Gramercy Tavern
| Gramercy Tavern | |
|---|---|
 | |
| Restaurant information | |
| Established | July 1994 |
| Owner(s) | Danny Meyer, Michael Anthony, Kevin Mahan |
| Chef | Michael Anthony |
| Food type | New American |
| Street address | 42 East 20th Street (between Broadway and Park Avenue South), in the Flatiron District in Manhattan |
| City | New York City |
| State | New York |
| Postal/ZIP Code | 10003 |
| Country | United States |
| Website | www.gramercytavern.com |
Gramercy Tavern is a New American restaurant located at 42 East 20th Street (between Broadway and Park Avenue South), in the Flatiron District in Manhattan, in New York City.[1] It ranked 69th in the Elite Traveler World's Top Restaurants Guide 2012 [2].
It is owned by Danny Meyer, along with Chef/Partner Michael Anthony and Managing Partner Kevin Mahan.[1][3][4][4][5] The pastry chef is Nancy Olson.[6] The Beverage Director is Juliette Pope. The restaurant opened in July 1994.[7][8]
Menu
The menu of unpretentious New American cuisine changes each season.[1][9][10][11]
Restaurant
The restaurant's neo-Colonial decor is soothing and elegantly rustic.[1][10][12] The restaurant can seat 130 people, the bar can accommodate 60 people, and a private dining room can seat 12–22 people.[13]
Reviews
In 2003 and 2005, voters in the Zagats Survey voted it the most popular restaurant in New York City.[7][8] In 2007, the New York Times gave it three stars.[6]
In 2013, Zagats gave it a food rating of 28, referring to it as “About as perfect as a restaurant can get”.[1] It also rated it Number 1 in New York City for "Dining at the Bar," and the second most popular restaurant in New York City.[14]
References
- ^ a b c d e Gramercy Tavern | Manhattan | Restaurant Menus and Reviews. Zagat. 2012. Retrieved January 25, 2013.
- ^ "Elite Traveler World's Top Restaurants Guide". Elite Traveler. Retrieved 12 March 2013.
- ^ Steven Raichlen (2003). BBQ USA. Retrieved January 25, 2013.
- ^ a b "New York Magazine". New York Magazine. July 18, 1994. Retrieved January 25, 2013.
{{cite magazine}}: Cite magazine requires|magazine=(help) - ^ Lucy Lean (2011). Made in America: Our Best Chefs Reinvent Comfort Food. Retrieved January 25, 2013.
- ^ a b [1]
- ^ a b Bo Burlingham (2007). Small Giants: Companies That Choose to Be Great Instead of Big. Penguin. Retrieved January 25, 2013.
- ^ a b John R. Walker (2007). The Restaurant: From Concept to Operation. John Wiley and Sons. Retrieved January 25, 2013.
- ^ Steven A. Shaw (2011). Turning the Tables: An Insider's Guide to Eating Out. HarperCollins. Retrieved January 25, 2013.
- ^ a b Eleanor Berman (2013). Top 10 New York City. Penguin. Retrieved January 25, 2013.
- ^ Myka Carroll (2012). New York City For Dummies. Retrieved January 25, 2013.
- ^ Andrew Rosenberg, Martin Dunford (2011). Pocket Rough Guide New York City. Penguin. Retrieved January 25, 2013.
- ^ Dorothy Hamilton, Patric Kuh (2009). Chef's Story. HarperCollins. Retrieved January 25, 2013.
- ^ Discover Restaurants in New York City. Zagat. Retrieved January 25, 2013.
External links
- www.gramercytavern.com
- The Last Course: The Desserts of Gramercy Tavern, Claudia Fleming, Random House (2001)
- Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants, Danny Meyer, Hachette Digital (2009)