The Gilded Age comes alive at Gilt, located in The New York Palace’s historic and majestic 19th century Villard Mansion, a haute setting that hearkens back to a more opulent past. But the setting of gilded walls, cathedral ceilings and baroque decor (along with many futuristic appointments) is not the only notable factor.
Gilt’s chef Justin Bogle has crafted a three-course prix fixe menu fit for those with the finest palates, from foie gras and frogs legs as appetizers to black cod and Elysian Fields Farm lamb as main courses. Choose a wine from the more than 2,000 offerings. Whether you want to celebrate a special occasion or simply want a decadent dinner, look to Gilt for a truly haute dining experience.
Haute Living: What’s new and/or exciting at your restaurant right now?
Justin Bogle: The re-opening of the Palace Gate, our outdoor café.
HL: What are some of your favorite dishes at your restaurant?
JB: My personal favorite right now is our spring salad. The dish consists of seasonal vegetables and lettuces done in a variety of preparations. The vegetables range from pickled, raw, and marinated and some are even turned into chips by dehydrating. When plated it resembles a little garden on the plate. We have a great photo of it on our website.
HL: Where do you like to dine when you’re not working?
JB: New York is such a big city so there is always something new and interesting to try. I am always trying to find something new, and rarely go back to the same place twice.
HL: What’s your ideal meal?
JB: My ideal meal would be good friends, good food, and good wine preferably done outside around and open flame.
HL: Where do you like to dine for a special occasion?
JB: I tend to pick a place that I have never been when choosing a place to dine for a special occasion.
HL: What’s your favorite New York City neighborhood?
JB: It is a toss up between the Lower East Side and SoHo.
HL: What do you like to do in the city on your days off?
JB: Since I am originally from Philadelphia I find myself still exploring this city on my days off. There is always so much to do. Museums, shopping, green markets, and of course dining out at night.
HL: What’s your favorite vacation destination?
JB: Although it has been awhile since the last time I went I would have to say Italy.
HL: What’s your most memorable meal?
JB: Last summer I was able to travel to Chicago and dine at Alinea. Hands down one of the best dining experiences I have ever had.
HL: What are your five favorite ingredients?
JB: Salt, piment d’espelette, olive oil, citrus juices and vinegar
Gilt is located at The New York Palace Hotel at 455 Madison Ave., 212.891.8100