What Goes On Behind The Kitchen Doors Of New York's Gramercy Tavern

You may have given some thought to what goes on behind the kitchen doors at an upscale restaurant, but chances are, you have no idea.

We recently got to spend several hours in the kitchens, offices, and dining rooms of venerable New York restaurant Gramercy Tavern, speaking with everyone from the waitstaff to executive chef Michael Anthony about their roles in the restaurant.

We peeked into every nook and cranny, from the florist's work-space to the chocolate room (yes, there's an entire room dedicated to chocolate).

Click through to find out exactly what goes on behind the scenes at Gramercy Tavern, and how a staff of 180 serves around 550 impeccable meals a day.

This is the entrance to Gramercy Tavern, on East 20th Street. It was recently ranked the sixth best restaurant in New York City by New York Magazine.

But we're heading in through the service entrance.

The restaurant has two kitchens; an upstairs space for cooking and a downstairs space for prep. The first thing we saw when we walked into the prep kitchen was this half-butchered, 200-pound Berkshire pig. Nearly every part of the pig will be used.

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