Growing up on a farm in northwest Serbia, Miroslav Uskokovic learned to take the idea local cooking to a whole other level. Luckily that makes him the perfect choice as the new pastry chef for Gramercy Tavern.
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The Gramercy Tavern Cookbook captures the fresh, seasonal cuisine of Gramercy Tavern chef Michael Anthony, as well as the bright, convivial atmosphere of the Tavern itself. While its glossy pages and considerable heft make it tempting to leave on your coffee table, that would be missing the point: yes, it's a beautiful book, but you can, and should, cook from it.
Think fall cocktails and almost instinctively visions of apples and pears, cinnamon and nutmeg, bourbon and rye come rushing in. At Danny Meyer's landmark dining institution, Gramercy Tavern, such seasonal expectations are met with a lineup of drinks that breathe new life into familiar flavors. Here are 5 recipes so you can mix them up at home.
This play on the classic Blood & Sand cocktail from Gramercy Tavern in NYC crosses the rich flavors of rum with sweet Cherry Heering and bitter, aromatic Bonal.
This simple-looking cocktail from Gramercy Tavern's fall lineup boasts a surprisingly complex flavor profile. The elegantly layered drink mixes belly-warming Scotch with slightly sweet pear liqueur, plus nutty walnut liqueur and Oloroso sherry.
This cocktail from Gramercy Tavern is a take on a Boulevardier (which is like a Negroni, but with bourbon in stead of gin). Here, however, spicy rye is the star, complemented by the delicately bitter Sicilian amaro, Cynar.
Sometimes on a cold fall evening all you want to drink is a bright, sunny cocktail to remind of warmer days recently passed. This Gramercy Tavern creation draws inspiration from both the classic Hemingway Daiquiri and Audrey Saunders' Old Cuban. It's at once tart and refreshing with a touch of richness from the golden rum.
Tart and aromatic cider blends with sweet orange curaçao, and spicy bitters to create a warming autumn cocktail.
There was a blueberry pie on the menu at Gramercy Tavern. But alas! That was just for a few days. It is gone now. Not to worry though, it's been replaced with an equally fine Strawberry Pie ($9).
ood providers, from punks who do the highest-end artisanal donuts out of a tricked-out van to the white-tablecloth-and-napkin set, may be genius-like in preparing comestibles...and will then smack you in the throat with the worst tasting coffee imaginable. Stale urns of scorchy, low-quality coffee, or perhaps a thin and bitter espresso prepared by the bus-boy. Why, for the love of all things warm and brown, why?
Apps Only returns with a cheapskate visit to the bar at Gramercy Tavern. It's all about the bar nuts.
The topping of this Pear Crisp from Gramercy Tavern is my favorite part of the dessert.
You wouldn't necessarily expect anything you're served at Danny Meyer's elegant Gramercy Tavern in Manhattan to be easy to make. But by focusing on fall flavors, and enriching classic cocktails with a seasonal spin, these five recipes are simple for mixing and sipping at home (and perhaps for serving as a pre-Thanksgiving dinner tipple.) And they're super-delicious, too.
This grapey gimlet from Gramercy Tavern is a perfect use of the fresh Concord grapes that you might find at the farmers' market.
This Gramercy Tavern cocktail is the ideal fall drink for margarita lovers.
This cocktail from Gramercy Tavern is a shout out to apple season, made more complex with the addition of thyme-infused simple syrup.
Each element of this fall cocktail from Gramercy Tavern mingles with the others beautifully; be sure to use an earthier, dry style of mead.
This bittersweet cocktail from Gramercy Tavern is a variation on a Negroni, with Aperol instead of Campari and a dash of herbal yellow Chartreuse.