After Danny Meyer and chef Tom Colicchio parted ways, Mike Anthony was given the task of maintaining the high standards this restaurant had always been known for. Though it took him a while to adapt the subtle style of cooking he was known for when he cooked with Dan Barber at Stone Barns to the more full-flavored style that Gramercy was known for, reviewers say that dishes like grilled sturgeon with broccoli, beans, leeks and oysters and a duck breast and confit leg with sunchokes, quince, Brussels sprouts and wild mushrooms, "are on a par with what they serve at any of the top restaurants in the city." The same terrific Danny Meyer service team and a well-stocked wine list complement the food.