The famed New York institution has a revamped menu that strays beyond classic American fare.

Originally opened in 1984, the upscale restaurant has long been a Manhattan institution for American cuisine - best-known for its former chef, Alfred Portale. This venerable institution is reopenging (again), this time revived by longtime managing partner Bret Csencsitz. 

The shuttered NYC institution formerly known as Gotham Bar and Grill is undergoing a revival in the hands of former general manager Bret Csencsitz as Gotham, a gently updated take on the decades-old, classic Greenwich Village spot. Longtime pastry chef Rob Paprocki is taking over the whole kitchen and introducing new dishes that aim to strike a balance somewhere between the restaurant’s old favorites made famous by veteran chef Alfred Portale, and the short-lived, flashy overhaul initiated by Portale’s replacement, the ambitious chef Victoria Blamey. The restaurant itself is getting a light makeover as well, led by the same architect who designed the original Gotham Bar and Grill 36 years ago. 12 East 12th Street, between Fifth Avenue and University Place, Greenwich Village

Blamey brings a contemporary approach to the classics, with dishes such as: yellowtail crudo paired with a purée of smoked avocado and Wagyu beef glazed with a veal jus. Capturing the spirit of a Parisian brasserie while remaining unabashedly American - the space has also had a refresh, with details like colorful ceramics in place of white plates and an airier feel. 

t was New York’s power dining room in the ‘80’s; the doors shut, supposedly forever, right right before the pandemic. Now the legendary space, which has cut ‘Bar & Grill’ from its name, has been revived by longtime managing partner Bret Csencsitz with chef Ron Paprocki. He’s paying homage to signature dishes: tagliatelle with littleneck clams and lobster that riffs on the legendary seafood salad. There’s also a 40-day aged strip steak. The vast postmodern room will also function as a gallery of sorts; limited edition prints will be sold to benefit local charities like GROWNY.

Ideal For

Inventive tavern fare

Signature Dishes

Spicy octopus ragu, made with black felicetti pasta, charred sungold tomatoes, and peperoncino; charred Japanese eggplant with wild peas, black garlic broth, and pickled chanterelle mushrooms, and yellowtail crudo with smoked avocado and white soy sauce.