42 E 20th Street,,
New York , NY 10003 - Phone: (212) 477-0777
Chef/Owner Tom Colicchio, Executive Chef
John Schaefer and Pastry Chef Michelle Antonishek cook
from the heart with a memorable blend of bold flavors
and elegant refinement. The cooking is seasonal and the
menus change often.
The food at Gramercy Tavern have always been extraordinary.
Gorgeous first class Eastsider serving extravagant American
under the leadership of chef Tom Colicchio, His extraordinary
use of luxurious ingredients can be vividly seen in his
dishes. Coliccio’s culinary charm and maturity displays
seductive flavor combinations. Attentive service and elegant
setting makes this place one of New York top notch.
The aroma of grilled meat and the sound of conversation
welcome visitors to this iconic Union Square eatery, the
best from restaurateur Danny Meyer. The spacious, rustic-looking
layout includes a casual street-facing tavern area, an
always-boisterous bar and a series of formal dining spaces
in back. Rear dining spaces are well-appointed yet homey;
servers are some of the best in the business.
The kitchen embraces a disciplined and often riveting
style of New American cooking; ingredients are chosen
by the mantra "if it grows together, it goes together."
The food is elegant and pure--showstoppers include braised
veal cheeks with gnocchi and morels, roasted lamb with
fava beans and fingerling potatoes, and a knockout coffee
meringue ice cream sandwich for dessert.
Think Like a Chef Book Review, by Tom Colicchio (Author)
Unlike many chef-authors, Colicchio (chef at Gramercy
Tavern) does not offer modified restaurant recipes for
the home cook. Instead, he sets out to inspire readers
to think like trained chefs: to riff on ingredients and
techniques rather than always follow recipes to the last
letter. The chapter on sauce making includes excellent
basic instructions that can be used for variations such
as Apple Cider Sauce and Lemon-Rosemary Vinaigrette. He
is the first to admit that his approach is unusual, but
it works beautifully, and dishes such as Artichoke and
Tomato Gratin and Root Vegetable Soup with Apples and
Duck Ham not only illustrate the author's premise effectively,
but also sound delicious.
