Gilda

In the same way that old recipes with ancient ingredients like Arak inspired the French to create absinthe, our cocktails are inspired by the ingredients, spices and spirits of the Levant region – gin and brandy are imported from Galilee, and syrups are created with dates and Alphonse mangos. The nucleus of our in-house ice program, our Clinebell ice block machine produces two 300lb crystal clear blocks of ice, which are harvested bi-weekly. From our large format ice cubes, which effect temperature and dilution, guests are able to savor the distinctive and layered flavors of our perfectly balanced cocktails. We also offer a selection of local artisanal beers, and low-intervention wines, curated by Sommelier Alexis Percival, from Spain, Italy, Greece and beyond. To complement our beverage program, Chef Jason Neroni and Executive Chef Eunice Rosario create thoughtfully composed protein and vegetable dishes made with fresh, locally sourced ingredients that express novel combinations of familiar ingredients. From our sharable dips and small plates, to our grilled fish and rotating shawarma selections, we have options to satisfy every mood.