Gramercy Tavern

Chef Mike Anthony’s love of fresh, seasonal ingredients was born in the kitchen of a tiny Tokyo restaurant, and grew up in top restos in Paris and New York, including Dan Barber’s Blue Hill and Blue Hill at Stone Barns. Mike knows his producers and reckons that 85% of what he uses is sourced regionally, much of it coming from the nearby Union Square Greenmarket. The cuisine at Gramercy is defined by seductive textures, subtle complements of acidity and heat, and simplicity, and don’t neglect the tavern bar, which is an artisanal cocktail oasis.