Gramercy Tavern is proud to be part of Danny Meyer's Union Square Hospitality Group
Michael Anthony is Executive Chef and Partner of Gramercy Tavern, as well as Executive Chef and Managing Director of Untitled and Studio Cafe at the Whitney Museum of American Art. Mike joined Gramercy Tavern as the Executive Chef in 2006. Under his leadership, the restaurant has earned a three-star New York Times review (2007) and James Beard Awards for “Outstanding Restaurant" (2008) and “Best Chef: New York City" (2012). In 2015, Mike won the James Beard Award for “Outstanding Chef," a national recognition. His book, V is for Vegetables, won the 2015 James Beard Award for Best Vegetable-Focused Cookbook.
Kim DiPalo was born in Los Alamitos, California, and grew up in Gaithersburg, Maryland. Kim joined the Gramercy Tavern family in 2005, first as a front waiter, and then as a captain. After leaving for a brief period in 2007–gaining valuable experience as a manager at Lupa, and as an opening Service Director at Bar Milano—she returned to Gramercy Tavern in 2008 and has since raised through the ranks from front waiter and captain to manager, service director, and assistant beverage director. In August 2014, Kim was named General Manager.
Since his first job washing dishes in his family's restaurant on Long Island at age 12, Scott Reinhardt has known the hospitality business was in his blood. Scott owned his own restaurant before moving to New York City and joining the Gramercy Tavern team in 1997. Starting as a waiter, he became maître d' before being promoted to manager.
Assistant General Manager
A native New Yorker, Howard Kalachnikoff worked in restaurants from a young age and attended the French Culinary Institute. Upon graduation, Howard spent two years at Peter Hoffman's Savoy, where he developed a passion for seasonal cooking, followed by a stage at Arzak in San Sebastian, Spain. He joined Gramercy Tavern in 2009, beginning as a line cook and working his way up to Sous Chef and then to Executive Sous Chef. In December 2014, Howard was named Chef de Cuisine.
Chef de Cuisine
Miro Uskokovic grew up on a family farm in Serbia and moved to America after attending hospitality college. After working with a local pastry chef in Greentown, Indiana, Miro enrolled in the Culinary Institute of America. While completing his externship at Wallse, Miro met Johnny Iuzzini, who offered him the chance to train as an intern at Jean Georges. Miro became Pastry Sous Chef at Jean George, and then went on to become Pastry Chef at Aldea. Miro joined Gramercy Tavern as Pastry Chef in 2013.
At Gramercy Tavern, we strive to bring together caring, warm, and intelligent people who love to serve and are among the best in their field.
At Gramercy Tavern, we believe in extending hospitality beyond the walls of our restaurant and into our community. Our team actively supports an array of charitable and community initiatives including those listed below, as well as countless other important causes.
For inquiries regarding donations, please contact firstname.lastname@example.org
City HarvestVisit the website
GOD’S LOVE WE DELIVERVisit the website
GrowNYCVisit the website
Share Our StrengthVisit the website
Union Square PartnershipVisit the website
PS 41Visit the website
#1 MOST POPULAR RESTAURANT, NYC SURVEY
2003, 2005, 2006, 2007, 2010, 2011, 2015
#2 MOST POPULAR RESTAURANT, NYC SURVEY
2004, 2008, 2009, 2012, 2013, 2014
BEST OF AWARD OF EXCELLENCE
2006, 2007, 2008, 2009, 2012, 2013
AWARD OF EXCELLENCE
#6 ON THE PLATT 101 LIST OF THE CITY'S BEST RESTAURANTS
2005 - Present
BEST CHEF NYC
2000 | 2012
OUTSTANDING RESTAURANT AWARD
OUTSTANDING WINE SERVICE AWARD
For press inquiries and marketing opportunities, please contact PR Director Kate Lindquist at email@example.com.