Gramercy Tavern pastry

November 16, 2010

in Flatiron District,Kitchens

Chef Nancy Olson draws inspiration from the classic American desserts of her childhood, which she has refined into contemporary things of beauty.  When looking for new ideas, she refers to her home collection of several hundred cookbooks.  She and her staff of 12 work in overlapping morning and evening shifts keeping the basement kitchen bustling for 19 hours of the day.  She describes her kitchen as a teaching kitchen, and a great place for a young cook to grow.  Chef Olson, who believes that desserts are nurturing by nature, has created a warm (and sweet-smelling) environment where she and her staff make people happy one dish at a time.  42 East 20th Street

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{ 5 comments… read them below or add one }

Joe Basile November 17, 2010 at 9:07 pm

Amazing photos! Gramercy Tavern is officially on the top of my “indulge myself here” list. The chocolate looks divine…


Myriam Babin November 18, 2010 at 11:04 am

Thanks Joe, it’s true that the food there is always outstanding. As for the chocolates, just standing in that room was therapeutic! You will have to try the Floral Tea truffle; chef was telling me she actually brewed the tea with the milk used to make the filling.


joel mora November 20, 2010 at 1:15 pm

omg i saw my dad on gramercy tavern pastry pictures. i wish one day i can go over to my dad works. i love u dad. (jose mora). :)


foodtable November 23, 2010 at 2:12 pm

Beautiful pictures! I am inspired again. Currently learning to make chocolates (self-taught) and making a big mess but enjoy the them nevertheless. Lol. Happy Thanksgiving!


Myriam Babin November 23, 2010 at 2:29 pm

That’s impressive – you’ll have to do a post on your blog about your chocolates! Have a great thanksgiving.


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