With an eye toward sourcing the freshest ingredients, we change our menu seasonally to reflect the flavors found at each time of the year. By respecting the seasonality of the harvest, we are able to focus on each ingredient at its peak. This natural diversity allows us to prepare food simply, letting the quality and vibrant flavor of each ingredient shine. We harvest many of these ingredients from our very own roof top garden at The Peerless Building in downcity Providence.
Chef Michael Ginor | November 20th Co-Founder/Chef, Hudson Valley Foie Gras, Ferndale, NY
Executive Chef/Owner, LOLA, Great Neck, NY
Chef Ginor prepares dishes in a contemporary and eclectic culinary style with strong Asian and French influences. In 2011, Food & Wine Magazine nominated Ginor for the People’s Choice as Top Ten Chefs in New York and he received Food Art’s Silver Spoon Award. He is also a recipient of The James Beard Foundation’s Award for Excellence. His cookbook, the internationally acclaimed Foie Gras… A Passion, received the prestigious Prix la Mazille for best international cookbook from the International Cookbook Revue in Versailles.
Melissa Denmark shows us how to make a delicious Apple Buttermilk Tart just in time for the holidays. Be sure to head to your local farmer’s market, or apple farm, to pick up some fresh apples for this delightful dessert!
When guests choose to dine at Gracie’s, they do so with an expectation. We are dedicated to perfecting our craft. We are loyal to the brand and to our values. We are continuously educating ourselves. We are fueled by a passion for exceptional food & unrivaled guest service.