Chef Michael Anthony talks about how warm, timeless and classic Gramercy Tavern is.
About Michael AnthonyMichael Anthony began cooking professionally in Tokyo, later honing his skills in France at a number of renowned restaurants. After several years at Restaurant Daniel, Blue Hill and Blue Hill at Stone Barns, he joined Gramercy Tavern as the Executive Chef in 2006. The restaurant has earned a number of accolades under his leadership, including a three-star New York Times review (2007), and James Beard Awards for “Outstanding Restaurant” (2008) and “Best Chef: New York City” (2012). He is also the author of The Gramercy Tavern Cookbook.
2015-10-29T11:46:29+00:00By Michael Anthony|
As part of the Road to the Recipe series, we join Chef Michael Anthony of ...Read More
2015-06-11T12:43:47+00:00By Michael Anthony|
Watch as Chef Mike Anthony makes this recipe at his New York City restaurant, Gramercy ...Read More