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Gramercy Tavern is now a non-tipping restaurant. Hospitality Included.
Roots run deep here. Take a look behind the scenes of Gramercy Tavern, and hear about Executive Chef Michael Anthony's philosophy of seasonal cooking.
Pete Wells reviewed Gramercy Tavern in The New York Times on August 16th, and graced us with a 3 star review. Here’s a taste of what he had to say:
“The appeal of Gramercy Tavern… springs from a sense of ...Read More >
Join Danny Meyer and Chef Michael Anthony for a thoughtful conversation on the future of vegetable-forward cooking at Barnes & Noble Union Square. From supporting sides to stars of the show, vegetables have taken center stage on Gramercy Tavern and ... Read More >
Restaurant updates. Industry highlights. Foodie news and events. Follow Gramercy Tavern and Chef Michael to join in.
THE GRAMERCY TAVERN COOKBOOK, the first ever book in the restaurant's two decade history, is now available. The book, written by Chef Michael Anthony, shares 125 beloved, seasonal recipes that highlight the bounty of the Greenmarket, as well as personal stories from the special team that makes up our restaurant family. The book is available through book stores and online retailers like Amazon, Barnes & Noble, and Indiebound. Signed copies are available in the restaurant for $50.