Gilt

A Manhattan cellar worth its weight in gold
Alison Napjus
Issue: August 31, 2011

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.

For the full article, check out the new issue of Wine Spectator, on newsstands July 26, 2011.

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