Hiramasa | Sorrel, Radish, Spring Onion ♦️❤️🔥 Now available on the seasonal menu in The Dining Room.
•
•
•
•
•
#gramercytavern #chefsroll #chefsofinstagram
Thank you for the warm welcome, @ojaifoodandwine and @ben.kephart . Such a joy to cook outside in the Ojai sunshine, surrounded by California citrus and mountain views. And thank you, @ruth.reichl , for your kind words — and for your many visits to Gramercy Tavern through the years. One for the books. #rootsrundeephere
“The half life of grief is endless.” - Ken Burns
•
•
I’ve struggled for awhile to put this into words and honestly, I’m still not there yet. But I will say this - out of all the things I have been, out of all the titles and accolades and recognition, my favorite thing I’ve always been is a sister.
•
•
Thanks for being my best, favorite friend for 36 years. I wish we had more time. I’ll never stop wishing we had more time. I’ll love you forever and beyond. See you when I see you 💛♾️
Here for the 3peat showing 🤓 Being nominated the last 3 years for Best Chef: NY by @beardfoundation have each brought on a different and specific set of emotions, but ultimately they’ve all been rooted in a deep sense of gratitude and awe to be amongst so many other talented professionals in our field.
•
•
2025 really was a very challenging year - both personally and professionally - so this nomination is one I’ll forever hold dear. I believe in both finding and creating your own luck so luckily for me, I have experienced both by being on this path. It has truly been a whirlwind journey but I fear at this point, I wouldn’t have it any other way.
•
•
Congratulations to all the nominees and shoutout to team @gramercytavern for always holding me down! It’s an honor to be in your company 🙏🏾🫶🏾
Aretah Ettarh (@aretahettarh ), Chef de Cuisine at @gramercytavern , which this week retained its One Star rating from @michelinguide for the 20th year in a row. Recently, Aretah was included in this year’s class of Best New Chefs by Food and Wine.
I’ve known Aretah for years now, but really got to know her and her brilliant mind when she hosted conversations for us on @BlackFoodFolks during lockdown. When I finally brought my portrait series for @Resy to New York, I knew I wanted her perspective before I even figured out what the subject was going to be.
When I asked her about staying inspired, she stressed the importance of looking outside of the kitchen:
“I try to balance my work creativity by not constantly bombarding my mind with only food-related things. I was a bit of an obsessive when I first started cooking and so I spent all my free time reading chef memoirs and cookbooks and watching all the cooking shows. That definitely serves a time and place, but now, I find a lot of my creativity comes from something as simple as walking through the Union Square Greenmarket on my way to work to see what’s coming into season and what’s in season that we want to highlight on the menu. And then outside of that, doing things like reading books, watching TV and movies, and working out, are all good ways for me to decompress so I keep my mind sharp when I do need to think about work.”
Read the full interview on the Resy blog, link in my stories.
At No. 13 of the Greatest American Restaurants of the 21st Century: Gramercy Tavern
(Full list in the link in my bio!)
This restaurant is beloved not just by New Yorkers but also by industry professionals across the country, too. It opened in 1994, with restaurateur Danny Meyer and chef Tom Colicchio running the show. Colicchio left in the mid-aughts, making way for Michael Anthony to arrive from Blue Hill and create not a daring, avant-garde menu but one where great dishes come from sourcing excellent product and combining it with flawless execution. What has cemented Gramercy Tavern’s influence has been it’s ability to merge great food with the outstanding service that has become Meyer’s trademark. The restaurant has become a model for sustained excellence, both from the staff in the kitchen and in the dining room.
“Gramercy Tavern is a restaurant I return to again and again. I love that there is access to two unique experiences in such a special space, and you can always count on exceptional hospitality in both the tavern and the dining room. The food is full of surprising flavors but somehow uniquely American.” @juliakeelin
“Gramercy Tavern is the Great American Restaurant. I can’t think of another restaurant that has changed so much over the years but kept its soul intact. It is both old New York and new New York—a 30-year-old restaurant as relevant today for its food and hospitality as it was when it opened its doors in 1994. The restaurant has always been firm in its commitment to conviviality in the dining room, joyous and generous cooking, and watering the roots of the next generation’s restaurant leaders. As Mike Anthony likes to remind all of us who have walked through GT’s hallways: ‘Our roots run deep.’” @arjavezekiel
I could probably write an essay about awards and recognition and stars and what it all means/can mean in the grand scheme of things but for now I’ll say this: The journey has been far from easy, but hardship can lead to beautiful things.
•
•
•Thank you to the @michelinguide for the continued recognition and congrats to the team for maintaining this star for the last 20 years! It’s your spirit and heart that keeps me motivated to keep reaching for the stars 💫 Beyond grateful to be part of something so special @gramercytavern 💛
•
•
• #gramercytavern #rootsrundeephere
