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Gilt (at the New York Palace Hotel)
French, American Nouveau $$$$$
455 Madison Ave. (at 50th St.)
New York , NY 10022
French, American Nouveau $$$$$
455 Madison Ave. (at 50th St.)
New York , NY 10022
| (212) 891-8100 See all Midtown East restaurants |
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4 reviews Gilt
By New York Journal Apr 23, 2006
My friend and I had dinner at Gilt last night. Located in what was once the Villiard Mansion (and is now the Palace Hotel), in the space that was formerly Le Cirque, it is an opulent restaurant that is clearly trying to shoot for the moon. It doesn’t always get there. Chef Paul Liebrandt’s cuisine is adventurous, colorful, thoughtful, and frequently excellent. But there are too many dishes that fail to live up to their promise FULL REVIEW
Macroscopic Cuisine New York City Entry #79 Gilt
By Veal Cheeks Mar 24, 2006
Artistic movements pass through several stages. First, one finds brave experimenters, those who stretch the envelope to its limits, hoping that it will break asunder. But for movements to develop and to enlarge, practitioners must be more than bad boys. They must incorporate what is best of the new with what is best from the tradition. Novelty must become establishment. Over the past half-dozen years, at El Bulli, at Alinea, at Moto, at WD-50, each in their own way, the experimentalists have been developing what has variously been called microscopic cuisine, sci-fi cuisine, technocuisine or cuisine agape. With the opening of Gilt, Paul Liebrandt's new restaurant at the New York Palace Hotel, experimental cuisine is showing signs of coming of age. FULL REVIEW
- 21
Gilt: 433 homonymillian stars
By AugieLand Mar 09, 2006
I am what I guess would be described as a devotee of the modern cuisine. I love what is happening as chefs evolve out of the strictures of the French haute generally accepted the world over as standard and move toward a thing comprised of all the greatness the world has to offer. As a result of the kind of exciting cross-pollination that happens when chefs in Asia work with foie gras and guys in Europe add wok techniques, the added finesse is reinventing the simple cuisines of the world's humbler cooking, while gastronomy is benefiting from an infusion of soul. FULL REVIEW
Gilt
By Salli Vates Jan 23, 2006
I was recently asked if I were familiar with "molecular gastronomy." Although I was vaguely aware of the culinary experiments of Ferran Adria and Grant Achatz, I'd never eaten the fruits (and meats) of their labors. FULL REVIEW
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