 Gilt Bar Restaurant Review: Lettuce Entertain You vet Brendan Sodikoff, who has worked with Thomas Keller and Alain Ducasse, dishes up fine fare at an accessible price point in a scene-y, but approachable, brick-walled setting. Low lighting casts a flattering glow over rustic, seasonal dishes, perhaps house-made pancetta and rabbit confit carbonara with English peas and green garlic, or coarse-cracked pepper-rubbed coal-fired rib-eye. The Whistler’s Paul McGee helped design the cocktail menu, which offers everything from a Paloma to a selection of gin-based cocktails, though you’ll also find hipster-approved $2 PBR.
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