Here’s How Gramercy Tavern Does a Pop-Up Brunch
I am not proud to admit this, but I’ve only been to Gramercy Tavern once, five years ago. It was, as maybe is expected, one the best meals of my life, and one I’ve long wished I could experience again. Lucky for me (and 99 other delighted guests), I got to have my Gramercy fix, with the third installment in our Industry City Chef’s Lab collaboration series: a pop-up four-course brunch prepared by Gramercy’s pastry chef Miro Uskokovic and bar manager Ben Howell.
Gramercy Tavern has long be revered for many reasons: its ever-evolving menu of local, seasonal ingredients, executive chef Mike Anthony’s thoughtfully produced meals, and their sleek-yet-cozy interior that’s become iconically New York. Even though we were across the river, our meal was trademark Gramercy, full of fresh, seasonal foods, and innovative in its approach to flavor combinations. “I was excited for the opportunity to have some fun and to show GT’s versatility. The seasonality and fine American dining aspect makes [the restaurant] seem stiff; but we also have fun with it,” Ben told me after the meal.