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Gramercy Tavern

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Okay, now that Tom "Top Chef" Coliccio (yes, I know I probably spelled his name wrong) is no longer associated with Gramercy Tavern, has anyone been?

It's been around forever and always gets top reviews.

My wife wants to go for our anniversary in September. Anyone have an opinion, or been there recently?

Thanks.

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  1. I'd be willing to bet Colicchio hasn't stepped in the kitchen of GT in over a year. I'm sure if you walked in and had a meal tonight you'd notice no diffence.

    Hopefully, the USC group will find a replacement to liven the place up. It has been staid for years now and has been resting on it's laurels.

    1. 1 year? Try many many more. Schaefer ran the kitchen- he's not leaving until there's a replacement. Even with out a replacement- the kitchen staff there is a well-oiled machine.

      1. I loved the quote from Tom in the times about "I've decided that I need to focus all my time and energy on the craft concept," chef coliccio said from the 14th hole of the Liberty Golf Club just outside of Liberty, New Jersey.

        He isn't spending all his time at his Crafts anymore than he was at GT

        1. I ate in the front room a couple weeks ago.

          It was just as good as ever. I haven't been in the main room for a while.

          1. I've eaten several times in Gramercy Tavern over the years and found it incredibly overrated. I've always wondered what the fuss was about. Never a single epiphany or even a hint of it. But I've also eaten quite a few times at Craft, and never a meal that didnt have that moment of culinary revelation.

            2 Replies
            1. re: Brian S

              Brian, You've exactly described my experiences and feelings about Gramercy Tavern.

              1. re: RGR

                Sorry to disagree--just ate there tonight (second time for me, first a few years back) and found the experience quite wonderful. As always, the service was superb, the atmosphere wonderful, the attention to detail first-class. But even without Colicchio, the food was memorable--an amazing Hamachi appetizer, fish dishes all-around were extraordinary (salt-salmon, monkish, cod), and great desserts from their new pastry chef (a goat cheesecake to die for). I'm looking forward to going again after January when new chef from Blue Hill takes over.