From OpenTable and the restaurant:
"A bunch of fine dining chefs, wine directors and foodies got together to create a casual restaurant that is inclusive and void of excess. The idea was to bring people together who are set on having a great night out surrounded by quality food (presented in a simple fashion), craft cocktails, beers and wine list focused on best value for the $'s."
Full bar. Serving dinner until late-night Tue–Sat. Closed Sun–Mon.
"Gilt is decidedly less beer-, pork-, and organ-focused than many of its gastropeers, so I assume the name doesn't refer to young female swine—even if the look of the place is more weathered urban salvage than gilded. And while the menu's hardly groundbreaking, there are enough simple, well-prepared, and fairly inexpensive dishes here to make me hope it can break the curse on the space that killed the likes of Pili Pili and Aigre Doux."
— Mike Sula, Chicago Reader
From OpenTable and the restaurant:
"A bunch of fine dining chefs, wine directors and foodies got together to create a casual restaurant that is inclusive and void of excess. The idea was to bring people together who are set on having a great night out surrounded by quality food (presented in a simple fashion), craft cocktails, beers and wine list focused on best value for the $'s."
Full bar. Serving dinner until late-night Tue–Sat. Closed Sun–Mon.
"Gilt is decidedly less beer-, pork-, and organ-focused than many of its gastropeers, so I assume the name doesn't refer to young female swine—even if the look of the place is more weathered urban salvage than gilded. And while the menu's hardly groundbreaking, there are enough simple, well-prepared, and fairly inexpensive dishes here to make me hope it can break the curse on the space that killed the likes of Pili Pili and Aigre Doux."
— Mike Sula, Chicago Reader