Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

The Gramercy Tavern Cookbook

The Gramercy Tavern Cookbook

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

By Michael Anthony with a history by Danny Meyer (Clarkson Potter; 50)

Almost 20 years after it opened, Gramercy Tavern has a cookbook that not only features 125 seasonally inspired recipes but also includes profiles of many longtime staffers, from managing partner to glass polisher, as well as essays on what has made the restaurant a New York City institution. When it opened in 1994, Gramercy, a hybrid of haute and bistro, was part of a quiet revolution in the culture of New York eating establishments. Guests were welcomed by owner Danny Meyer as if they were coming to his own home, and founding chef Tom Colicchio overturned the stereotype of screaming, sadistic chef and created a kitchen that nurtured the cooks’ creativity. Now, with Michael Anthony, former executive chef of Blue Hill at Stone Barns, established as the chef and culinary voice of Gramercy Tavern, comes the eponymous cookbook, which includes a frank introduction by Meyer on the making of the restaurant and all its ups and (less frequent) downs.

Though the dishes at Gramercy feel spontaneous and fresh, the book details just how much care goes into making them, and Anthony encourages readers to use his recipes as guides and inspiration rather than slavishly trying to reproduce what it takes a kitchen team to make at the restaurant. Try the Marinated Arctic Char and Cucumber Broth, which tastes like a farmers’ market take on ceviche, or the Warm Salad of Fairy Tale Eggplant; even if you make just the tiny pickled eggplants and stop there, you’ll be happy.

Click here to purchase


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks