Cuisine:

• American
• Bar
• Brew, Pubs, Microbreweries
• Pub
• Contemporary
• Diner
• Fine Dining

Gramercy Tavern Description:
Danny Meyer (of Union Square Cafe) presents chef Tom Colicchio's food (including an $80 tasting menu) in a tasteful, simple place with big windows and a big bar. Dining at the bar is added plus for solo diners.
At the entrance, a display filled with fruit, vegetables and flowers sets the tone: cuisine based on sincerity. The rustic décor provides a welcome break from the asphalt jungle's techno tune-filled minimalist eateries. Chef Michael Anthony, formerly of Daniel, and successor to Tom Colicchio, has entered Manhattan chefs aristocracy. In the first, informal room, simpler dishes are served from noon to closing. Anthony presents his full-fledged menus in the more sophisticated back room, where the nonchalant service fits in with the rural look. Impressive are the span and the variety---based on his finds in the market---of his offerings, whether they are fish or meat. His five-course tasting menu ($55 at lunch; $112 at dinner) offers a tasty round-up of flavors. From the dinner menu, start with black tagliatelle with chorizo, mussels and calamari before moving on to the glazed duck breast and leg confit with braised fennel and Swiss chard. In all Anthony's dishes, the emphasis is placed on the vegetable component. Not a surprise there's a vegetable tasting menu that reminds us of the illustrious Alain Passard of L'Arpège fame in Paris, in which the highlight is the ricotta ravioli with butternut squash, Tuscan kale and lardo. Pastry chef Nancy Olson prepares her own sorbets and ice creams as well as a goat's milk cheesecake and a warm chocolate bread pudding. There is also a well-stocked cheese cart. Uncommon white wines are proposed such as a Chasselas from Alsace as well as Viogniers and Mourvédre.


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