Gramercy Tavern

New York Classic “Gramercy Tavern”

Gramercy Tavern
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Gramercy Tavern       42 E 20th St  ( b/t Broadway & S Park Ave in Flatiron ) NYC.       (212) 477-0777

Overall Food Atmosphere Price
♥♥ ♥♥ 1/2  $$$1/2

I have been to so many great NY restaurants and yet somehow I had never gone to Gramercy Tavern. I am so busy going to new restaurants that I sometimes push some old restaurants to the back of my list. This place has been on my wish list for a while because I have heard so many good things about it. I was excited to take my BFF, Kim, here for an early birthday dinner. (We celebrated her group birthday at  Novita the next day.) Kim and I have been BFFs for 10 years and I knew this place was on her wish list, too. We decided at the last minute to meet up so I didn’t make a reservation. When we arrived we put our name down for The Tavern. (This is the more casual bar/seating area when you first walk in.) We enjoyed a cocktail at the bar before dinner. The place was super busy and fully seated so we noticed people dining at the bar counter. (My second visit I didn’t have to wait at all when I got there around 9:00pm.)

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Marinated Fluke, Citrus, Radish and Trout Roe $14 ♥♥♥♥

The restaurant has two different dining rooms. One is called The Tavern which is where Kim and I had dinner. They don’t take reservations in The Tavern and you can order a la carte. The other room is called The Dining Room where you can make a reservation and they serve a course menu. Your options are a three-course menu for $92 and a tasting menu for $102 or $120.

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Sweetbread ♥♥♥1/2

You can see what I ate along with my heart rating for each dish. My favorite was the Fuluku Crudo for sure. The place changes their menu quite often, but on my second visit this month I was still able to order the Duck Pate and Fuluku for appetizers. I didn’t take photos of all the food I had on my second visit, but I had Maitake Mushroom Lasagne and fish for my entree. Their sweetbread reminded me of fried chicken….hehe a fancy fried chicken. It was very tender and the way they plated it was cute, but I’ve had better fried sweetbread at Pearl & Ash!

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Duck Liver Mousse, Pickled Vegetables and Grilled Bread 14.00 ♥♥♥1/2

After my second visit I came up with a mini-description so you can get a clear idea of what it’s like. “New American Babbo.” Do you get it? If you have been to both places then you know what I mean! Classic New York style restaurant that lasts for a long time – A chef with a great reputation and the price is pricy, yet not too high. The atmosphere is casual elegant. Babbo is Italian  cuisine by chef Mario Batali Gramercy Tavern is New American cuisine by chef Michael Anthony. I recommend both restaurants for any classic occasion you’re planning to have. It’s also a great place to take the parents.

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Apple Salad – Chicory and Pistachios Ayinger Oktober Fest Märzen Lager, Germany ♥♥♥

Beef Tartare, Chestnuts and Brussels Sprouts 18 ♥♥♥1/2
Squid Ink Spaghetti, Kale, Mussels and Chorizo 18 ♥♥♥1/2
Ruby Red Shrimp, Daikon, Bok Choy and Beech Mushrooms 16 ♥♥♥
Black Bass, Mushrooms, Lobster and Candied Peanuts 25 ♥♥♥
Main dining room

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Spinach & Mushroom Lasagna, Nettles, Scallions and Pine Nuts $18 ♥♥♥

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 Island Creek Oysters $3 each ♥♥♥

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Marinated Fluke, Citrus, Radish and Trout Roe $14 ♥♥♥♥

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Red Hook Lobster Pound

”Red Hook Lobster Pound” at Veuve Clicquot Polo Classic

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I am properly dressing up for Ve Polo Classic with a 1950′s “The good old days” vintage dress and polo straw hat. W/ Partner in crime Yumi Kim. I had wonderful day at The seventh-annual Veuve Clicquot Polo Classic at Liberty State Park in NJ *\(^_^)/*

 

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Maine Style Lobster Roll & Veuve Clicquot champagne with strawberry

 

Red Hook Lobster Pound – www.redhooklobster.com

Brooklyn location: 284 Van Brunt St, Brooklyn, NY 11231

Manhattan location: 16 Extra Place, New York, NY 10003 Just Opened

Here is more about Red Hook Lobster Pound from their site:

Red Hook Lobster Pound was born at the kitchen table in the midst of the recession by Ralph Gorham and Susan Povich in 2008. While sitting at their dining table in Red Hook, Brooklyn devouring fresh lobsters that they had just brought back from a friend in Portland, Ralph proposed a crazy idea to his wife Susan. He suggested they open a lobster pound in an empty storefront in the building that they owned but were unable to develop due to the contracting credit markets.  Red Hook was a natural location for a fish business; it was on the water and like the lobstering communities of Maine, it was inhabited by fiercely independent do-it-yourself’ers. As it is cut off from most of Brooklyn by the BQE, it has developed a supportive community just like the Maine lobstering community.  Both Susan and Ralph had the backgrounds to make this idea work too.  Susan’s grandfather was raised in Bar Harbor in an orthodox Jewish Family that ran a rooming house with a furniture store.  With the growth of the Bath Iron Works during World War II, her family then moved to Bath to open a men’s clothing shop; the kind of store that would sell work clothes, boy scout uniforms, wedding suits and funeral attire.  Not only did Ralph possess experience from the docks of South Boston, his native city, he was also a natural builder and explorer, a man who could delve into any new area and quickly become an expert.

Ralph and Susan opened the Red Hook Lobster Pound six months later in April of 2009 and it quickly became the food success of the year.  Since we have relationships with the best lobstermen in Maine and all our lobsters are hand picked to insure the highest quality, people were traveling hundreds of miles to Red Hook to sample the freshest lobster in NYC.  Susan oversees the lobster roll extravaganza and Ralph is the Chief Relationship Officer and Captain of our ship. He spends his days making sure that we obtain the finest crustacean available.

Not only was the Red Hook Lobster Pound one of the first food vendors at the Brooklyn Flea and Smorgasburg, we can also be found at Madison Square Eats and Broadway Bites along with shops in Montauk and Manhattan (March 2014). Red Hook Lobster is also part of Brooklyn Taste at the Barclays Center!  With all this success we asked “Why not lobster on wheels?” and launched our first Lobster Truck (or lobby roll #1) in Washington, DC in late August 2010. The DC lobster truck was an immediate sensation garnering raves and cult-like followers. It is a flash-mob machine truly delivering the “Best Crustacean in the Nation.” We then launched Lobby Roll #2 for DC and Lobby Roll #3 (or Big Red) in NYC in 2011. Big Red was crowned the “Best Food Truck in America” by the Daily Meal in June 2013, which rated 400 food trucks nationwide.

Red Hook Lobster Pound suffered debilitating damage from Hurricane Sandy as did the entire Red Hook neighborhood. After closing for four months, the lobster pound roared back and rebuilt to better sustain itself in its low lying environment, serving its first post-Sandy lobster roll on March 1, 2013 to the Mayor.

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XOXO

Red Hook Lobster Pound

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Il Buco Alimentari & Vineria

Photo327www.ilbucovineria.com      53 Great Jones St, New York, NY 10002

 

Il Buco Alimentari & Vineria opened four months ago, and is located on Great Jones St. a block away from their original Il Buco restaurant on Bond St. Il Buco Alimentari & Vineria is a combination of an Italian restaurant & Italian gourmet grocery which makes their own house made cured-meats, bread, sea salts, olive oil, and pasta….. How SUPER is it that they make their own cured-meats in the basement of their restaurant?!  The concept of Il Buco reminds me of Eataly in Flatiron District. Even though one is small and rustic (Il Buco) and the other (Eataly) is a huge commercial place. I notice this is the new restaurant trend now in NYC.  Until a few years ago, the trend was British Gastropubs like Freemans’, Spotted Pig, Breslin …ect.  Cutie Patroller’s daytime face is Fashion Patroller (I own Cutie Room so..) and just like fashion, food has their own trends…Lol…For instance, the Local Ingredients and Farm to Table trend isn’t going away anytime soon. Cutie Patroller will be back here for dinner in a few weeks to give you my full experience of the dinner patrolling report. Also Il Buco’s famous prosciutto and salami report will be on the OMG NEWS section (only if it’s indeed OMG good..hehe). I strongly believe prosciutto is THE exception of pork!!!!!!!! I have a few close friends who won’t eat pork out of all the meats “”Kim!!! I’m talking about you!!!!!! Kim is always on the prowl in downtown NYC for cute places and great food as my #1 Undercover Cutie Patroller (^_^)”” Prosciutto AINT pork!!!!!!!!  just like Sea Urchin (uni) is not just a seafood…..hahaahahhahahahaha  

Overall Food Atmosphere Price
♥♥♥♥1/2 ♥♥♥♥    ♥♥♥♥1/2
$$$$ 

Part 1 – Lunch Report

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Polpo a la Plancha, local octopus, chickpeas, roasted peppers, parsley $14 ♥♥♥♥

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 Ricotta – shaved chioggia beet, blood orange supremes, pistachio $16 ♥♥♥

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 Crispy Artichokes, preserved lemon $12 ♥♥♥

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Slow-roasted Short Ribs, gorgonzola onion adrodolce Panini $18 ♥♥♥

Part 2 – Dinner Report is here 

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Salumi Della Casa $16 ♥♥♥

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Spaghetti bottarga di muggine ( pasta Gentile ) $21♥♥1/2

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Insalata di Bottarga – Brassica, crispy jerusalem artichokes, shaved bottarga, red wine vinegar $16♥♥♥ 

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Slow-Roasted Short Ribs – castelvetrano olives, celery, walnuts, horseradish $38♥♥♥ 

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Spagettie al Nero – house cured salt cod, fennel, meyer lemon, bread crumbs, (pasta Felicetti ) $231/2 

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Fegato D’ Anatra – shaved foie gras, clementine mostarda, filone $19♥♥ 

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my cutie patroller outfit of the night at Il Buco

Pulpo a la Plancha – seared octopus, pickled cauliflower, marcona almonds, black garlic $20

Hamachi Crudo – cucumber granita, trout caviar $24

Roasted Gnocchi – foraged mushroom $21

Pollo al Forno – Label Rouge chicken, pickled green strawberries, cucumber, pumpkin seeds, chamomill

Lasagnette – ragu bolognese, parmigiano, black pepper $22

Main dining room

Spaghetti – bottarga di muggine $21

nsalata di Bottarga – brussels sprous petals, radish, celery, filone, bottarga $16

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Il Buco Alimentari e Vineria