Gjelina, the LA transplant, has a great vibe that’s felt as you walk through the spacious restaurant.
It’s another location to grab a meal before theatre at The Public if you can get in. By the time you read this, Gjelina may be taking reservations and may open for dinner. As of this writing, it wasn’t doing either. Currently, they were only open from 8 am to 2 pm.
We arrived at 11:45 for lunch and were seated relatively quickly. The four of us shared their creamy chicken liver mousse topped with lots of caramelized shallots and served with thick slices of square Pullman bread ($15). I recommend it as it was the best thing we ate!
Some of us enjoyed their grilled bok choy ($16) in a black garlic vinaigrette and gomasio (a condiment made from salt and unhulled sesame seeds). I found the veggie quite stringy.
We then shared their four-onion pizza topped with goat cheese, asiago and Parmigiano Reggiano ($24). The others liked it. As a displaced New Havener who considers that the pizza capital, I found it only acceptable, needed more cooking in their hot oven.
We also shared their Castelfranco heirloom Italian winter radicchio with sliced fennel in an anchovy dressing with Parmigiano Reggiano ($18) cheese.
Alex, our amazing waiter, slipped out to find candles for our birthday dessert. (What a sweetie!) He brought the decadent chocolate dessert with a lit candle as we sang to our friend. That was my favorite part of the meal.
Having heard that Gjelina does veggies best, I may return to try some.
Gjelina
NoHo
45 Bond St.
New York, NY 10012
(646) 475-2506
gjelina.com/ny/
sad this has closed due to an unexpected incident. Hopefully will come back soon.
ate there twice before it closed b/c of a fire. I have to say do not think they had their act together before they opened. I talked to the manager and half of the staff they trained quit. I thought the food was only so so and I have been to their place in LA.
Agree, Babs. They didn’t have their act together — other than Alex, our sweet waiter who left to find b-day candles for us.
What I liked: creamy chicken liver mousse topped with lots of caramelized shallots.
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