Gramercy Tavern is a fine upscale establishment with great food, service, and a very diverse high end, quality beer. It is a highly rated upscale restaurant with a sophisticated yet relaxed tavern room. For two decades, Gramercy Tavern has been the darling of modern American restaurants in New York, respected for its ongoing commitment to using fresh, seasonal ingredients and for continually pushing to discover and innovate.

Gramercy Tavern has welcomed guests to enjoy its contemporary American cuisine, warm hospitality, and unparalleled service for over two decades. Chef Michael Anthony’s fiercely seasonal menu consists of elegant dishes with a rustic influence that showcase the restaurant’s relationships with local farms and purveyors.

Opened in 1994 by legendary restaurateur Danny Meyer in a historic landmark building, the restaurant is designed by Bentel & Bentel with murals from artist Robert Kushner and vibrant floral arrangements from Roberta Bendavid.

The Tavern

The Tavern offers an à la carte menu throughout the day, featuring dishes that emphasize our wood-burning grill. Stop by to enjoy a beautiful meal in a relaxed setting, a casual bite, or a drink at the bar. Walk-in only

The Dining Room

The sophisticated and timeless Dining Room features fiercely seasonal tasting and fixed-price menus, with an à la carte menu also offered at lunch. Reservations are recommended.

The Chefs

In the kitchen, chef Michael Anthony, a veteran of the farm-and-table standout Blue Hill at Stone Barns upstate, pairs braised, roasted and smoked meat with local produce from the nearby Union Square Greenmarket.

Mr. Anthony’s menus for both the modestly elegant dining rooms and the more casual tables around the bar are new and different, but they respect the longstanding Gramercy spirit. They champion the “new American” style of cobbled-together influences in the service of relatively straightforward dishes. And they seem designed to appeal to a broad base, balancing a smoked trout appetizer with a tuna and beet tartare, tempering venison in two enormously appealing guises (loin and sausage) with pork two excellent ways (roasted rack and braised belly).

Its current roster of desserts, now under the stewardship of the pastry chef Nancy Olson, may not be its strongest ever, but there are fine choices. Chief among them is a warm chocolate bread pudding that stands in, blessedly, for the molten chocolate cake on too many other menus and does that stalwart’s gooey business more interestingly.

Ms. Olson deftly tweaks the familiar, producing a quark cheesecake with fruity sidekicks — candied kumquat, a blood orange sorbet — more exotic than the usual suspects.

Reservation at Gramercy Tavern

If you are going for a special occasion or big night out, make a reservation for the main dining room, where you can expect butternut squash custard, warm lobster salad, or pasture-raised chicken and sausage served with a homey trifecta of bacon, potatoes, and caramelized onions. In the front tavern, both the food and the scene are more casual—coworkers and friends debrief on the day’s events over crispy duck legs or cheese kielbasa with buckwheat spaetzle with a draughts from the top-notch beer menu.

Dining room tables can be booked up to four weeks in advance; the tavern is first come, first served—to avoid a wait, come early or very late.