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May 1, 2007 07:51 AM

Birthday Dilemma (sort of): Bouley, Danube or Gramercy Tavern

The three choices above have been given to me by my girlfriend to celebrate my birthday. I have not been to any of them but am leaning towards GT. Have heard great things about GT, some type of resurgence with their new chef, Michael Anthony. I like the idea of GT and one of my favorite restaurants in the city is Hearth which I think they share a similar menu/cuisine with. I don't know much about Danube or Bouley other that what I've gleaned from their websites. Would love any feedback. TIA!

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  1. If you want resurgence, go to EMP. Out of the three you mentioned, unquestionaby Bouley. Danube is very meh, and GT, though the chef seems to be doing a good job, is effectively a themed restaurant.

    1. I love Michael Anthony's food.... so GramTav is sure to be spectacular... but so is EMP! It's probably the top table in town right now.

      I didn't know GranTav had anything to do with Hearth. How are they similar?

      4 Replies
      1. re: ChefJune

        Hearth's chef/owner Marco Canora worked at GT and Craft for Tom Colicchio. The menus seem to pay similar attention to a polished, fresh american take on food.

        1. re: chowcito

          I was going to say the same thing before reading the other posts - EMP is where it's at right now ... although i am hearing good things are happening at GT.

          1. re: bdurrett

            I've heard great things about EMP and will absolutely get there. . .unfortunately they are closed for a private event tonight. Of the three above is there any one standout?

      2. I prefer Bouley to Danube. I haven't been to Gramercy Tavern under Michael Anthony.

        1. Having been to all three of the restaurants, I would say Bouley by a longshot.

          1. Danube for the slightly quirky, yet polished Austrian ambiance and inspired dishes. I thought that the wines at Danube are slightly more modern, but are well chosen than those at Bouley.

            Bouley for that more formal, more structured dining and service.