Opened in 1994, Gramercy Tavern is more than just a restaurant. Read more...
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Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic--a sense of community and generosity--that's captured in these pages for everyone to bring home and savor through 125 recipes.
Restaurateur Danny Meyer's intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony's appealing approach to American cooking and recipes that highlight the bounty of the farmer's market. With 200 sumptuous photographs and personal stories, "The Gramercy Tavern Cookbook" also gives an insider look into the things that make this establishment unique, from the artists who have shaped its dEcor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2013-07-01
- Reviewer: Staff
Danny Meyer (owner of Union Square Cafe Hospitality Group Restaurants and author of Setting the Table) and Michael Anthony (former executive chef at Blue Hill at Stone Barns) acquired New York City’s famous Gramercy Tavern in 2006 and have created a restaurant epitomizing the concept of tavern as the crossroads of a neighborhood’s flavor, food, and folks. Their shared high standards for resourcing the freshest unprocessed and local ingredients have forged a partnership supporting the vision of an urban culinary community, and this cookbook presents recipes designed to bring the warmth of the Gramercy Tavern to the home cook. With fare that reflects the “buoyant tone” and “just dropped in” atmosphere of the tavern and dining room, the authors encourage cooks to approach their restaurant recipes as inspirational points of departure to produce dishes that “look great by virtue of the beauty of the ingredients.” Signature tavern cocktails are followed by recipes organized by season, from appetizers through main dishes to desserts. Spring features combinations of peas, ramps, pickled vegetables, and fish, along with a first-of-the-season berries rhubarb streusel tart with strawberry ice cream. For summer, there are chilled zucchini and corn soups, char and bass dishes, and heirloom tomato tarts; autumn showcases fresh pasta and grilled pole beans, chorizo, and mussels; and winter offers cured meats, roasted pork and big cookies for the holidays. Home cooks can now step inside the tavern kitchen with these 125 recipes. Agent: David Black, David Black Agency. (Oct.)