Gloria

Gloria Restaurant Review:

About the restaurant & décor: Seafood and natural wines are the name of the game at this Hell’s Kitchen pescatarian restaurant from partners Phil Johnson and (managing partner) Leland Meibeyer. The narrow venue is made cozy with vases of wildflowers, low lights and a welcoming vibe.

Likes: Shrimp and grits; fried snapper; natural wine list.
Dislikes: Small dining room can be loud; portions are small.

Food & Drinks: Sustainable fish and seafood from the Atlantic Ocean are the stars of the show, and the entire menu is gluten-free. Carefully composed dishes with plenty of flavor mean neither the gluten nor the meat will be missed (too much). Start with a rainbow of summer radishes served with briny-sweet green crab butter, or the hearty monkfish liver on toast with spring onions and yuzu. You might still be thinking about the grilled whole gulf shrimp with creamy grits the day – or week – after dinner. Fried whole snapper served with a little copper container of lobster sauce is another smart choice. Don’t leave without enjoying a light but chocolaty pot of pudding strewn with crunchy candied peanuts. Natural wines are featured, with a list focusing largely on France and Napa Valley. Also available are local brews from the northeast and cocktails such as the Continental Bath (Aperol, mezcal, vermouth, cardamom bitters).