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An immersive, 10-week exploration of the major wine regions of the world.
Our popular ten-week wine class, led by USHG Master Sommelier John Ragan and offered in partnership with the Institute of Culinary Education, is based on the same insider wine education curriculum taught to all USHG sommeliers. In addition to an immersive, in-depth tour of the major wine regions of the world, accompanied by robust tastings, students learn about the winemaking industry, the influence of terroir, how to pair food and wine, tips for buying and collecting wine, and insights into how restaurants build and maintain their wine cellars.
V is for Vegetables
This is chef Michael Anthony’s year. After a decade at the helm of New York’s beloved Gramercy Tavern, he was named Outstanding Chef in the United States by the James Beard Foundation and opened his second restaurant, Untitled, at the Whitney Museum, where his quintessential American cooking received immediate acclaim.
By Michael Anthony
This fall, Michael Anthony shows home cooks how to speak the language of vegetables in his first standalone book, V IS FOR VEGETABLES: Inspired Recipes & Techniques for Home Cooks—from Artichokes to Zucchini (Little, Brown and Company), written with award-winning coauthor Dorothy Kalins.
V IS FOR VEGETABLES is a celebration of vegetables in their greatest glory, sharing more than 150 simple recipes, a host of simple yet potent techniques, and wisdom about the life-giving benefits of eating more plants. Chef Anthony shows you how to transform humble radishes, beets, beans, greens, and more into vibrant, spectacular meals—and every recipe was written, tested, and photographed in a home kitchen with home cooks in mind.
Arranged in a charming A-to-Z format and highlighting vegetables in rich illustrations and stunning photographs, the cookbook shows how to tame the produce from any farm stand or produce aisle. Some recipes reinterpret tried-and-true classics; others follow Chef Anthony’s imagination to open up new dimensions of flavor. Covering salads, fresh herb sauces, warm gratins, satisfying stews, simply sautéed greens over a bowl of grains, and veggies with meat and fish, V IS FOR VEGETABLES is for vegetarians and omnivores alike.
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THE GRAMERCY TAVERN COOKBOOK
A CULINARY LANDMARK THAT HAS BEEN CHANGING THE FACE OF AMERICAN DINING FOR DECADES NOW SHARES ITS BELOVED RECIPES, STORIES, AND PIONEERING PHILOSOPHY.
By Michael Anthony with a history by Danny Meyer
Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant’s sense of community and generosity is captured in these pages for everyone to bring home and savor.
Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for Chef Michael Anthony’s appealing approach to American cooking and 125 recipes that highlight the bounty of the farmer’s market. With sumptuous photographs and personal stories, The Gramercy Tavern Cookbook provides an insider look into the magic that makes this establishment unique- from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Food lovers will be inspired to make their own memorable meals and bring the warmth of Gramercy Tavern into their homes.
SETTING THE TABLE
THE TRANSFORMING POWER OF HOSPITALITY IN BUSINESS
By Danny Meyer
In this landmark book, Danny Meyer shares the lessons he’s learned in his years in the restaurant business. From the opening night at Union Square Cafe to the evolution of Shake Shack, and everything in between, Danny writes with humility and good humor about the wonderful successes and humbling mistakes he’s seen along the way.
Full of behind-the-scenes history on the creation of Danny’s most famous restaurants and the anecdotes, advice, and lessons he has accumulated throughout his career, Setting the Table is a treasure trove of insights that are applicable to any business or organization.
FAVORITE STAFF MEALS FROM OUR RESTAURANTS TO YOUR HOME
By Michael Romano and Karen Stabiner
The best staff meals from Danny Meyer’s acclaimed restaurants — Union Square Cafe, Gramercy Tavern, Maialino, Eleven Madison Park, The Modern, Blue Smoke, Untitled at The Whitney, and more — simple enough for any home cook’s weeknight dinners, delicious enough for the most discriminating palates.
MIX SHAKE STIR
COCKTAILS FOR THE HOME BAR
The bartenders at Danny Meyer’s wildly popular restaurants are known for their creative concoctions. Guests at Union Square Cafe or Gramercy Tavern expect not only the finest cuisine but also Meyer’s special brand of hospitality that often begins with a Venetian Spritz or a Cranberry Daiquiri. In MIX SHAKE STIR, USHG’s mixologists offer all the tips and tools needed to become a masterful mixologist and supplements the cocktail recipes with gourmet takes on bar snacks. There are over 100 recipes of bar classics, signature favorites, and original, refreshing libations – from the Modern’s elegant mojito made with champagne and rose water to Tabla’s Pomegranate Gimlet. Shaken or stirred, straight up or on the rocks, these cocktails make this collection an invaluable resource for elegant entertaining.
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UNION SQUARE CAFE COOKBOOK
160 RECIPES FROM NEW YORK’S ACCLAIMED RESTAURANT
Winner of the IACP Julia Child Award for the best new cookbook by a first-time author
By Danny Meyer and Michael Romano
Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. The restaurant and its owners, Danny Meyer and chef Michael Romano, have been lauded for their outstanding food and superb service by Gourmet, Food & Wine, the New York Times, and the James Beard Foundation. Now its devoted fans from down the block and across the globe can savor the restaurant’s marvelous dishes, trademark hospitality, and warm decor at home.
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MORE FAVORITE RECIPES FROM UNION SQUARE CAFE
By Danny Meyer and Michael Romano
Ask New Yorkers to name their favorite restaurant and they are likely to reply: “Union Square Cafe.” Indeed, Union Square Cafe has been perennially ranked on the city’s Most Popular restaurant list by the Zagat Survey and has earned many of the food world’s top honors, including a James Beard Award for Outstanding Restaurant of the Year, two three-star rankings from the New York Times, annual Awards of Excellence from Wine Spectator magazine, and the James Beard Foundation’s Best Chef in New York Award for Michael Romano. What makes USC stand out in a sea of other great New York City restaurants? A simple but rare combination of extraordinary food, excellent wine, and the sort of warm, genuine hospitality one typically finds only in a neighborhood spot. In this new cookbook, proprietor Danny Meyer and executive chef and co-owner Michael Romano share more of the delicious dishes that have kept their customers coming back for more, year after year.
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