Restaurant

Gloria

Diego Garcia was a sous chef at Le Bernardin before moving downtown to Contra. Phil Johnson, another Contra alum, met Garcia during a stint pouring wine at Aldo Sohm Wine Bar. They teamed up to open Gloria, a humble spot mastering a meatless menu and offering French and new California natural wines that fall in the sweet spot of $50 to $75. The seafood is wild, sustainable and from the north Atlantic. The crab is blanketed with saffron-infused bouillabaisse sabayon and topped with nasturtium leaves while the monkfish medallions laid across a mound of silky potato-and-turnip purée measures up to its three-star sibling at Le Bernardin.


 photo by Katie June Burton

Restaurant Info


401 W. 53rd St., Manhattan, New York

Seafood

212-956-0709

gloria-nyc.com

2018 W&S


This review appears in the print edtion of the April 2018 issue.
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