Gramercy Tavern

Gramercy Tavern During dinner, guests enjoy Chef Michael Anthony's 5-course prix-fi During dinner, guests enjoy Chef Michael Anthony's 5-course prix-fixe seasonal Dinner Menu.
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One of America's most beloved restaurants, Gramercy Tavern has welcomed guests to enjoy its contemporary American cuisine, warm hospitality, and unparalleled service for over two decades. At lunch, guests select from a 3-course Prix-Fixe or a la Carte Menu, both showcasing the restaurant's relationships with local farms and purveyors. Opened in 1994 by restaurateur Danny Meyer in a historic landma

rk building, the restaurant has earned nine James Beard Awards, including "Outstanding Restaurant" and "Outstanding Chef in America".

Thrilled to announce the return of Greenmarket Lunches at Gramercy Tavern. Join our team for a guided stroll through the...
06/02/2026

Thrilled to announce the return of Greenmarket Lunches at Gramercy Tavern. Join our team for a guided stroll through the where you’ll explore all the season has to offer. Following the market visit, guests will join us back in the Dining Room for a four-course lunch inspired by the morning haul. Our first lunch takes place on June 12 and celebrates one of spring’s most beloved ingredients—asparagus! We hope you’ll join us. Tickets are available at the link in bio.

Grateful to be among such incredible company on North America’s 50 Best Restaurants 2026 list. Cheers to our amazing tea...
05/29/2026

Grateful to be among such incredible company on North America’s 50 Best Restaurants 2026 list. Cheers to our amazing team, whose hard work made this possible!

Spring in the Dining Room. Hiramasa with sorrel, radish, and spring onion — now available on our seasonal dinner menu.
05/15/2026

Spring in the Dining Room. Hiramasa with sorrel, radish, and spring onion — now available on our seasonal dinner menu.

Harry’s Berries! Spring desserts from Chef Karen DeMasco—Lemon Pudding Cake with candied pistachio and our favorite stra...
05/06/2026

Harry’s Berries! Spring desserts from Chef Karen DeMasco—Lemon Pudding Cake with candied pistachio and our favorite strawberries. Now on for lunch in the Dining Room.

Spring at the market — and asparagus is here: bright, tender, at its peak.Join us for Ricotta Ravioli on the Dining Room...
04/21/2026

Spring at the market — and asparagus is here: bright, tender, at its peak.
Join us for Ricotta Ravioli on the Dining Room’s Seasonal Menu, with asparagus, black pepper, and Grana Padano.

Back by popular demand—Smoke & Steel. Inspired by two classics: the margarita and the penicillin, reimagined with mezcal...
04/15/2026

Back by popular demand—Smoke & Steel. Inspired by two classics: the margarita and the penicillin, reimagined with mezcal, lemon, scotch, ginger and persimmon.

When life gives us lemons, makes Citrus Upside-down Cake. Meyer lemon, Cara Cara oranges & brown sugar, served warm wit...
04/13/2026

When life gives us lemons, makes Citrus Upside-down Cake. Meyer lemon, Cara Cara oranges & brown sugar, served warm with Meyer lemon sorbet.

Our new Tavern lunch combo is inspired by the “medianoche” sandwich, a traditional Cuban late night snack. Grilled einko...
04/09/2026

Our new Tavern lunch combo is inspired by the “medianoche” sandwich, a traditional Cuban late night snack. Grilled einkorn soft roll stacked with slow-roasted pork, melted Alpha Tolman cheese, caramelized onions, crispy matchstick potatoes, mustard, dill, and pickle paired with our Kabocha squash soup.

Pan-Seared Skate — parsnips, mussels, spinach.Sweet, briny, well-balanced and now on in the Dining Room. Try it paired w...
04/03/2026

Pan-Seared Skate — parsnips, mussels, spinach.
Sweet, briny, well-balanced and now on in the Dining Room. Try it paired with a glass of Chablis.

03/19/2026

What our head sommelier Karan Makhija is pouring right now: Phelan Farms Savagnin & Chardonnay 2023. Only 660 bottles made, and every one feels special. Bright, saline, a little wild with notes of sun-dried seaweed, lemon peel, green walnut, white flowers. This is the kind of wine that works across our March menus pairing well with citrus, seafood, lighter meats, and richer fish. Plus, a personal note, winemaker Rajat Parr and Karan are both originally from India and started their culinary journeys at CIA, just a couple decades apart.

Address

42 East 20th Street
New York, NY
10003

Opening Hours

Monday 11:30am - 10:30pm
Tuesday 11:30am - 10:30pm
Wednesday 11:30am - 10:30pm
Thursday 11:30am - 10:30pm
Friday 11:30am - 10:30pm
Saturday 11:30am - 10:30pm
Sunday 11:30am - 10:30pm

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