Fingers Crossed, Spring Is Here

Roasting red peppers

Shaking drinks

At the bar

Toasted bread

Working at the pasta station

Chopped kale, pecorino

Roasted salmon, crispy capers, brown butter

Classic caesar, smoked salmon

Cory behind the bar

Dining at Gilt Bar

Steaming

Fava beans

Wine pour

Shaved beets, fennel, orange

Roasted cauliflower, pickled red onion

Grilled octopus, charred ramps, lima beans

Ricotta gnocchi, wild ramps

At work

Icing on the cake

Patio dining

Delice de Bourgogne, blackberry jam, mint

Plating

Pork belly, pickled shallots, spring onions

Roasted garlic, balsamic

Carrot cake, walnut, coconut, raisin & spiced cream cheese frosting

Prepping

Chocolate cream pie

Ready For Spring

Chopped kale, apple & pecorino

Shaved beets, fennel & orange

Knife

Ben and part of Alex

On the line

Tenderloin steak tartare

Toasted almonds

Pork meat balls, romesco, kale

Plating

Pasta spoons

Ricotta gnocchi, pork belly, sage

Garde manger station

Glass of red

Cocktail station

Foie gras & pork liver mousse

Garde manger station

Bartending

Wines

Gilt Bar

Shaved country ham with roasted peppers & onions

Delice de Bourgogne with apricot jam

Roasted garlic and balsamic

Ready to run food

Dee Dee in pastry

At the bar

Another look at the beet salad

Ben

Alex

Roasted salmon, crispy capers

French fries, garlic aioli

Gunthorp chicken, roasted garlic, preserved lemon jus

Mashed potatoes, chicken jus

Roasted fennel, goat cheese, herbs

Introducing the Library

Check out the newly renovated space beneath Gilt Bar, the Library for drinks and dinner. The Library is open Wednesday through Saturday. Hours are from 6pm – 11pm for food, and 6pm – 11:30pm for drinks Wednesdays & Thursdays; and 6pm-12am for food, and 6pm-12:30am for drinks Fridays & Saturdays. 

Cold Outside, Warm & Cozy Inside Gilt Bar

Heading out of the kitchen

Shaking cocktails

Slicing in the kitchen

Bolognese tagliatelle

Pasta station

Colors on garde manger

Octopus & chorizo, spicy tomatoes

Rainy night outside

The host stand

Garnishes

The bar

The low-lit dining room

Smashes

Ricotta gnocchi, pork belly, sage

Gilt Bar

Warm brownies, milk chocolate chunks

Dining at Gilt Bar

Conversation

Graham cracker crust in the making

Cocktails up at the bar

On the grill

Making salads at the garde manger station

Delice de Bourgogne with apricot jam

Shrimp & grits, peperonata & cheddar

Broccoli, parmesan

Pork belly, apples & spiced farro

Mashed potatoes, chicken jus

Dave

Coal fired rib eye, steak salt & bearnaise

Matt at the pasta station

Brussel sprouts, manchego

Shrimp & grits, peperonata & cheddar

Another look at the octopus & chorizo with spicy tomatoes

Tenderloin steak tartare

Roasted garlic and balsamic

Taking it all in

Brussel sprouts, manchego salad from above

It’s the New Year

On the line

Shrimp & Grits peperonata & cheddar

Puttanesca, tomatoes, olives

Delice de Bourgogne with apricot jam

Roasted salmon, brown butter & capers

Alex behind the bar

In the kitchen

Pouring drinks

Cocktails

Final touches

Red wine

Decisions

At the host stand

Ricotta Gnocchi, pork belly, sage

Pork meatballs, romesco and kale

Roasted bone marrow and red onion jam

French fries, garlic aioli

Pork belly, persimmon and spiced farro

Sausage and gruyere fondue

Ben

Emily

Working the pasta station

Roasted garlic and balsamic

Gunthorp chicken, roasted garlic, preserved lemon jus

Gunthorp chicken

Brussel sprouts, manchego

Coal fired rib eye, steak salt and bearnaise

Another look at the pork belly with persimmon and spiced farro

Ready to go

Shaking cocktails

In the dining room

Drinks are up at the bar

Clearing plates

Gilt bar

Dining

Dinner at Gilt Bar

Mike and Matt

Shrimp & grits, peperonata & cheddar

Working a steak tartare

Peppers

Stirring the pork meatballs

Tenderloin steak tartare

Time for dessert

Sticky toffee date cake coffee ice cream and shortbread crumble

Broccoli, parmesan

On the line

Roasted fennel, goat cheese, herbs

Fennel and apple, arugula

Keeping it classy

Drinks

Classic caesar, smoked salmon

Final Trio in Curio

In a final farewell to the Trio in Curio jazz series, Rob Mazurek performed his Alternate Moon Cycles. The legendary cornetist’s minimal ballad excursion with Matt Lux (bass) and Mikel Avery (drums) provided a calm, introspective sound to say adieu. Here are some pictures from the evening.

Update at Gilt Bar

Antique ceiling

At the bar

Dining

Menus

New booth seating

Wine pour

Marrow

Ricotta Gnocchi, pork belly, sage

Plating dishes

At the host stand

Looking down the bar

Cocktails

More booth seating

Roasted garlic and balsamic

Brussel sprouts, manchego

Pork belly, farro verde, shallot jam

Looking down the line

Kitchen

Gunthorp chicken, roasted garlic, preserved lemon jus

Making cocktails

From the kitchen to the dining room

Broccoli, parmesan

Matt

Tenderloin steak tartare

Egg to top the fondue

Front of the house

Leaving the kitchen

Checking in

Corner table

Sticky toffee date cake, coffee ice cream and shortbread crumble

Halloween at Gilt Bar

Where’s Waldo?

We swung by Gilt Bar on Halloween to have a peek at the fun.

Orecchiette, spicy pork, herbs

Buzz, buzz

Three beers at the bar

Prepping the tomatoes for roasting

In the kitchen

Blackened cauliflower, capers, red onion

Pork meatballs, romanesco, kale

Emma at the bar

Looking outside

Resident Bears fan

Pork belly, farro verde and shallot jam

Martini and a cocktail

On the line

Coal fired rib eye, steak salt, bearnaise

Burrata and roasted tomatoes

Mugging for the camera

Pork meatballs in the pan

Drinks are ready at the bar

Shrimp and grits, peperonata and cheddar

Making cocktails

Ricotta gnocchi, pork belly, sage

Sliced peppers

Roasted salmon, brown butter and capers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Latest at Gilt Bar

Making the sticky toffee date cake

Yes, it’s true the sticky toffee date cake is back, burrata is now served with roasted tomatoes, and there’s a new brussel sprouts salad. Plus, don’t forget the Monday night jazz series in Curio. Here’s a peek at what’s currently going on at Gilt Bar.

Burrata and roasted tomatoes

Perusing the menu

Brussel sprouts and manchego salad

Tenderloin steak tartare

Farro and almonds salad, grapes, feta

Making drinks

Cocktail

Helping with menu decisions

Roasted bone marrow and red onion jam

The orange pound cake in the works

Slicing toast

Salmon

Kielbasa sausage, sauerkraut, potatoes and grain mustard

Pork belly, farro verde and shallot jam

Tomatoes roasting

Bottles of Champagne at the bar

On the line

Over ice

Plating shrimp and grits

Stemware

Live jazz in Curio on Monday evenings

Bass

Playing in Curio

At Gilt Bar

Salmon

In the kitchen

Steak tartare

Serving up marrow

Max behind the bar

Waiting for the toast

House-made Brownies and ice cream

Ceasar salad

Working on the line

Plating

Rib-eye

Farro and almonds, grapes and feta

Icing on the cake

Down the line

Ready to go

Dining room

Truffle pasta, pecorino

Side of marinated beets with creme fraiche and pistachios

Close up on the steak tartare

At the bar

In the pan

Shaping the soon-to-be ceasar salad

Burrata with heirloom tomatoes

Gilt bar

Pouring a beer

More burrata with heirloom tomatoes, can’t get enough

Cocktails

Dining at Gilt Bar