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Gramercy TavernvsMinetta Tavern
Minetta Tavern and Gramercy Tavern are both praised by expert writers. On balance, Gramercy Tavern is the choice of most professionals compared to Minetta Tavern. Gramercy Tavern comes in at #8 in New York City with accolades from 21 sources such as Gayot, Travel + Leisure and Michelin Guide.
Gramercy Tavern
Concierge
Fodor's
Travel + Leisure
Zagat
DK Eyewitness
Michelin Guide
Gayot
New York Times
Rough Guide
Time Out Show All Reviews
42 E 20th St, Frnt A, New York City, NY 10003-1300
From $30/night
Concierge "Chef Michael Anthony…has taken the helm of this dual-personality establishment…and continues to put out seasonal dishes with an emphasis on fresh, local vegetables and ingredients."
Fodor's "Tops many a New Yorker's list of favorite dining spots. Meyer's restaurants... are renowned for their food and hospitality, and Gramercy Tavern sets the standard." Full review
Travel + Leisure "Beloved for its cozy tavernlike charm (think wooden beams and twiggy flower arrangements), creative cocktails, and the seductive aromas that waft from the open grill." Full review
Zagat "Danny Meyer's Flatiron "favorite" promises a "wow experience" featuring chef Michael Anthony's "top-of-the-line" New American cuisine, "superlative" pro service." Full review
DK Eyewitness "Acclaimed chef Tom Colicchio prepares outstanding food in a comfortable, always hopping, rustic ambience of a country inn house."
Michelin Guide 1 Star
"Gramercy Tavern sits in a stately building set steps away from the esteemed Gramercy Park." Full review
Gayot16.0
"At the entrance, a display filled with fruit, vegetables and flowers sets the tone: cuisine based on sincerity." Full review
New York Times "Is there a restaurant in this city more beloved than Gramercy Tavern? For nearly 13 years it has held a place in the hearts of New Yorkers and visitors to Manhattan that’s arguably unrivaled." Full review
Rough Guide Star
"The neo-colonial decor, exquisite New American cuisine and perfect service make for a memorable meal."
Time Out "The restaurant that transformed Meyer from a one-shop restaurateur to a full-blown impresario, made Colicchio a star and launched a citywide proliferation of casual yet upscale American eateries." Full review
Minetta Tavern Concierge Fodor's Travel + Leisure
BlackBook DK Eyewitness Michelin Guide Gayot
New York Magazine Rough Guide Time Out Show All Reviews
113 MacDougal St, New York, NY 10012
From $31/night
Concierge "Despite the nightly star power, the menu—classic steak house meets neighborhood bistro—was designed with the recession in mind: not cheap, but reasonably priced."
Fodor's "Try early and often to score reservations, so that you can sample creations like buttery trout meunière, bone marrow on toast, expertly aged steaks, and the celebrated Black Label burger." Full review
Travel + Leisure "This Parisian-style steakhouse serves a menu of French-American dishes, including roasted bone marrow with baguette soldiers and the signature Black Label Burger." Full review
BlackBook "Keith McNally, Riad Nasr, and Lee Hanson lord over rehab of historic resto into cool brasserie. Classic black and white tile look, retro in the best possible way."
DK Eyewitness "This Italian bistro manages to be both casual and celebrity-friendly."
Michelin Guide Bib Gourmand
"First opened in 1937 but now under the charge of Keith McNally, Minetta Tavern's distinctly old New York vibe is a feather in the cap of the scene-setting restaurateur's oeuvre." Full review
Gayot14.0
"This 85-seat eatery smack in the center of Greenwich Village has history on its side." Full review
New York Magazine Critic's Pick
"The menu is a compact, carefully edited compendium of practiced brasserie favorites (stuffed pig’s trotter, steak tartare, lobster salad) and hefty, old-fashioned tavern fare." Full review
Rough Guide Star
"This classic restaurant from 1937 is loaded with atmosphere, with old photos on the walls and mural-clad dining room beyond the bar."
Time Out "For three decades Keith McNally’s New York restaurants have defined effortless cool, generating the sort of overnight buzz—and long-running exclusivity—institutions are made of." Full review
