Lucy of Gramercy

Lucy of Gramercyilli

Address: 35 East 18th Street
New York, NY 10003
(Between Broadway and Park Ave. South)

Telephone: (212) 475 – LUCY(5829)
Fascimile: (212) 598 – 3020

Hours: Dinner:
Sunday – Thursday, 6PM-11PM Friday & Saturday, 6PM -11:30PM

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. New American Cuisine Gets a Puerto Rican Accent at “Lucy of Gramercy.” Celebrated restaurateur Phil Suarez of Jean George has enlisted acclaimed chef Carmen Gonzalez, of Carmen the Restaurant in Coral Gables, FL, to lead the kitchen at Lucy of Gramercy, bringing the soulful flavors of Puerto Rico into the fine dining context.

A meal at Lucy’s begins in typical Puerto Rican fashion with a sampling of Picadera, a nod to the island’s tradition of street food. From grated yuca stuffed with stewed chicken to succulent Pork Bites with 35 East 18th Streetsauce, selections are perfect for sharing. Gonzalez’s signature Puerto Rican touches are showcased in First Plate selections such as Peekytoe Crabmeat and Avocado Terrine with Key Lime Mayonnaise and Arañitas, Seared Yellowfin Tuna with Malanga Mash and Coconut Gastrique, and Key West Shrimp and Sweet Plantain Pionono with Sofrito Sauce.

Main Plates run the gamut-from deep, robust meats paired with tropically minded trimmings to fresh seafood brightened by citrus-based sauces and flavorful broths. Choose from a juicy Pork Tenderloin served atop Gandules Guisados with Sweet Plantain Fufú; an elegant dish of Slow Braised Boneless Wagyu Beef Short Ribs with Funché is dressed with an Island Mojito sauce; and a delicately cooked Pan Seared Red Snapper is served with White Water Clams, Leeks and Chorizo. A selection of sides-Yuca and Roasted Garlic Mofongo, Crispy Tostones de Platano with Mojo Dipping Sauce, and Warm Wilted Baby Spinach with Toasted Garlic and Fresh Lemon Juice-are also available.

Gonzalez completes the meal with her selection of desserts, which focus on the interplay of seasonal flavors and traditional tastes. Specialties include Warm Mango Bread Pudding with Passion Fruit-Mint Sorbet, Warm Coconut Rice Pudding Tamale with Cajeta Sauce, Rum Raisins and Salted Cashews, and her signature dessert, Chef Carmen’s Flan with Caramel Sauce.

Like the menu, Lucy of Gramercy’s cocktail list reinterprets the traditional, offering guests libations such as the Pisco B with Pisco, thyme syrup, lemon juice and agave nectar; the Spanish Harlem with Maker’s Mark, Angostura Bitters, Garvey Pedro Xímenez Sherry; and the Cavalina with cactus pear puree, lime juice, Cava and a hint of Milagro tequila. The wine list is international in scope, presenting selections from diverse regions with an emphasis on Latin American producers.

Reminiscent of an inviting hacienda with its airy space, terra cotta ceiling tiles and rough-hewn wood beams, Lucy of Gramercy’s new design reflects Suarez and Gonzalez’s distinct personal styles. The whitewashed walls and blonde wood floors enliven both the main dining room and the lounge area. Chairs are natural wood with loose vanilla linens and large-scale still-life paintings depicting vibrant tropical fruit are peppered throughout the space. The bar is flanked by a lively grid of orange, yellow and red tiles and surrounded by plush seating strewn with richly hued pillows-an ideal space to settle in for an intimate cocktail with friends.

Lucy of Gramercy provides an ideal dining experience that is both authentic and memorable and rates “A Major” on the Walman Report.

Date Established: September 2007

Cuisine: New American with Puerto Rican Flair

Owner: Phil Suarez

Executive Chef: Carmen Gonzalez
General Manager: George Kantlis

Seating: Bar: 10
Lounge: 40
Dining Room: 110

The Space: Designed by Guillermo M. Gomez

Private Events: To book events, please contact Camila Scola at (212) 475 – LUCY(5829)

House Policies: Reservations recommended. Lucy of Gramercy will accept American Express, Visa, Discover and Mastercard. Wheelchair accessible. Dress is elegant casual.

Lucy of Gramercy’s dining room seats 110, with 40 seats in the lounge, and is open for dinner nightly: Sunday – Thursday, 6PM-11PM, and Friday and Saturday, 6PM-11:30PM. The restaurant is located on the first floor of the ABC Home & Carpet Building at 35 East 18th Street in Manhattan. For reservations, please call 212-475-5829 or visit

About Carmen Gonzalez:
Chef Carmen Gonzalez is a celebrated chef and culinary artist who has spiced up the kitchen and graced the dining room for over 20 years. Among the extensive awards that were presented to Gonzalez and Carmen the Restaurant were the Wine Spectator’s Award of Excellence for 2006-2004; AAA’s coveted 4 Diamond Award in 2005 and 2006; ZAGAT’s listing of Carmen’s in the “America’s Top Restaurants” book; and Florida Trend’s inclusion of the restaurant among the state’s “Best New Restaurants.” In Miami New Times 2005 Best of Issue, Carmen the Restaurant was voted “Best Puerto Rican Restaurant,” and in the 2004 Best of Issue, the Miami New Times handed Chef Carmen “The Best New Restaurant.”

Dinnner Menu

Puerto Rico’s culinary idiom is deeply tied to the island’s historical and ecological landscape. Combining the flavors indigenous to Puerto Rico with those brought by Spanish explorers, Gonzalez pays tribute to her native land by accenting New American dishes with a spectrum of flavors, ranging from tropical roots and tubers to salted cod, tamarind, and sour orange. The result is a cuisine that celebrates the traditional flavors of Puerto Rico presented with an artful use of texture, color and technique.

One of the most typical and wonderful traditions in Puerto Rico are the street vendors and their food.
The variety of textures and flavors of these treats are a great introduction to my cuisine and the concept of the restaurant.

Bacalaitos 10
Codfish Fritters
Arañitas 6
Grated Green Plantains with Roasted Garlic
Almojabanas with Artisan Manchego Cheese 9
Rice Flour and Artisan Manchego Cheese
Alcapurrias de Guisado de Pollo and Salsita de Pique 8
Grated Yuca Stuffed with Stew Chicken
Yuca Fries with Roasted Garlic Aioli 10
Papitas Rellenas with Picadillo and Charred Tomato Sauce 7
Creamy Potatoes Stuffed with Sirloin Picadillo
Pork Bites with Chimichurri Sauce 12
Berkshire Pork Bites with a Garlic, Parsley, Extra Virgin Olive Oil and Fresh Lemon Juice Relish

First Plates
Lobster, Viandas and Charred Tomato Bisque 9
Seared Yellowfin Tuna with Malanga Mash and Coconut Gastrique 14
Tostonsitos Rellenos with Bacalao Guisado 10
Key West Shrimp and Sweet Plantain Pionono with Sofrito Sauce 12
Farmer Greens, Heirloom Tomato Salad with Creamy Cilantro Dressing 11
Peekytoe Crabmeat and Avocado Terrine with Key Lime Mayonnaise and Arañitas 16

Main Plates
Black Grouper Drizzled with Sour Orange Gastrique, White Bean Stew and Calabaza Pancakes 24.5
Farm Raised Striped Bass with Malanga Mash, Key Lime Beurre Blanc 25.5
Chilean Sea Bass, Corn Broth and Fingerling Potato Croquette 23
Pan Seared Red Snapper, White Water Clams, Leek and Chorizo Stew 25
Domestic Lamb Chops with Boniato Mash, Grilled Asparagus and Veal Demi 36
Slow Braised Boneless Wagyu Beef Short Ribs with Funché and Island Mojito 32
Grilled Churrasco Steak Encebollao with Vidalia Onions, Rice and Beans and Ripe Plantain Chutney 26.5
Huge Berkshire Pork Chop, Sweet Plantain, Farm Goat Cheese Piñon, Pork Demi 29
Berkshire Pork Tenderloin with Sweet Plantain Fufú and Gandules Guisados 24
Magret Duck Breast, Tamarind Glaze and Sweet Corn Flan 28

Yuca and Roasted Garlic Mofongo 9
Warm Wilted Baby Spinach with Toasted Garlic and Fresh Lemon Juice 6
Crispy Tostones de Platano with Mojo Dipping Sauce 8
Sweet Plantain Fufú 7

Chef Carmen Gonzalez


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