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The Libertine @ Gild Hall:
Todd English (Olives) forays into reinvented pub fare with this hotel’s feature restaurant, a new two-story English tavern, The Libertine. Chef de cuisine Eben Leonard offers caviar sliders, Kobe franks, and almond butter-cabernet red wine jelly sandwiches, among larger plates such as rack of lamb. Another notch in the Thompson Hotels belt, the Gild's clubby restaurant looks like a luxe library. Living up to its name, the décor reflects the age of flaunted wealth, with a touch of retro idealism. Which, now that we think of it, is something Wall Street needs these days.
