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Gramercy Tavern, Chef Michael Anthony on E. 20th Street and Park Avenue South in the Flatiron District


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Go to the front room of the Grammercy Tavern.  Spectacular food, beautiful but informal setting.  No reservations, so early or late are your best bet.

It was a meal in the back room of the Grammercy Tavern about 5 years ago that led me down the financially ruinous food path I'm on now.

That's a good idea, though-- I forgot about their front room.

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Ramp custard, trout roe, pickled mushroom

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Beef tartare, pine nuts, capers, pickled mushrooms

Txakoli, Txomin Etxaniz, 2012, Spain

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Fluke tartare, salmon roe, radish

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Smoked trout, cipollini purée, pickled onions

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Halibut, spinach, ramps, shiitake mushrooms, mushroom broth

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Roasted Jerusalem artichokes, baby bok choy, cauliflower purée, almond

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Roasted carrots, cumin seed, pistachio

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Gnocchi, sweet potato chips, creamed spinach

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Spaghetti, squid, peas, ramps

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Duck breast, wheat berries, turnips

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Seared chicken breast, radicchio, potato purée
Pinot Noir, 2011 Belle Pente, Yamhill County, Williamette Valley, Oregon

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Pear sorbet, pear cake, linden flower custard, caramel sauce, brown sugar meringue

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Blood orange panna cotta, Cara Cara orange granita, tapioca

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Assorted pastries

Clockwise from top left: coconut white chocolate pound cake, mint chocolate "Oreo" cookie, dark chocolate cake with powdered sugar, milk with straw, chocolate chip cookie, raspberry jam cookie, gingersnap shortbread, fig rugelach.

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Mignardises

You might say that it was a night to remember.

Gramercy Tavern - Website
42 East 20th Street (Park Avenue South)
Gramercy Park

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You're going to ask, "how was it?" and "how does it compare to previous visits?"

Well, it was a chef's tasting -- so while there were some selections from the regular menu, there were others that weren't, like for instance the Jerusalem artichoke/bok choy combination.

We were satisfied with everything, although I thought the weakest course was the pasta (the gnocchi). I didn't sample much of what my partner ate, although based on what I had, I'd say his meat entrée was the better of the two. I am a sucker for perfectly cooked chicken, and his was spot on.

GT remains one of my favorite restaurants in New York City. Chef Anthony has an extremely refined, Japanese-influenced sensibility. I adore his cooking, and I love how he's transformed the restaurant in the time that he's been there. I eagerly look forward to more.

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Had a memorable meal here about 7 or 8 years ago. It was great. Had fun stifling a laugh when the table next to us ordered sweetbreads and did not realize they were not getting sweet bread(s).

Their cheese course was perhaps the best cheese course I have ever had.

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9 minutes ago, silentbob said:

I can't emphasize enough how friendly and accommodating the staff members are to families with young kids

That's great to know. I ate several years ago in the dining room and wouldn't have thought to bring my 2-year-old there. Nice to know the Tavern Room could be an option.

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Foreground - ginger swizzle (ginger beer, mint, lime);
Background - cosmo-not (pinot noir juice, grenadine, citrus)

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Bread with whipped goat cheese and sumac.

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Radish, romesco sauce.

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Strawberry-rhubarb gazpacho, vanilla sorbet, pistachio.

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Fluke crudo, with sugar snap peas and kombu

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Steak tartare, shaved radishes, new potatoes, pastrami spice.

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Lobster, barley, carrot coulis.

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Shrimp, broccoli rabe, fregola.

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Hake, bacon, asparagus

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Arctic char with olive and heirloom lettuces.

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Nettle tortellini with shiitake mushrooms.

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Pasta with maitake mushrooms and spinach.

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Pork two ways -- sous vide loin and seared pork belly with French lentils, beets and caramelized shallots.

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Wagyu steak, cipollini onion, ???

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Cucumber gelee, cucumber broth.

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Citrus parfait, blueberries, crumble

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Berries, violet flowers, sorrel ice.

We felt this was "cute" for its own sake and not particularly worthy.

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Coconut meringue cake.

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Mignardises.

Hazelnut-sesame-chocolate truffles; yuzu gelee

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