Gramercy Tavern, New York City

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Gotta' blow the wad on a splurge at least one night, right?

I chose Gramercy Tavern and was not disappointed.
Across the street from another contender (Veritas -RIP to Scott Bryant's Veritas - all things must pass I guess)
and though Gramercy may be "old hat" to trendy diners in NY, I liked it very much.

Comfortable / classy tavern inside front entrance is more casual; the formal & more aesthetically pleasing dining room(s) are in the back.
I was lucky as it was not a busy/hectic night so I was seated @ a table in the interior dining room.I got what I thought was a smug waiter (I was just a little underdressed for the dining room) who as it turned out was anything but.

By the end of the night Stafford had become one of the best & most helpful waiters I have ever had:
the kind you can trust as he briefly "interviews" you, knows best & takes care of everything, then writes it all down for you at the end of the night.
I was also lucky to be seated next to a delightful / beautiful couple from Scotland on their honeymoon. During conversation they asked me to take their picture, which I did and emailed to them. I hope it makes their photo album as they were a very cute and personable couple.

Had an amazing multi-course dinner from their prix fixe fall menu that ranks up in the top meals I've ever had.

The prix fix menu was $76 & with everything I got out for around $128 (without tip) which is imo very reasonable for the quality of the meal, ambience & service, especially in what can at times be one of the most expensive cities in the US.

Stafford was rewarded in kind for the great job he did. I also "wrote him up" to the owner for recognition & reward, and was surprised to receive a handwritten letter back from Gramercy mgt. reassuring me this was done.
I have no class but I think Gramercy Tavern does. Highly recommended for an NYC splurge / last night dinner.

Now if I could only get into Babbo....

Favorite Dish: Kickoff w/ a dry Bombay Sapphire martini up w/ a small appetizer;
monkfish, rabbit, a fruit & cheese course, & petit fors. Wines & finishers included (in order):

Savennieres Cuvee d'Arent, Chamboreau, 2001 from Loire Valley (blanc);
Chateau Redortier, Beaumes-des-Venise, 1998, Southern Rhone (rouge & really good);

For digestif a Chateau du Tariquet XO Grande Reserve Bas Armagnac

UPDATE 9/06 - though still owned by my favorite NY restaurant man -
Danny Meyer -

according to Andrea Strong

Michael Anthony, formerly the chef of Blue Hill (and a talent) has been named the new executive chef of Gramercy Tavern, replacing Tom Colicchio.
The new pastry chef is Nancy Olson, formerly of Dona and Django.

I don't know if this is good news or bad news. Just an fyi ...

Supposedly, with the new chef Michael Anthony, they now have a great lunch deal

This is the best restaurant I've tried in NYC and perhaps one of the best I've ever tried in my life. If you are not willing to spend MUCH for food, if you have plenty of kids asking for french fries and if you dont appreciate a certain standard of service, stop reading, this is not your place. But if you are a real "foody" like me and my husband and you can save in something else but not on food, this is your place. Founded some years ago by Tom Colicchio (Italian origin) now it has been greatly run by Michael Anthony for 3 years. It's quite big totalling all the rooms but still quite intimate, nicely decorated with flowers and vegetables, excellent service (great knowledge of wines as well, we tried a NY production....can you imagine grapes growing in NY?). For lunch you have menu à la carte, for dinner you can choose just between 3 different types of menù. We had a vegetarian menù and everything was amazingly tasty and greatly decorated. At the end, we got also a complimentary dessert and complimentary pralines (not to miss!!!). Ok, it's bloody expensive but absolutely to try if you love to eat and you are able to appreciate "research" in food as well.

Favorite Dish: We had a fantastic vegerian menu; everything was more than perfect

This restaurant has consistently garnered favorable media attention for years. Today was my time to test it's waters.

The first thing you notice when you walk in is the wood burning oven aroma softly wafting through the Colonial Decor. Colorful boquets of flowers lined the lobby and our maitre'd was very pleasent. She smiled alot and walked us to our table as well as walked me to the bathroom later. I noticed there was no music in the background. Also, the crowd is not young, beautiful, and professional, but more probably older and classic. Our server was equally hospitable and provided just the right amount of attention a couple on a date could want.

As soon as we sat down, an assitant delivered some bread and butter. I ordered a fresh squeezed lemonade to start ($4) and my partner ordered root beer ($4).

We ordered two appetizers to begin our journey. A Portobello Tart ($10) , soon arrived. It was a delicious array of goat cheese, arugula, and balsamic vinegar. A very good choice. A Greenmarket Tavern Salad ($8.50)also arrived. Each leaf was properly covered in dressing--not too much, not too little. The appetizers appeared to pave the way for a entree meal not to be forgotten.

When my medium grilled Filet Mignon came ($25), it came delivered on top of Potato Puree (whipped potatos) and balsamic onion relish was added on top as a sour balance to the meat. While the cut of meat was good, and the presentation was good, I was not overly impressed with the quality of the food. For as much hype as this place gets, I found myself saying, "that's it?" My partner ordered the Chicken with Asparagus ($18). Mixed with Fava Beans and Red Wine, the chicken was good, but also left me wanting for more kick.

This restaurant is good if you like NEW AMERICAN cuisine. But if you like food with a kick, spicy food or food with a good tang, go elsewhere.

Favorite Dish: Portobello Tart--I don't even like mushrooms, but this dish could make me a convert.

Ratings;
Zagats 2006: Food 28/30
Michelin 2006: one star
New York Times: 3/4 stars