{"id":17583,"date":"2026-09-18T07:54:24","date_gmt":"2026-09-18T07:54:24","guid":{"rendered":"https:\/\/www.diningandcooking.com\/us\/17583\/"},"modified":"2026-09-18T07:54:24","modified_gmt":"2026-09-18T07:54:24","slug":"a-rare-60-deal-at-one-of-nycs-most-iconic-michelin-starred-restaurants-the-chef-is-a-james-beard-award-winner","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/us\/17583\/","title":{"rendered":"A Rare $60 Deal At One Of NYC\u2019s Most Iconic Michelin-Starred Restaurants \u2014 & The Chef Is A James Beard Award Winner"},"content":{"rendered":"

\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"A
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tSource \/ Gramercy Tavern & Reporter Gourmet<\/p>\n

Save<\/p>\n

One of New York City\u2019s most iconic Michelin-starred restaurants is quietly offering one of the best Restaurant Week deals in town \u2014 and it\u2019s led by one of the most respected chefs in America.<\/p>\n

For a limited time, Gramercy Tavern\u2019s famed Dining Room is serving a three-course lunch for $60 as part of Winter Restaurant Week, running January 20 through February 12.<\/p>\n

Yes, the iconic\u00a0Gramercy Tavern.<\/p>\n

Recognized by the MICHELIN Guide and beloved for decades as one of NYC\u2019s gold-standard dining rooms, this is the kind of reservation that usually comes with a much higher price tag \u2014 and a longer waitlist.<\/p>\n

Instead, for just over three weeks, New Yorkers can experience the restaurant\u2019s polished service, seasonal American cooking, and quietly luxurious atmosphere at a price that feels almost too good to be true.<\/p>\n

A Michelin-starred lunch deal that rarely happens<\/p>\n

Gramercy Tavern\u2019s Dining Room holds one MICHELIN Star, a distinction it\u2019s maintained while remaining one of the city\u2019s most welcoming fine-dining institutions.<\/p>\n

During Restaurant Week, the restaurant is offering a $60 prix-fixe lunch, available daily, giving diners access to the same thoughtful cooking and meticulous execution the restaurant is known for without the full tasting-menu commitment.<\/p>\n

\"\"Source \/ Gramercy Tavern
\nWhat\u2019s on the menu right now<\/p>\n

The Winter Restaurant Week Lunch Menu is structured as a classic three-course experience, with multiple options at each step.<\/p>\n

Starters include everything from a Broccolini Salad with walnuts, turnips, and escarole to a refined Beef Carpaccio with broccoli rabe, anchovy, and Grana Padano.<\/p>\n

There\u2019s also a Kabocha Squash Soup and roasted winter vegetables that show off the kitchen\u2019s vegetable-forward sensibility.<\/p>\n

For mains, the menu balances elegance and comfort:<\/p>\n

Pan-seared skate with parsnips and mussels
\nSnowdance Farm chicken with onion rings and Dijon
\nPork cutlet with cabbage and lemon
\n\u00a0A deeply satisfying braised beef sandwich with consomm\u00e9 and horseradish<\/p>\n

Dessert seals the deal, with options like chocolate cake with cherries and hickory, pear upside-down cake, pistachio pudding, and a bright winter sorbet featuring blood orange, pear, and cranberry.<\/p>\n

Led by one of NYC\u2019s most respected chefs<\/p>\n

The kitchen is helmed by Chef Michael Anthony, who has led Gramercy Tavern since 2006 and is widely regarded as one of the most influential American chefs of his generation.<\/p>\n

Anthony is a James Beard Award winner (Best Chef: NYC and Outstanding Chef) whose cooking philosophy centers on seasonality, restraint, and impeccable sourcing.<\/p>\n

His background includes stints at Restaurant Daniel, Blue Hill, and Blue Hill at Stone Barns \u2014 and his work has helped define modern American fine dining in New York.<\/p>\n

Under his leadership, Gramercy Tavern has earned three stars from The New York Times (twice), a MICHELIN star, and enduring loyalty from diners who value consistency as much as creativity.<\/p>\n

This Restaurant Week menu reflects that approach: confident, ingredient-driven, and quietly luxurious.<\/p>\n

\"\"Source \/ Gramercy Tavern
\nWhy this Restaurant Week deal stands out<\/p>\n

We know that Restaurant Week can be hit or miss \u2014 but this is very much a hit.<\/p>\n

Think about it\u2026you\u2019re getting:<\/p>\n

A MICHELIN-starred dining room
\nA three-course menu with real choice
\nCooking from one of NYC\u2019s most decorated chefs
\nA price point that significantly undercuts the usual experience<\/p>\n

It pretty much checks all of the Restaurant Week deal boxes.<\/p>\n

\ud83d\udccd Gramercy Tavern \u2014 42 E 20th St, Manhattan<\/p>\n

\ud83d\udcc5 Winter Restaurant Week Lunch: January 20 \u2013 February 12<\/p>\n

\ud83d\udcb0 $60 per person, three courses<\/p>\n

\ud83c\udf7d\ufe0f Available daily & Reservations strongly recommended via their website<\/p>\n","protected":false},"excerpt":{"rendered":"

Source \/ Gramercy Tavern & Reporter Gourmet Save One of New York City\u2019s most iconic Michelin-starred restaurants is quietly offering one of the best Restaurant Week deals in town \u2014 and it\u2019s led by one of the most respected chefs in America. For a limited time, Gramercy Tavern\u2019s famed Dining Room is serving a three-course<\/p>\n","protected":false},"author":2,"featured_media":17584,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[332,414,389,415],"class_list":["post-17583","post","type-post","status-publish","format-standard","has-post-thumbnail","category-new-york","tag-new-york-city","tag-new-york-city-fine-dining","tag-nyc","tag-nyc-fine-dining"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117290969516847794","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/17583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=17583"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/17583\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/17584"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=17583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=17583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=17583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}