The Restaurant

The poster child of all that is good about American food today.”
- Lucky Peach Magazine

One of America’s most beloved restaurants, Gramercy Tavern has welcomed guests to enjoy its contemporary American cuisine, warm hospitality, and unparalleled service for close to two decades. Chef Michael Anthony’s fiercely seasonal menu consists of elegant dishes with a rustic influence that showcase the restaurant’s relationships with local farms and purveyors.

The restaurant can be enjoyed through two distinct dining experiences: the Tavern and the Dining Room. The Tavern serves an à la carte menu in a casual, walk-in setting and offers a daily four-course tasting menu at dinner. The Dining Room offers fixed-price and tasting menus with an à la carte option at lunch.

Opened in 1994 by legendary restaurateur Danny Meyer in a historic landmark building, the restaurant is designed by Bentel & Bentel with murals from artist Robert Kushner and vibrant floral arrangements from Roberta Bendavid.

Our Team

Gramercy Tavern is proud to be part of Danny Meyer's Union Square Hospitality Group


Michael Anthony began cooking professionally in Tokyo, later honing his skills in France at a number of renowned restaurants.  After several years at Restaurant Daniel and Blue Hill at Stone Barns, he joined Gramercy Tavern as the Executive Chef in 2006. The restaurant has earned a number of accolades under his leadership: a three-star New York Times review (2007) and James Beard Awards for “Outstanding Restaurant” (2008) and “Best Chef: New York City” (2012). He is also the author of The Gramercy Tavern Cookbook. In 2014, he was named Executive Chef of Untitled & the Studio Cafe at the downtown Whitney Museum of American Art.

Michael Anthony

Executive Chef/Partner

Kim Dipalo website_(Melissa Hom)

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.

Kim DiPalo

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.

Scott Reinhardt

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.

Howard Kalachnikoff

Chef de Cuisine


Juliette Pope joined Gramercy Tavern in 1997, starting as a line cook and pastry cook. Wanting to explore the front of house, Juliette then became a waiter and developed a passion for wine, falling prey to former wine director Paul Grieco’s infectious enthusiasm. After rising through the ranks as Captain, Floor Manager, and Assistant Beverage Director, Juliette became the Beverage Director in 2004. Under her leadership, Gramercy Tavern has been awarded the Wine Spectator “Best of Award of Excellence” every year since 2006.

Juliette Pope

Beverage Director

Miro Uskokovic website_(Melissa Hom)

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.

Miro Uskokovic

Pastry Chef

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

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City Harvest

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A local organization founded in 1982, City Harvest is the world’s first food rescue organization, dedicated to connecting New York’s hungry with food that would otherwise go to waste. Since the day we opened, we’ve donated our leftover food to City Harvest, as well as periodically fundraising and volunteering. Chef Michael is a member of the City Harvest Food Council, helping to spread awareness within the industry about City Harvest’s work.

Gods Love We Deliver

God’s Love We Deliver

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Since 1986, God’s Love We Deliver has prepared and delivered free, nutritious meals to New York City residents who are unable to shop or cook due to illness. Extending nourishment to people who are too sick to cook for themselves imbues our team with a deeper understanding of the true meaning of hospitality. Every November, a team from Gramercy Tavern runs in the Race to Deliver in Central park, a 5k that raises money for GLWD’s operations.



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GrowNYC operates New York City’s Greenmarkets, including the Union Square Greenmarket, where we shop for most of our produce at the restaurant. Supporting Greenmarket vendors is very important to us, as it is their hard work that makes it possible for us to eat (and cook) delicious seasonal, local foods. We support GrowNYC’s fundraising and awareness-generating efforts, including their annual Taste of the Greenmarket event.

Share Our Strength cropped

Share Our Strength

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Our job is to nourish and nurture our guests, so there’s a logical connection to feeding people in our community who need our assistance. A national organization working to end childhood hunger in America, Share Our Strength connects children with effective nutrition programs and spreads awareness. We are proud to support Share Our Strength’s work, from participating in the annual Taste of the Nation fundraiser to hosting the Autumn Harvest Dinner event at Gramercy Tavern each Fall.

Union Square Partnership (2)

Union Square Partnership

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Our restaurant is deeply connected to its environment, including the beautiful surrounding area of Gramercy and Union Square. The Union Square Partnership advocates on behalf of the Union Square neighborhood, hosting annual fundraisers that help to improve the safety, economic health, and appearance of the park.


PS 41

Teaching is a part of our DNA at Gramercy Tavern. We feel it’s both a responsibility and a luxury to be able to share our love for and knowledge of food with children in our community. We work with first-graders at PS 41, an elementary school in Greenwich Village, to introduce them to local foods, gardening, cooking, and nutrition. By working with young children who are still developing their eating habits, we are able to influence the way a part of our community approaches food.