Gilt

Location The Villard Mansion of The New York Palace Hotel 455 Madison Avenue @ 50th Street New York, New York 10022 Phone

212-891-8100 Website http://www.giltnewyork.com/

Opening date December 2005 Interior Design Patrick Jouin Executive Chef Christopher Lee Restaurant Director Christopher Day

Director of Jason Ferris Wine & Spirits

Pastry Chef David Carmichael Cuisine Modern American Signature Dish The Tuna Wellington Capacity Dining

Room: Seating for 52 Bar:

Seating for 40 Private Dining in The Madison Room: Seating for 100 Hours Gilt Bar: Opens at 5pm everyday.

Gilt Restaurant: Dinner Prix Fixe: $78, $105, $135

Open Tuesday to Saturday starting at 5:30pm Reservations Strongly Suggested Dress Code No official dress code.

A Great Restaurant In First Year

Gilt is located just beyond the wrought iron gates of The Palace Courtyard, in the premises that once housed the celebrated Le Cirque 2000.

Defined by Webster’s as a thin layer of gold, the name Gilt pays tribute to The Gilded Age of the late nineteenth century, a period of time in American history in which many great fortunes were born. One such fortune, that of Pennsylvania railroad magnate Henry Villard, resulted in the creation of The Villard Mansion in 1882.

Gilt, spelled G-I-L-T, is an opulent temple of gastronomy, where Executive-chef Christopher Lee offers a $135 tasting dinner that will bring you to your knees. While wine director, Jason Ferris, has assembled a superb wine list with 250 bottles priced under $100, you may want to throw caution to the wind and request that appropriate wines be matched to each course. Examples range from a striking 1999 Moet, a Domaine Jean-Marc Brocard Chablis, 2005 that will knock your socks off to a mouth-filling Hunt Country Vida Blanc Ice Wine. Be for-warned that such an option requires a goodly amount of GELT, but you will feel no GUILT once you savor such culinary delights as Diver Scallop Civiche with sea urchin and carrot caviar, Japanese Hamachi with Watermelon, Yuzu and Shiso, Grilled Escolar with Sticky Rice & Pickled Ramps, Sheep’s Milk Ricotta Cheese Ravioli, Yellow Fin Tuna Wellington with Foie Gras and house-made Bratwurst in Belgian Beer Cheese Sauce, & Australian Rack of Lamb. David Carmichael’s deserts include a ravishing Rhubarb Crumble and a whimsical Chocolate “Solar System.â€? They are all delicious and supportive to the chef’s concept of food.

Under manager, Christopher

Day’s direction, service is among the best in Manhattan. For a dazzling night on the town with food that will blow you away, there is nothing quite as glittering as GILT. And you need no repentance after consuming all that food: Despite the incredible taste, it’s light as a feather.

Gilt is a restaurant to keep your eyes on. Already wonderful, it is still improving and is destined to become on Manhattan’s top three.

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