One of America's most beloved restaurants, Gramercy Tavern serves inventive American cuisine in a rustic yet elegant setting. Opened in 1994 by legendary restaurateur Danny Meyer in a historic landmark building, the 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 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.

Executive Chef and Partner 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, Blue Hill 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, including 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.