Gilt and London
How are these two restaurants? I haven't been to either, and i'm always wary of two michelin star restaurants that have a 2 star nytimes rating. I also think that it is irritating that london's prix fixe is priced the same as Le Bernardin's. All thoughts and opinions are welcomed.
155 W. 51st St., New York, NY 10019
I think you mean Gordon Ramsay at The London. We've not eaten there although we did have a very good meal at the casual, less expensive Maze.
As for Gilt, we had dinner there a year ago. The room is gorgeous, and service was excellent, but the food -- the most important aspect in my book -- was quite disappointing. Most of what we had was just o.k, though one of our desserts was really awful. How it received and has maintained *two* Michelin stars is beyond my comprehension. I wouldn't have awarded it even one.
The "NYTimes" reviewed Gilt when it first opened, at which time Paul Liebrandt was the executive chef, and it received two stars from Bruni. But Liebrandt didn't last long. He was replaced, iirc, by Christopher Lee. And when he left, Justin Bogle was named e.c. So, he was in charge of the kitchen when we ate there. The "Times" has not re-reviewed Gilt after all these changes; therefore, I don't think two stars accurately reflect the current situation. Under the "Times" star system, I'd probably give it one.
Yes - I did mean Gordon Ramsay at The London. From what I have seen and heard, the dishes at Gilt are often too complicated and contain too many components, many of which are unnecessary. I really do not understand many of Michelin's decisions...and they were so wrong about so many things this year (along with last year, and the year before).