Gilt

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Cuisine: European Price: Very Expensive

  • Hours: Tue-Sat 5:30-10pm Closed Sun and Mon. Bar open 7 days a week from 5pm-1am
  • Public Transit and Parking: Valet, Street parking - Hopstop
  • Reservations: Highly Recommended - Make an Online Reservation
  • Payment Options: MasterCard, Visa, American Express
  • Dress: Jacket Suggested
  • Noise: Low to Moderate
  • Seats: 52
  • Key People: Executive Chef - Justin Bogle
  • Year Opened: 2005
  • Awards and Accolades: Wine Spectator Magazine Best Award of Excellence

Critic Reviews

The New York Times Critic's Pick 04/25/07

Mr. Lee's cooking is less self-conscious and intricate than Mr. Liebrandt's. That's not to say Gilt has reverted to basics: it has its name to live up to. And so it does, with foie gras and frogs' legs among the appetizers and more foie gras in a widely celebrated tuna Wellington among the entrees. - Frank Bruni

New York Magazine  

We gave the restaurant three stars with Liebrandt in the kitchen. With Lee's arrival, we see no reason to change our minds. - Adam Platt

Time Out New York  

Gilt offers popular yet experimental fare in a dining room whose floor is covered with orange rubber overlays, while the bar exudes the quirky ambience ofa lunar...

Michelin Red Guide 2009 New York City star star 10/07/08

Savory Member Reviews