Gilt Bar

Row 1

Details
230 W Kinzie St (at N. Franklin St.)
Chicago, IL 60654
(312) 464-9544
Bar, Gastropub, Lounge
$ $ $
Hours
Mon–Thu: 4:45 PM–11:30 PM Fri–Sat: 4:45 PM–12:30 AM Sun: 4:45 PM–10:30 PM

Foursquare Tips

  • Death's Door Daisy is arguably the best drink on the menu; You've never had a vodka drink this good.
  • Thought youd want to know: Brendan Sodikoff has been nominated for Restaurateur of the Year in Time Out Chicagos 2011 Eat Out Awards. Vote now!
  • get the bone marrow. no doubt!
  • Holy park belly. Ridic. Get it. Now.
  • Try the ham and cheese fondue from our 100 Best list:Take a croque-madame, increase the cheese tenfold, melt it in a crock, fold in ham, put the egg on top and use the bread on the side, for dipping.
  • Sticky toffee cake with coffee ice cream or something is soo amazing. We saw everyone else was ordering it too.
  • The Pimm's Cup is phenomenal. And so are the foie gras, beef tartare, mussels, truffle pasta, and the pork belly. Stellar.
  • Black Keys? Johnny Cash? Radiohead? Jimi Hendrix? Best restaurant music in the city.
  • have a drink, meet an upshotter
  • Downstairs is an amazing little speakeasy!! Great cocktails, great atmosphere and great service!!!!
  • Must have the steak tar tar and the pistachio ice cream.
  • A must try is the ham and cheese fondue with farm egg...a fantastic start to the meal!
  • Try wines from the 80 Sips Challenge special list through 1/31/11 and leave tasting notes on Bottlenotes.com to win prizes!
  • GBs got a 30-40 bottle global wine list, 12 beers on tap ranging from Maudite to $2 PBR in a frozen goblet. To be fancy, nab a sig cocktails made with local vodka Death's Door.
  • I came for the meatballs and I got the BEST pork meatballs eva!!! On top of creamy polenta. And the cornbread is like buttery moist delishishness!
  • Great meal. Best of my Chicago trip. Get the pot roast, pork belly or any of the homemade pastas and you'll be very happy you did. Also, great craft cocktails.
  • Beef tartare. Truffle pasta. Pot roast with a side of smashed potatoes. Holey moley this food is good.
  • a. the el diablo coctail, gingery, light, great aperitif; b. swordfish is one of the best, most exquisitely done i've tried; c. the brussels sprouts are delish...
  • The Gunthorp Farm chicken is wonderful, succulent. The ribeye was tasty but far too fatty. The slow braised kale and marinated red cabbage just about perfect. My opinion? The honkytonk music must go!
  • Gilt Bar will no doubt fit in with its upscale neighbors. However, chef Brendan Sodikoff promises relatively affordable dining options prepared with Northern Italian & Asian flair.