Gotham Bar and Grill

Want to help our staff? After 36 years we made the difficult decision to close our restaurant due to the loss of business surrounding the Covid-19 pandemic. Due to the closing we were forced to lay off our entire staff, many of whom have worked with us for 20 plus years. The timing of this and the ensuing closure of all of New Yorks' restaurants present our former employees with a very difficult situation for themselves and their families. Many people have inquired about our... staff and what can be done for them and so I am setting up this site where 100% of proceeds after GoFundMe fees will be distributed to the Gotham employees. Any help is greatly appreciated. After the dust settles I look forward to continuing my work in food, wine, hospitality and sustainability. Please click the link here, to be directed to the GoFundMe site, where donations for our staff can be made. Thank you, Bret Csencsitz https://www.gofundme.com/f/jfm6m-gotham-staff

Help me help our great team at Gotham as they navigate the COVID-19 era!

Support for the Gotham Team - gf.me/u/xsj635 A GoFundMe Relief Fund for Gotham Employees affected by the Covid 19 Crisis.

After 36 wonderful years, Gotham will be closing for business. Our last dinner service will be Saturday evening, March 14. We are grateful to all of our loyal customers and to our amazing staff over the years.... We now look forward to doing what we can to assist our industry and help New York City recover. Sincerely, Everyone at Gotham. https://www.gothambarandgrill.com/reserve-1

Charred Caraflex Cabbage, Burnt Onion Jus, sprinkled with Seaweed Gremolata, over Fregola (a ball-shaped, toasted Sardinian Pasta.) "The dish is a striking blend of starch, smoke, restrained fat, and buzzing savoriness."@Eater_ny #Vegan @evansungnyc https://www.gothambarandgrill.com/reserve-1

When the world outside feels topsy-turvy, it's good to know there's still a place that feels like home. Come by and sample this drink of pure comfort... Presenting the "Reverse Perfect". Vermouth, Averna, Michter’s straight Rye. The Averna adds depth, and body and acts as a balance for the sweetness of the Vermouth. And while you're there, introduce yourself to our new Head Bartender, Alan. See you soon. #gothambarandgrill : @dimityjones https://www.gothambarandgrill.com/reserve-1

Spring, has sprung! Often treated like a fruit (in desserts, pies, etc.) Rhubarb is technically a member of the buckwheat family so meshes perfectly in savory dishes. Here, Chef @victoriablamey 's Red Baby Beets with Cloumage (a fresh curd), & Smoked Trout Roe. @evansungnyc https://www.gothambarandgrill.com/reserve-1

International Women’s Day is a day for all of us who identify as women; It is a day to celebrate the power and strength of women all around the world. It is a day to look back in history and reflect on how far we have come, and it is also a day to acknowledge how much more work needs to be done for true equality globally. Here’s to all you women everywhere, and for everything you do. "Our BOH staff is almost 70% female. They form part of an incredible moment, and I’m lucky to be working with them side by side." @victoriablamey @gothamnewyork #InternationalWomensDay https://www.gothambarandgrill.com/reserve-1

We're making way for some new Spring Desserts, stop by soon to farewell the Pain Perdu!Pastry Chef @RonPaprocki works with classic restraint to create an upscale version of French Toast.House-Made Brioche, bathed in Heavy Cream and Vanilla, and fried in a sizzling hot pan to create a crisp, Sugar 'cage-like' exterior, that falls away to a soft custardy interior. Served with Brown-Butter Ice Cream and Roasted Figs in a blend of Balsamic Honey and Maple. Chef Paprocki finishes the dish with a high-end Modena Cherry Balsamic from @demedici_imports https://www.gothambarandgrill.com/reserve-1

@nytimes says Chef @victoriablamey "Turns vegetables into compelling events." Charred Japanese Eggplant, is fast becoming her signature dish, and it's naturally Vegan. Eggplant is paired with Pickled Black Trumpet Mushrooms. "I love how Japanese cuisine uses Eggplant, but I didn't want to make this dish entirely Japanese." She does though, make her version of Furikake: (a dried Japanese Seasoning combination). Hers has dehydrated Napa Cabbage, Seaweed, Sunflower seeds, B...rined Pumpkin Seeds and Sesame Seeds. The beans that sit under the Eggplant are Sea Island Red Peas from North Carolina, that cook to a sweet, creamy richness. "We find these Peas so succulent, without being bean-like." Blamey likes to twist the eggplant, by hand, until it falls onto itself on the plate. "Flavor-wise it's one of the best vegetables out there." The Eggplant sits in a deeply-rich Broth, with the addition of Lemon Oil, which adds a nice aromatic tang. On Instagram (@gothamnewyork) click our Stories to sees behind-the-scenes of Chef Blamey making this dish for Alexa from @eatingnyc @evansungnyc #Vegan https://www.gothambarandgrill.com/reserve-1 See more

Tender with a delicious crust, our richly-marbled, Aged Niman Ranch Rib-Eye is the sumptuous solution you need for Dinner, right now.Served with Red Forono Beets, and Onion Petals. (The Forono Beet is a highly coveted, deep red, Italian heirloom, that has more of an earthy, sweet flavor than regular Beets.)The Rib-Eye is generously lacquered in an addictive, almost sticky jus of Veal Reduction with added Beet Juice.We're open for Dinner tonight. Evan Sung @evansungnyc https://www.gothambarandgrill.com/reserve-1

Exciting News! We have a New Spring Prix Fixe Lunch Menu coming this April. For this reason, we will be closed for Lunch service throughout the month of March. Not to worry, though, we'll still be Open every night for Dinner. Click the link to make Dinner Reservations. Easter Brunch Reservations begin March 12th. https://www.gothambarandgrill.com/reserve-1

Every component of our #GlutenFree Dark Chocolate Dessert is made in-house, including the actual Chocolate. Here, Pastry Chef @ronpaprocki builds the dessert from bottom up. First he places a two layer entremet of Flourless Chocolate Cake (Dark Chocolate Dacquoise) and Dark Chocolate Mousse. Then he pipes a Dark Chocolate Cremeaux, adds a sprinkling of Maine Sea Salt, some Ecuadorian Cocoa nibs from @uncommoncacao for texture, and a Tamarind Cherry Puree which adds a nice earthiness, and acidity. Chocolate Curls cover to encase. It's served with Hjicha Ice Cream (Smoked Green Tea from @serendipitea_usa ) which compliments our house-made Chocolate, flawlessly. Drop by. We'd love to see you for Dinner tonight. https://www.gothambarandgrill.com/reserve-1