restaurant
An evening measured in courses.
Nine courses composed from the week's market, a cellar of twelve hundred bottles, and a room of dark oak and candlelight that has kept this table since 1998.
The kitchen
A table kept warm since 1998
The Gilded Fig began as a twelve-table supper room and has grown into one of the city's most quietly celebrated dining destinations — without ever adding a thirteenth table more than the room can hold gracefully. Chef Elena Marchetti builds each menu around what her farmers bring to the door that week, while our sommelier tends a cellar of more than twelve hundred bottles. What has never changed: candlelight, unhurried courses, and the belief that dinner should feel like an occasion.
In low light
The room & the table
From the guest book
“The tasting menu was a revelation — every course arrived like a small ceremony. We booked our next visit before we had left the table.”
“Candlelight, a flawless Burgundy list, and the best ribeye I've had in this city. Service that anticipates without ever hovering.”
“We held our anniversary dinner in the Cellar Room. The staff treated the evening as if it mattered as much to them as it did to us.”
“Quietly extraordinary. The chocolate soufflé alone is worth crossing town for.”
Questions
Good to know
The answers we give most often on the phone.
Do I need a reservation?
We strongly recommend one — tables are released 30 days in advance and weekends fill quickly. A limited number of seats at the bar are kept for walk-in guests each evening.
Is there a dress code?
Smart casual. Jackets are welcome but never required; we simply ask guests to skip athletic wear and beach attire.
Can you accommodate dietary restrictions?
Gladly. A full vegetarian tasting menu is always available, and most allergies can be accommodated with 48 hours' notice — just mention them when you book.
Do you offer private dining?
Our Cellar Room seats up to 18 guests for private dinners, complete with a dedicated server and a bespoke menu from Chef Marchetti.
Is parking available?
Valet is offered at the door from 5 PM, and we validate for the Superior Street garage half a block west.
Reservations
Candles lit, corks drawn.
Tables are released thirty days in advance and weekend evenings go first. Reserve yours, or write to us about the Cellar Room — one long table, eighteen chairs, and a menu printed with your name.
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