Sample Chef Michael Anthony’s Award winning cuisine at 21st Annual Harvest in the Square on Sep 22nd in Union Square Park
This week, The New York Times recognized Gramercy Tavern with three stars, reveling in the distinct atmosphere and hospitality, the love chef Michael Anthony puts into every dish, and the delectable outcomes when he brings an eclectic variety of ingredients together (critic Pete Wells says, “He’s like somebody who goes to the farmers’ market hungry, ends up buying everything he sees, then figures out a way to make it all come together).
While Wells highlights the divine “chilled marigold-yellow soup of summer squash” scattered with red currants, and a “tender poached lobster” paired perfectly with corn and hot red peppers, what he really “went wild for” was a little dish of sour-cherry preserves, which he later learned was pastry chef’s Miro Uskokovic’s grandmother’s recipe. Before the jam dish could be cleared away, Wells says, “I had covered it with my hand and smiled in a way that said, ‘You’ll have to kill me first.'”
Taste Gramercy Tavern’s three-star cuisine at Harvest in the Square on Sep. 22, where the districts best restaurants come together for an unforgettable food + wine tasting event to raise vital funds for Union Square Park. VIP tickets offer early entry at 6 PM, general admission opens at 7 PM.
The Union Square Hospitality Group is a proud sponsor of Harvest in the Square.