Gramercy Tavern

It’s Concord Crush season at Gramercy Tavern! Made with fresh grapes from the Union Square Greenmarket, our team mixes grapes, vodka, and lime to create a delightful fall sipper that we return to each year. Join us for one at the bar during your next visit.

Join us in celebrating an icon as we welcome a very special visit from Jacques Pépin. In honor of his 90th birthday and culinary legacy, Executive Chef Mike Anthony and Danny Meyer will host a special four-course seated dinner on Sunday, October 6th. Tickets are available now at the link in our bio.

We’re proud to be hosting the first in a series of ninety guest chef events benefiting The Jacques Pépin Foundation, supporting their incredible mission of changing lives through culinary education.

Eggplant off The Tavern grill.

Join us in The Tavern tomorrow night (9/24) as we welcome back of . As part of our 30th Anniversary Tavern Takeover Alumni Series, Kyle will be serving a special menu beginning at 5pm. Walk-ins are encouraged, we hope to see you then. .

Elysian Fields Lamb with Romano beans, pine nuts, and kale.

To finish in The Dining Room: Greenmarket Concord Grape Custard Tart with frangipane and candied almonds. Served with market lemon thyme and Concord grape-swirled ice cream.

Holding on to the final days of tomato season.

Brick Pressed Chicken off The Tavern grill, with okra, sweet corn, and bird's beak peppers.

Late season sunflowers brightening The Tavern.

"Corner!" A new cocktail channeling the flavors of elote, with tavern-grilled corn puree, infused reposado tequila, Nixta Elote Liquor, vermouth blanc, Lemon, and Agave. Finished with an "elote rim" of salt, paprika, black pepper, and dried lime.

Join us tonight to welcome back Geoff Lazlo of and .
Geoff will join us in The Tavern from 5pm with a very special menu to celebrate.
We can’t wait to welcome him in! Walk-ins encouraged - we’ll see you soon. .

Beef Carpaccio is on The Tavern menu with shaved Pecorino, peppers, and basil.

Jimmy Nardello peppers, chorizo, and chives over greenmarket sweet corn-filled Caramelle.

Caraflex Cabbage, pan-roasted and served with peanuts, nori, and chili.

Sunflowers and summer squash, on the market table and in The Dining Room.

Summer Squash Ravioli with sunflower seeds, ricotta, and lemon.

The Garden Gimlet, with celery, gin, lime, and herbs.

On The Dining Room menu: Hamachi Crudo with peak-season sungolds, ponzu, and lime.

Celebrating Summer Streets on Park Avenue this past weekend with a free lemonade stand by our Bar Manager Leilani Jacobs.

📸: our very own Server,

Please join us on Thursday, September 19th at to celebrate the great cheesemonger Anne Saxelby at one of the most fun food events of the year! Over 100 chefs are coming together to party in her honor at an event not to be missed. will be serving raclette, a favorite of Anne’s, alongside Beverage Director who will be taking over one of the bars with a signature cocktail. Visit for tickets!

ASLF is a non-profit organization and proceeds from the event will go to fund their apprentice program on sustainable farms.

Join us on Monday, August 12th to welcome back the team from . Executive Chef & Co-Owner , Executive Sous Chef , and Wine Director & Co-Owner will join us in The Tavern from 5pm with a very special menu to celebrate their visit. We can’t wait to have them in. Walk-ins welcome — see you soon!

Join us on Monday, August 12th to welcome back the team from . and will be joining us in The Tavern from 5pm with a very special menu to celebrate their visit. We can’t wait to welcome them in. Walk-ins welcome — we’ll see you soon!

Our next 30th Anniversary Tavern Takeover Alumni Series is just around the corner! Join us on Tuesday, August 6th as we welcome of Boston’s to share a few special dishes alongside our regular Tavern menu. The night kicks off at 5pm and we can’t wait to see you there. Walk-ins welcome!

Next up in the series:
August 12th: with and

Photo by our Chef de Cuisine

There's a new Soup and Sandwich lunch combo in The Tavern. Chicken Salad Sandwich with Tarragon Aioli and Almonds paired with a refreshing Chilled Cucumber Soup with Sungolds and Dill. A lunch to help beat the heat and celebrate the amazing summer produce at the Greenmarket.

Summer restaurant week begins today in The Dining Room with a $60 three-course lunch menu. Available daily through September 1st.

Book your reservation at the link in our bio and check out the NYC Tourism restaurant week website for more information.