Stage#2
GRAMERCY TAVERN
Flatiron District
42 east 20th street New York, NY
www.gramercytavern.com
This was a great stage and the amount of food they feed me was unreal and absolutely delicious. The kitchen was beautiful and spotless; everything labeled and dated with blue tape, all stations complete with bain maries, all-clad pans, kunz tasting spoons, temperature probes, and freshly pressed side towels. It reminded me of being in culinary school; all of the chefs were in matching shoes, pants, coats and hats and I don't think anyone was over the age of 28. However they cooked every dish flawlessly and completed 360 covers without breaking a sweat. The kitchen consisted of 9 line cooks and a sous chef all working as a perfectly sychrinized brigade.
The lower level of the restaurant is where all prep is conducted and includes a pasta room, sous vide department, charcuterie cooler, and pastry station. This is a company that is run with great care and is truly a breath of fresh air. This is a way a restaurant is supposed to be run. Everyone should experience one of Danny Meyer's restaurants if they can!
Just a few of the dishes I tried....
This was my favorite dish of the night. The trout was smoked over white oak and served over cipollini (baby onions) puree with pickled onion rings. AMAZING!!!!
Red Kuri Squash Soup,Brussels Sprouts, Apples, Pumpkin Oil, Fried Oyster
Ruby Red Shrimp, Polenta, Salsa Verde
Sea Urchin, Nantucket Bay Scallops, Trout Roe
Smoked Artic Char, Green Cabbage, American Caviar
The food looks so delicious and beautiful. No wonder you enjoyed it.
ReplyDelete