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 over 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. 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 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.


Executive Chef/Partner


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 and then Assistant General Manager. In spring 2017, Scott was promoted to General Manager after 20 years on the Gramercy Tavern team.


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


Elizabeth is the Assistant General Manager of Gramercy Tavern. She grew up in New York City, spending much of her time in the kitchen with her mother, where she learned the importance of hospitality and entrepreneurial spirit.

Prior to joining Union Square Hospitality Group, Elizabeth worked in some of the city’s top establishments, including Lupa Osteria, Corsino Cantina, Betto, and Locanda Verde. Elizabeth joined Gramercy Tavern in 2013 as a manager, and was promoted to Assistant General Manager in the fall of 2017. She is responsible for curating Gramercy Tavern’s extensive cheese program and educating the staff.


Assistant General Manager


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 had the chance to train as an intern at Jean-Georges. Miro became Pastry Sous Chef at Jean-Georges, and then went on to become Pastry Chef at Aldea. Miro joined Gramercy Tavern as Pastry Chef in 2013.


Pastry Chef


Chris Raftery is the Wine Director of Gramercy Tavern. He joined the Gramercy Tavern's team as a Sommelier in early 2017, and oversees the restaurant’s award-winning wine program, creates opportunities for beverage education, and continues to work towards earning his Master Sommelier certification.

Before starting at Gramercy Tavern, Chris earned the title of Advanced Sommelier from the Court of Master Sommeliers. Earlier in his career, Chris worked at Corkbuzz Wine Studio as Head Sommelier and wine buyer, and spent three years at Momofuku.


Wine Director

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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Share Our Strength

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Union Square Partnership

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