Restaurant Review: The Gilt Club
Six of us dined at Gilt Club tonight after reading rave reviews. AOL Cityguide describes the interior:
Slips of light sneak through the edges of the gold drapes covering the windows of this chic restaurant and bar. Vibrant red and gold walls surround high-backed booths and banquettes, while two modern chandeliers overhead add to the space’s sleek, sexy effect. An intimate, long curvy bar off to one side invites sipping and gazing.
I came for the food not the service. The service was excellent!
We sat down to menus at each seat at a booth a little too tight for six. The first thing I noticed was the restaurant offered as a first course, Country Pate’ with winter greens, rye toast and a warm fig dressing. I was telling my wife just the other day that I was in the mood for pate’, but I hadn’t seen it on any menu lately. We ordered a serving with our wine (I don’t drink). I was disappointed. It was creamy and cold and had a strong liver taste. The country pate’ I have tasted is crumbly yet spreadable and has pistachios.
Main plates on the menu included Grilled Kobe Bavetta, Sage Grilled Duck, Seared Sea Scallops, Beef Short Ribs, Pan seared Cod, Ox Tail Ragu, and Yukon Potatoes and Ricotta Gnocchi. Five of us ordered the Kobe Bavatta, one med-well and four medium, and one order of scallops. We started with a Caeser Salad which was good. After we finished the salads, the main course was brought in.
The beef was prepared with a demi glace topped with shallot butter, fries and a roasted garlic aioli. The aioli was served in a little metal cup, like some restaurants use for horseradish with prime rib. It had the color and consistency of mayonaise. Not knowing what it was, I tasted it and it did not have a garlic taste, but kind of an old aftertaste. Apparently it was to be used on the fries. My beef was sliced and hidden under the fries which took up three quarters of the plate. My medium beef was rare and red and cold. The fries were good and hotter than the meat. My wife ordered med-well and it was much better. There was no vegatable served on the plate and no bread was offered.
For dessert we ordered three the lemon- lime creme broulee and coffee. The coffee was Caffe Umbre’ amd delicious; dark and great flavor. The Creme Broulee had a slightly lemony tartness, but lost that flavor in the succeeding bites.
Gilt Club is a passport restaurant and so we saved $48 off the tab and with the $50 tip came to $267, including three bottles of wine brought from home and three Becks. So $89 per couple, not outrageous, but for the quality of the food pretty pricy. Did I mention the service was excellent?
The Gilt Club Restaurant Review Fine Dining Portland, Oregon Mover Mike
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