Gilt

A Manhattan cellar worth its weight in gold
Aug 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.

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