What began as a grand café in 1984, Gotham has become a trusted American standard. Through gracious service and a tasty menu, co-owner/chef Alfred Portale has achieved enduring success in this city's ever-changing restaurant scene by pursuing perfection in the kitchen.
In the lofty dining room, informal but informed service pervades( the room). Portale's dinner menu is divided into three courses, with a melange of flavors skillfully combined in finely sculpted dishes rich in taste and look (appearance). Depending on the season, there are a range of favorites including (Portale's) lush risotto with sweet turnips and duck confit, the seared yellowfin propped against pappardelle rolled around caponata, miso-marinated black cod, and the wonderful ricotta cheesecake dotted with huckleberries. Given the range of menu selections, not every dish needs intricacy to be flavorful.