Gilt was a 2- Michelin star restaurant in New York. It was smack in the middle of Manhattan, located in Villa Mansion inside the New York Palace Hotel.
It was a restaurant that thought making hard to get a reservation added value to its brand.
It resembled an elite space from 19th century France with its high ceilings and wood panel walls.
Its swagger began at the reservation stage and continued inside. The waiters walked around ostentatiously. You could feel as if you’ve been dining in the mass hall of a Catholic school. A gloomy atmosphere, a dining experience where monks dressed as waiters signal the start of dinner.
I got aggravated that the waiters were so cocky, nastiness took over me and I said to the Maitre D :
“- It’s tough to get a reservation here but half of the restaurant is empty so it’s not as popular as they say. Is this place always half empty ?!
“- No, it’s not always like this’ he replied but it seemed that even he didn’t believe his answer.
In truth, the food was not better than many other restaurants in New York. They had tried to blend 19th century French cuisine and Nouvelle cuisine, creating what could be described as New American.
I was surprised the Michelin had awarded this place two macaroons.
I wasn’t at all surprised when I heard it went out of business !