The Gramercy Grabs the Gables

The Restaurant Brings A New Vibe to the Downtown

When Tarpon Bend announced its departure in February 2019, it left a gap in the Gables dining and drinking scene. Two years later, that void is quite literally being filled by The Gramercy, which opened in December in the former Tarpon Bend space. They do have outdoor seating on Miracle Mile and in the paseo between the Mile and Aragon Avenue for those who feel more comfortable dining al fresco, but the interior is really where all the fun is. 

There are neon lights, cheetah-print booths and plants. Lots and lots of plants. Does all this really fit into the otherwise more subdued aesthetic of Miracle Mile? Maybe not, but that’s not a bad thing. Named after the Gramercy area in New York City, the intention was to be more New York than Miami. The change of scenery is a breath of fresh air and the Instagram-able decor reminds you that there are people under the age of 50 in Coral Gables. 

The Gramercy Grabs the Gables

The menu is mainly American Brasserie cuisine, plus an impressive sushi bar. Also impressive is the cocktail list. Their signature cocktail, The Gramercy, is made with tequila, blackberry-sage, lemon, cardamom bitters and aquafaba (which makes it vegan-friendly). It’s a tart, yet delicious way to start the evening. On the sweeter side is the Jazz Connection, which combines gin, orange curacao, honey-lavender syrup, lemon, cream and orange blossom water. 

All of The Gramercy’s starters are decadent. In the mood for a tartare, we chose the steak over the tuna. The steak tartare comes with a quail egg yolk in the center and crackers on the side. They prepare it tableside, mixing the egg with the black Angus beef and spreading it all onto the crackers. We also indulged in the truffle caviar deviled eggs. Our waitress Patty said that a customer described them as “eating silk,” and they weren’t wrong. You can immediately taste the truffle oil and the eggs are so soft they basically melt in your mouth. 

With a meat-focused entrée list (though there are some seafood and pasta options), we ordered “The Gram” burger and the filet mignon. Made with wagyu beef and topped with caramelized onions and either gruyere or blue cheese, the burger was spectacular. The filet was also flavorful, served atop a light cauliflower puree. We split a side of Brussels sprouts, which were recommended to us, though neither of us are particularly crazy about them. But here they were nicely crisped, topped with a balsamic glaze, and toasted macadamia nuts. 

By the end of the night, the place was packed (or at least as packed as it could be at 50 percent capacity), reminiscent of the late-night Tarpon Bend spectacle that we’ve missed dearly. 

The Gramercy Miami
65 Miracle Mile