Wednesday, November 11, 2009
Update on Gilt—Set to Open Early 2010
Look for this space, the former home to Aigre Doux, to dramatically change come January when it becomes Gilt.
An Ultimate Insider just dropped this in the 312DD inbox on Gilt, which we first introduced to you in October:
"The space is still being built out, but the floor plan will be huge. The area on the left side of the picture on your site is all open now and will have additional seating, giving a much wider feel to the restaurant.
"There is a very large and interesting light fixture that is full of tendrils with seperate lights in the middle of the space still to be hung. ... The focus top to bottom is value and good food. Entrees at or under $20 and a tight, focused wine list, along with good, inexpensive beers. There was more talk as well of charcuterie - these folks seem really excited to hang there own cured meats and I can't wait to try it. One of the guys responsible for that was the charcuterie person at L20, I am told."
Opening date is still up in the air for Brendan Sodikoff's spot, but we're still hearing January.