Interview with Outstanding Chef Award Nominee Michael Anthony

Michael Anthony

 

An enduring staple of New York City’s dining landscape, Gramercy Tavern has held court with its masterful cuisine, warm atmosphere, and unparalleled hospitality. Below, the restaurant’s esteemed chef Michael Anthony, a 2014 Outstanding Chef Award nominee, fills us in on his earliest food memory, the springtime ingredients he stocks up on at the greenmarket, and his favorite local haunts.

 

JBF: How would you describe your culinary style?

 

Michael Anthony: I’d describe my culinary style as regional, contemporary American with vibrant seasonal flavors.

 

JBF: What item on the current Gramercy Tavern menu are you most proud of?

 

MA: I’m really proud of our spring onion flatbread with duck... Read more >

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The Bookshelf: The Gramercy Tavern Cookbook

Michael Anthony

 

Every year brings a fresh crop of dazzling, restaurant-driven cookbooks that renew our resolve to soar toward new technical heights in our home kitchens. But whether we actually reach those summits of thermal circulators and immaculate brunoise… well, that’s another story. This year’s batch included the eponymous title from New York City’s Gramercy Tavern, a restaurant anchored by a kitchen that’s never short on solid technique. But lightning-fast knife skills aside, JBF Award winner Michael Anthony says that The Gramercy Tavern Cookbook can actually make the leap from coffee table to kitchen counter. Intertwining two decades of the iconic restaurant's history with 125 seasonally inspired, contemporary American recipes, Anthony has crafted an invaluable resource for... Read more >

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Recipes: Flexitarian Favorites

April Bloomfield's acquacotta It's easy to cut down on meat consumption without following a strict vegetarian diet. All of the following veggie-packed recipes can easily be tailored to your personal culinary preferences. April Bloomfield's Acquacotta Acquacotta, a humble, traditional Tuscan soup, translates to "cooked water." For a vegetarian version of Bloomfield's dish, omit the clams and bacon and add a handful of diced Parmigiano-Reggiano rind. Walter Plendner's Wild Mushroom Goulash For best results, splurge on the mushrooms and serve this rich goulash over a fluffy mound of polenta. Eric Hara's Stewed Big

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