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Gramercy Tavern

New York

New York City, served two ways

Two restaurants in one: Opened in 1994 by restaurateur Danny Meyer, Gramercy Tavern has stockpiled so many awards and accolades over the last 30-plus years that almost everyone has heard about its coveted Dining Room's prix-fixe menu, overseen by executive chef Michael Anthony. But perhaps not so many have heard about its equally exquisite a la carte menu – also guided by Anthony, and served in the more casual Tavern area. Together, these two distinct spaces form a restaurant of two halves, each delivering refined American cuisine to the same exacting standard.

Talk me through the tasting menu: The Dining Room's bill of fare evolves with the seasons, so dishes will vary depending on when you visit. However, guests can always expect to encounter locally sourced ingredients prepared with French finesse. Memorable past dishes include hay-smoked gnocchi with mushrooms, cashews and Swiss chard; hanger steak with cauliflower, dandelion greens and pickled shallots; and a dessert of chocolate meringue tart with blackberry and malt.

And the a la carte? In the buzzy Tavern side of the restaurant, the menu also changes regularly, driven by market-fresh produce – and though the dishes are equally polished, they're more approachable, even to the point of being shareable. Seasonal favourites include the Tavern burger, served with potato chips and smoked onion aioli; brick-pressed chicken with bulgur wheat, peppers and almonds; and an olive-oil ice cream sundae made with blood orange, passion fruit caramel and coconut.

Which side should I choose? For timeless fine dining, a slower pace and a sense of high-gloss ceremony, plump for the bucket list-ticking Dining Room. For an electric atmosphere, bar-adjacent bites and the chance to masquerade as a true New Yorker, opt for the Tavern.

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