The Park Hyatt Tokyo’s New York Grill will host Michael Anthony of Gramercy Tavern for four days this week.
Anthony has been one of the most influential sidemen in New York. He has worked at Daniel and at March, but he’s best known for his collaboration with Dan Barber at Blue Hill, then, upstate, at Blue Hill at Stone Barns, where he helped fashion an influential, aggressively seasonal, slow food style of cooking. In September 2006, he took the position of Executive Chef at Gramercy Tavern. In June 2011, he was named Chef-Partner of Gramercy Tavern. In 2012, he won the James Beard Award for “Best Chef in New York City.”
Gramercy Tavern has become New York’s iconic American nouveau restaurant honouring the rich tradition of American cooking and bringing guests together in a convivial spirit of community to enjoy exceptional, seasonal and farm-fresh thoughtful cuisine. New York Grill’s dynamic energy together with Gramercy Tavern’s signature dishes will bring new meaning to the best of New York.
He embarked on his culinary career in Tokyo under the guidance of Shizuyo Shima at Bistro Shima in Roppongi.
Period: Wednesday Nov 14 to Saturday, Nov 17
Time: 5:30 p.m. to 10 p.m. daily
Price: Five-course dinner, 18,000 yen
* Price is inclusive of tax and subject to a 10% service charge.