Gilt Revisited

 

gilt-New-York-Palace-dininggilt

Gilt

 

Location The Villard Mansion of The New York Palace Hotel 455 Madison Avenue @ 50th Street New York, New York 10022 Phone

212-891-8100

Website http://www.giltnewyork.com/

Opening date December 2005 Interior Design Patrick Jouin.

Chef Lee Close-up

Executive Chef Christopher Lee Restaurant

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Director Christopher Day

Director of Wine & Spirits: Jason Ferris

Pastry Chef David Carmichael

Three course prix fixe – $82

Five course tasting menu – $110

Seven course Chef’s tasting menu – $140

Capacity Dining Room: Seating for 52 Bar: Seating for 40 Private Dining in The Madison Room: Seating for 100 Hours Gilt Bar: Opens at 5pm everyday.

Open Tuesday to Saturday starting at 5:30pm Reservations Strongly Suggested Dress Code No official dress code.

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Review By Nancy Walman

 

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Gilt is an opulent temple of gastronomy located in The New York Palace Hotel. Chef Christopher Lee offers an $85 3-course menu that will bring you to your knees.

While wine director, Jason Ferris, has assembled a superb wine list with many bottles priced under $100, you may want to throw caution to the wind and request that appropriate wines be matched to each course. Or go for broke and sample the 7-course tasting menu for $140, with $75 surcharge for wines. Our only request was that Mr. Ferris not select California wine (not that we don’t like them). A brief chat concerning out taste in wine and Ferris came up with the paring below. He also is easy going, guiding and listens. In other words, everything a great sommelier should be, but so often isn’t.

We chose the 3-course route (ordering two different choices for each course). The chef sent out a few on his own and we savored such culinary delights as the following menu can only suggest. The wines were magically paired.

Favorites included Hudson Valley Foie Gras, with roasted peanuts and passion fruit; French White Asparagus with California snails and pickled ramps was ravishing. Olive-oil poached wild Atlantic Salmon melted in one’s mouth. And let’s not neglect the rapturous Mild-Fed pork with fiddle head ferns. Despite some of the complex food descriptions, Chef Lee gets it right every time, knowing that less is more. Beautiful presentations never get in the way of flavor.

David Carmichael’s knockout deserts include luscious toasted carrot cake and a mint chocolate ice cream. Under manager, Christopher Day’s direction, service is among the best in Manhattan. GILT, 455 MADISON AVENUE, has evolved into one of New York’s top 5 restaurants and rates A Major on the Walman Report.

Copyright 2008 By Punchin International. All Rights Reserved

 

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Park Avenue TV Dinners

Park Avenue TV Dinners

The Regency Hotel on Park Avenue is bringing back the staple TV Dinners of the 1950s, turning retro dishes into chic fare.

Served on traditional sectioned plates, the TV Dinners of the past have been upgraded to satisfy the palates of Loews Regency’s high-powered clientele. Executive Chef Andrew Rubin’s twist on traditional comfort-food brings guests back to a time when families sat around their TV sets, watching the classics and enjoying, pot roast, fried chicken and other favorites. Today, Rubin elevates these plates with upscale ingredients, a spin on side dishes and even a completely new take on the “traditional” – introducing favorites such as salmon onto the sectioned plates for the first time.

These Park Avenue TV Dinners are offered at the 540 Park restaurant, the Library and in-room dining at a cost of $30.

AND . . . They Are Fabulous and rate A Major on The Walman Report.

Regency Hotel Pot Roast TV Dinner

Slow Braised Pot Roast

This traditional dinner favorite is slow-cooked in Burgundian Pinot Noir. The eye of the roast is served with a trio of baby potatoes, including purple Peruvian, Russian banana and red bliss, for an eclectic mix. This savory entrée is balanced with two side dishes of red cabbage made in a blend of red vinegar, brown sugar and fresh steamed broccoli. It is topped off with the Library’s signature Vahlrona chocolate pudding with a touch of whipped cream. Served on the traditional sectioned plate, this TV dinner is sure to satisfy the craving for a trendy classic.

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Tanglewood Jazz Festival

Tanglewood Jazz Festival Announces Nnenna Freelon, Mulgrew Miller and Spencer Day as Special Guests on “Piano Jazz” with Marian McPartland in Celebration of her 90th Birthday Taped Live for National Public Radio

Jazz Café Artists Include Aaron Parks, Kate McGarry, Jason Palmer,
Spencer Day and Alex Brown

August 29-31, 2008
All-Day Lawn Pass Available for Saturday and Sunday

Cunard® Line is the official Cruise Line of the Boston Symphony
Orchestra and Sponsor of the Tanglewood Jazz Festival

The Boston Symphony Orchestra has announced the addition of
vocalists Nnenna Freelon and Spencer Day, and pianist, Mulgrew Miller
to the 2008 Tanglewood Jazz Festival lineup. They will be the
special guests of Marian McPartland for the live taping of “Piano
Jazz” for NPR in celebration of Ms. McPartland’s 90th birthday.

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Circle Line Downtown’s Sunset Hidden Harbor Tours

Circle Line Downtown’s Sunset Hidden Harbor Tours® Explore the Unseen Heart of New York

Just beyond the shore of Manhattan and its frenetic pace is an equally-bustling world hidden from normal view – the dynamic working waterfront of New York Harbor.

Circle Line Downtown’s Sunset Hidden Harbor Tours® explores the largest and busiest maritime port on the Eastern seaboard in a 2-hour narrated tour aboard its luxury 3-level yacht, ZEPHYR. The reason why it is called “Hidden Harbor Tours®” is because much of the working waterfront of New York and New Jersey is hidden from normal view and can only be seen from the water on these special excursions. You’ll see cargo, oil and container ships and terminals, tugs and barges, giant floating dry-docks, ship repair yards and a graving dock, railroad car-floats and a stunning close-up view of the Statue of Liberty at sunset.

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Big House Wines

Big House Wines Announces .. Upper Cell Block Captured ..
Wines so criminally good, the whole lot are going straight
to the Upper Cell Block (and shelf)

2006 The Birdman (Pinot Grigio)

2006 The Lineup (49% Grenache, 30% Syrah, 20% Mourvedre, 1%
Mixed Red)

2005 The Slammer (Syrah)

2005 The Prodigal Son (Petite Sirah)

Big House’s Winemaker Georgetta Dane (aka:The Warden) Orders
Mediterranean Characters to Solitary Confinement

.. Four New Wines Incarcerated into the Big House ..
Soledad, CA (May 16, 2008): A notorious Mediterranean band of odoriferous characters has finally been incarcerated into the Big House, thanks mainly to the efforts of Winemaker / Warden Georgetta Dane.

Included in the bust:

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Wine Critic Steve Heimoff of Wine Enthusiast Magazine

Wine Critic Steve Heimoff of Wine Enthusiast Magazine

Wine Critic Steve Heimoff of Wine Enthusiast Magazine
Joins the Ranks of Wine Bloggers at www.steveheimoff.com
Oakland, CA: Steve Heimoff, West Coast Editor of Wine Enthusiast Magazine and author of wine books, is pleased to announce he has launched his own wine blog. According to Heimoff, “It took a while, but I’ve now joined the hundreds of other American wine lovers who are blogging; and I’ve got to say, it feels good to hop on the digital train.”

Steve admits that he took his time to blog for a couple of reasons:

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CARLSON HOTELS

CARLSON HOTELS ADDS SEVEN PROPERTIES TO ITS CANADIAN PORTFOLIO
Growth in Canada Reflects Strong Commitment to Robust Tourism Market

Carlson Hotels Worldwide today announced the addition of seven locations to its Canadian portfolio during the past 18 months. The new hotels include three Radisson properties and four Park Inn
hotels. Carlson’s Canadian portfolio now totals 39 hotels including 22 Radisson Hotels & Resorts®, 13 Country Inns & Suites By Carlson® and four Park Inn® hotels.

“We are in a period of tremendous growth in Canada,” said Jay Witzel,
president and CEO of Carlson Hotels Worldwide. “This is a country with both fantastic opportunity and a strong tourism industry, and one in which our hotel brands are becoming well known and respected.”

“With projections for increased business travel, and a large number of North Americans expected to tighten vacation spending by exploring destinations within driving distance or a shorter flight, the time has never been better to expand our Canadian presence by adding terrific accommodation choices in both major urban centres and fabulous resort settings,” added Sandy Russell, senior director, Revenue Generation, Carlson Hotels Worldwide.

Radisson Hotels & Resorts

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BENEFIT FOR CITYMEALS-ON-WHEELS

STAR CHEFS SALUTE THE MASTERS OF FRENCH CUISINE FOR THE BENEFIT OF CITYMEALS-ON-WHEELS

America’s top chefs broke bread in Rockefeller Center to honor the Masters of French Cuisine at the annual Citymeals-on-Wheels Chefs’ Tribute fundraiser — the proceeds of which will benefit Citymeals-on-Wheels, a non-profit organization that funds the home-delivery of nutritious meals to frail, homebound elderly in New York City. This célébration de cuisine was titled “Crème de la Crème,” and featured some of the most mouth-watering dishes this side of Paris.AMERICA’S

On Monday, June 16th, legendary masters of French cuisine held court at the Rockefeller Center Plaza as more than thirty of America’s star chefs prepared a fantastique French feast in their honor at the annual Citymeals-on-Wheels Chefs’ Tribute fundraiser, Crème de la Crème.

Honored were French Chefs Jean Banchet, Georges Blanc, Paul Bocuse’s son Jerome, André Daguin, Pierre Gagnaire, Gaston Lenôtre’s son Alain, Jacques Maximin, Marc Meneau, Louis Outhier, Jean Jacques Rachou, André Soltner, and Pierre Triosgros’s son Claude. Honored in spirit wrer Chefs Gérard Boyer, Michel Guerard, Fredy Girardet, Paul Haeberlin (in memoriam), Alain Senderens, and Roger Vergé.

Cooking in celebration of all of their beloved masters were:

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