It’s walk-ins only, daytime hours — for now (via EaterNY)
; when Eater contacted CEO Shelley Armistead, she said the restaurant is “under a press embargo.” Armstead’s inaugural post announcing the opening says, “we’ll update you when we extend our service times and start taking reservations.”
Inside the New York outpost, a 1,700 square-foot street-level space, diners in the larger back room can look through giant mullioned windows at an L-shaped open kitchen. There’s stool seating along a bar in that room, too, and tables in both rooms. The second floor was not yet open when Eater visited.A counter in the rear dining room looks into an open kitchen at Gjelina in Noho.
The mortadella plate at Gjelina in Noho includes pickled yellow beans, mustard, and sweet caramelized onions.The menu for the Bond Street location of Gjelina is not yet online.
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