Home > Magazine Archives > Aug. 31, 2011 Issue > Features
Gilt
A Manhattan cellar worth its weight in gold
As the doors open on Gilt, it's easy to imagine yourself as a character in an Edith Wharton novel, surrounded by the opulence of New York's Gilded Age. But executive chef Justin Bogle's contemporary American cuisine and the labor-of-love that is wine director Patrick Cappiello's 3,000-selection list offer wine-and-food lovers quite a bit more than an elegant evening on the town. Wine Spectator's Alison Napjus reports.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
