THE RESTAURANT


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For three decades…

Gotham has lured diners to 12 East 12 Street to experience the grand setting and celebrated cuisine of Chef Alfred Portale.


 

Opening its doors in 1984…

…along a tree-lined stretch of the fabled Greenwich Village neighborhood, Gotham was the vision of four New Yorkers from diverse backgrounds. Jerry Kretchmer, Jeff Bliss, Rick Rathe and Robert Rathe set out to create a downtown restaurant reminiscent of the energy, feel and beauty of a Parisian brasserie. Breaking with convention the restaurant was designed to be lively, inclusive and approachable which proved a winning formula as the restaurant was an immediate downtown sensation. One year later the Gotham team determined to upgrade its menu, enlisted the talent of a young, unknown chef named Alfred Portale. The rest, as they say, is history.

In 2010 the New York Times awarded Gotham its fifth 3-star review, a distinction achieved by no other New York restaurant. In 2009 New York Magazine named Gotham one of the most important New York City restaurants of the past forty years. Since 2006 the restaurant has maintained a 1-Star rating in the famed Michelin Guide and is consistently lauded in the annual Zagat Guide. The restaurant has also collected three James Beard Awards including the prestigious Award as Outstanding Restaurant in the nation in 2002, and in 2006 Chef Portale was named Outstanding Chef in the nation.

The restaurant’s wine program has evolved over the years as well, earning the respect of many top wine makers who share rare and hard-to-obtain vintages and small production wines. The result is a vast and varied cellar making Gotham Bar and Grill an essential wine destination.

 
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In addition to the consistent quality of food and service, Gotham’s uncommon longevity can be attributed to the tireless efforts of Portale and partners who continuously evolve the menu, dining room, service standards and art collection (Gotham contracts its own curator). All with the objective of maintaining Gotham’s vibrant and beloved guest experience.

The ideal spot for any occasion, Gotham Bar and Grill serves dinner seven nights a week and lunch Monday through Friday, when the room is awash in bright sunlight.

 

PRESS AND ACCOLADES

 

 
 
 

 
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CLICK TO READ THE REVIEWS

 

OUR PEOPLE

 
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ALFRED PORTALE
Executive Chef & Partner

Chef Alfred Portale is a culinary creator, innovator, and architect whose heart belongs to the very restaurant where his career began more than thirty years ago — Gotham Bar and Grill.

When Portale took the reins at the young Greenwich Village restaurant his idea was to bring fine dining downtown, both in terms of cuisine and style. He wanted to create a restaurant that emulated the high standards of the world’s finest restaurants, while still preserving an American sensibility of relaxed elegance.

His impact on American dining culture continues to resonate with each passing season, as he and his team continue to push boundaries.

 

 
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RON PAPROCKI
Executive Pastry Chef

Ron received his culinary training at Elisabeth-Knipping Schule in Kassel, Germany and served as an apprentice pastry chef at Café Alheit in Kassel. Upon receiving his diploma in 2004, Ron moved to New York where he became Head Baker and Assistant Pastry Chef at the celebrated Financier Patisserie. Since then he’s been part of the opening teams of Sasch Bakery/Restaurant, as well as Gordon Ramsay at The London.

Chef Paprocki joined the Gotham team in 2011, heading up the Pastry Department as well as the Gotham Chocolates program. He approaches dessert as a light and enjoyable finale to one’s dining experience, and likes playing with the natural acidity of fresh fruits to brighten even the richest chocolate experience.

 

 
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BRET CSENCSITZ
Managing Partner

For the past ten years Bret has served as Managing Partner of Gotham Bar & Grill, ensuring that the restaurant lives up to its legacy while continuing to push boundaries as a leader in the New York dining scene. During his time at the helm, he has also helped develop the Gotham Chocolates program, as well as a collection of fine culinary products under the label, Gotham Selections. Csencsitz has also demonstrated his commitment to New York and the food movement through his ongoing work with GrowNYC.

Like many in the industry Bret has his roots in the performing arts, having spent much of his early time in the city as an classically-trained actor, director, and producer. His studies in the work of the Bard have impacted nearly every aspect of his life and work, including naming his son William… and his daughter Cordelia.

Food, family, and the arts remain Csencsitz’s driving passions.

 

 
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JOSHUA LIT
Wine Director

Josh joined the Gotham team in May, 2018, bringing with him a broad base of knowledge and experiences. He was first introduced to wine at Charleston Grill under Wine Director Rick Rubel and General Manager Mickey Bakst.  After 2+ years under their guidance, he headed west to work the 2014 harvest, learning from Master Sommelier, Greg Harrington, at Gramercy Cellars in Walla Walla Valley, WA. His time in Washington would prove invaluable as Josh was able to learn the fundamentals of viticulture and vinification.

Deciding it was time to head back east, he took a Sommelier position working under Master Sommelier, Michael Engelmann, at The Modern. During his tenure at The Modern, the restaurant earned 2 Michelin Stars and Wine Spectator’s most coveted trophy, the Grand Award. Josh is excited to continue building and cultivating the wine program here at Gotham.

 

 
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JASON HEDGES
Bar Director

An authority on both wine and spirits, Jason Hedges joined Gotham Bar and Grill in 2013. He spent his first two years at Gotham working in the wine department as a sommelier before heading up the bar program in 2015. An ardent spirits and cocktail enthusiast, he is constantly looking for exciting new spirits to add to our vast and growing collection. His cocktail program offers a delicious amalgamation of solid variations of the classics as well as thoughtfully honed signature drinks that tap into seasonality and fresh market ingredients.

Jason is actively involved in the beverage community, he sits on the judge’s panel for multiple wine, spirits and cocktail competitions including one of the worlds most highly regarded, “The Ultimate Beverage Challenge” and he teaches a course on the subject at the International Culinary Center ICC in Soho. Stop by and visit for a drink any night of the week.

 

OUR PARTNERS