Michael Anthony at Untitled

Bio

Michael Anthony is Executive Chef and Partner of Gramercy Tavern, as well as Executive Chef and Managing Director of Untitled and Studio Cafe at the Whitney Museum of American Art. He joined Gramercy Tavern as the Executive Chef in 2006. Under his leadership, the restaurant has earned a three-star New York Times review (2007) and James Beard Awards for “Outstanding Restaurant" (2008) and “Best Chef: New York City" (2012).

Accolades

  • Best Chef: New York City
    James Beard Foundation
  • Nominee for Outstanding Chef
    James Beard Foundation
  • One Star
    Michelin Guide
  • NYC's Most Popular Restaurant
    Zagat Survey
  • Three Stars
    The New York Times
  • Author
    The Gramercy Tavern Cookbook
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Nick Anderer reviews Smoked trout at Gramercy Tavern
$$$$ | Modern, | American
Flatiron
1 Review
"Such an elegant preparation of trout and the best way I’ve ever eaten this fish, hands down. A skinless filet of pristine brook trout is slow-smoked to perfection and served on top of a sweet onion purée and a strike of pickled cippolini rings—sweet, tart, and super delicate all at once. It’s really one of the most expertly balanced dishes in NYC."
Chef Matthew Accarrino reviews Peanut butter & chocolate mousse at Gramercy Tavern
$$$$ | Modern, | American
Flatiron
1 Review
"I love Danny Meyer's quintessential New York restaurant. Chef Michael Anthony and team always fill the place with an almost overwhelming sense of hospitality. The casual tavern room is a great place for a late afternoon lunch."