Dinner at Gilt is not an experience I intend to have again, but not because the food was not fabulous or the service excellent. The meal ran from really to good (rhubarb appetizer) to spectacular (Dover sole, prepared sous vide). The amuses bouches were equally delicious, if a tad on the plentiful side. Ever seen a chunk of Himalayan salt? Me neither, not until Friday night.
And I've never seen a bill like that one either. Gilt will have to be my Per Se/Masa/Alain Ducasse dinner, all rolled into one. Gilt gave me Guilt.