Gramercy Tavern

Gramercy Tavern, opened by restaurateur Danny Meyer in 1994 on East 20th Street in the Flatiron District, is one of the most beloved and consistently excellent restaurants in New York City. Where many celebrated restaurants arrive at acclaim and then coast on reputation, Gramercy Tavern has steadily refined its offering over three decades to become the benchmark against which other ambitious American restaurants in New York measure themselves. The menu is anchored in seasonal American cooking with a deep commitment to local ingredients: Hudson Valley farms, Long Island fishermen, and upstate New York cheesemakers supply the kitchen with produce that chef Michael Anthony has transformed into one of the most refined and genuinely delicious menus in the city. The restaurant operates as two distinct spaces. The Tavern at the front takes walk-in guests and serves a shorter, more casual menu of composed salads, charcuterie, and lighter seasonal dishes at lower prices — one of the great casual-dining options in New York. The dining room at the rear operates as a full reservation tasting experience with a more elaborate menu of seasonal tasting and à la carte options. Both spaces share the restaurant's signature warmth: wood paneling, flowers from the Greenmarket, hand-blown glass light fixtures, and the most knowledgeable and genuinely hospitable service staff in the city. The wine list is intelligently curated with strong American representation and a manageable Burgundy section. The James Beard Award for Outstanding Restaurant has been awarded to Gramercy Tavern on multiple occasions — a reflection of how consistently the kitchen, the room, and the service deliver over time.