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Gilt @ The New York Palace

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Gilt @ The New York Palace

agaaga | Oct 26, 2009 12:41 AM

I had a dinner at Gilt when I was in NYC last month.
Upon entering the gate, I immediately met with the bar area and it was really chic! I heard it was designed by Patrick Jouin, a French interior designer. I especially like the structure resembling an iceberg, which keeps changing its colors! The dining room was also beautiful, very classic with a modern touch, but the bar area was much more impressive.

I had some a la carte dishes, since I had a second reservation at another restaurant right after this meal (Yes, it was a very short schedule and I wanted to try as many places as possible).

First, a complimentary glass of sparkling wine was served. It was really cool in a sense that a glass of wine, a bottle of water, and some tip and tax always take up a large chunk of your budget at restaurants of similar caliber. At Gilt, even water is served free, whether still or sparkling.

Then I was served apple cider roll, which had dried apple chip on top, and lemon tarragon roll. Both were really delicious.

Next was amuse bouche, which was cured salmon with concord grape jelly. I am not a big fan of salmon, but it went quite well with grape jelly.

Then foie gras terrine came, which I ordered as a la carte.
There was fennel gel In the center of the terrine, and pancetta spice, candied black olive, and crushed pine nuts were sprinkled on it. None of them was overpowering. They were all well balanced. I also liked tangy orange mostarda sauce.

Next dish was suckling pig trio. Pork loin and pork belly were served on the same dish, together with fregola pasta, olive, fennel, and caramelized cipollini onions. Shredded pork shoulder meat was served in a separate cup. I particularly liked pork belly, which was crispy outside and tender inside.

Then lemon sorbet with almond cream and rose champagne sauce came.
It was quite refreshing with citrus and champagne flavors.

Then I had Sicilian pistachio mille feuilles for dessert.
It was layers of pistachio ice cream, chocolate, and bisquit, topped with a stick of white meringue. It was rich enough to round up the meal.

Petit fours were sour cherry jelly, strawberry candy, maple pecan, and almond. I think it would have been better if they were more like small pastries rather than nuts, jelly, and dried fruits.

Overall, I had a quite satisfactory dinner at a very reasonable price. Service was attentive, personalized, and friendly.

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