosenberg, Martin Dunford (2011). Pocket Rough Guide New York City. Penguin. Retrieved January 25, 2013.
  12. ↑ Dorothy Hamilton, Patric Kuh (2009). Chef's Story. HarperCollins. 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)
  15. ↑ Morgan Smith Goodwin

External links

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