Foodie Find: The Gramercy
The American brasserie and sushi bar brings luxury back to Miracle Mile.
The Gramercy has brought a hefty dose of opulence and luxury back to Miracle Mile. The American brasserie and sushi bar offers experiential dining coupled with a visually intoxicating atmosphere and beaux arts setting. It’s a setting suitable for Instagram — hence the name’s first syllable – not to mention its design features such as grand columns, prime oak floors, exposed brick and large red velvet banquettes across from an exposed bar.
Elevating the experience is the place’s nod to New York. That includes a burlesque show on Thursdays through Sundays, with cabaret dancers moving to music inspired by the city. There is also a spacious outdoor patio as well as dining room, lounge and bar seating.
Dishes here are brasserie classics with a modern twist. Start with oysters from either coast or deviled eggs topped with truffle oil and caviar. Steak tartare is black angus beef with quail egg yolk, shallots and capers while the tuna tartare is prepared with shiso avocado paste and, English cucumber and chives. Escargots are broiled but arrive sizzling in butter with thick garlic pieces and toast.
For salads, try the Gramercy, which has a mix of garden and meat ingredients, such as romaine hearts, radicchio, shrimp and chorizo. Or the butter lettuce with caramelized pecans, gnocchi and wasabi truffle aioli.
Entrees include The “Gram” burger has Wagyu beef, caramelized onions and frisée and the vegetarian’s version is made with Impossible Meat. There is a Porterhouse is 32 ounces and served with pickled pearl onions, au poivre sauce and truffle, baby potato chips, plus a New York sirloin, a filet or prime rib with served with natural au jus, creamy horseradish sauce and grilled asparagus.
For sides, try the grilled vegetables, which is a fresh mix of Heirloom baby carrots, haricot vert green beans, asparagus, zucchini, and drizzled with aged balsamic glaze. There are also Beer battered onion rings served with chipotle aioli, or lobster mac and cheese, crispy truffle fries or a loaded baked potato.
Chef Sylvio Richardson — formerly of Nobu – runs the sushi bar with creativity. “The Gram” Roll has Hamachi, salmon, tuna, avocado and is topped with crab, masago and scallions. The salmon caviar roll is caviar, yuzu den miso sauce and truffle oil. The Wagyu “Surf & Turf” roll has sliced the meat with lobster, avocado, cucumber, serrano pepper and a masterful presentation.
To finish, try a massive banana split topped with toasted nuts, whipped cream, chocolate sauce and cherries. Or try a signature drink, which are mixology masterpieces. The “Creme De La Creme” made with vodka, coconut liquor, vermouth and a watermelon ice cube while the “Smoke & Mirrors” has rye whiskey, Montenegro amaro, cyan, orange bitters and truffle tincture.
Miamian Barbra Saxon is SocialMiami’s associate publisher. In this position, Saxon is creating strategic business partnerships between the media outlet and the businesses looking to present a strong philanthropic and luxurious message.
Saxon has successfully run the sales and operations of companies in the fashion and fitness industries. Her work has received praise from organizations such as the NFL and the NBA and she has been recognized by Club Industry Magazine, The Miami Herald, Forbes and Women’s Wear Daily.
Saxon has also worked with the non-profit community. Most recently, she helped to expand DOCS nationwide, an organization providing chiropractic care to underserved youth athletes. DOCS also works to educate athletes about chiropractic care as an established and effective healing method.