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Books

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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.

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The Next Frontier of Restaurant Management

Harnessing Data to Improve Guest Service and Enhance the Employee Experience

The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management 

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The Gramercy Tavern Cookbook

Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for 125 recipes from Chef Michael Anthony that highlight the bounty of the farmer’s market.

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. It's 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.

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V Is for Vegetables

More than 150 Simple Recipes from One of America's Most Acclaimed Chefs

Winner of the 2015 James Beard Award for Best Vegetable-Focused Cookbook

By Michael Anthony
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.

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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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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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Family Table

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.

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Second Helpings

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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