Fantastic! I loved the atmosphere…the wait staff was wonderful …the food knocked my socks off! Excellent French bistro food that is hearty and comforting. We were not rushed…the wine selection was delicious. I’m actually going to try to contact them today to find out what their playlist is because the music was paired perfectly! So good! I can’t say enough about this place! Go, just go!
We went in on a Saturday night and the host Carmen was so sweet and tried finding us a table even though they were super busy for the night. Even though there was no dining table for us, she was able to sit us at a small table by the bar upstairs for wine and snacks. We ended up being able to order food at the bar downstairs when space opened up, the food was great and the bartender suggested some great drinks.
This is a lovely neighborhood spot to meet friends, have a drink and soak in the atmosphere. Sadly, I have found over the last few visits that the appetizers and entrees are much too salty to enjoy. Also disheartening is the defensive response of the restaurant management when giving feedback to them about the disappointing meal.
Very cute place but only for drinks and some small plates. The food is insanely salty to the point where it is inedible (steak frites!!!). Note to the chef: I would look to replacing your current steak dressing with a brandy peppercorn sauce or a maître d'hôtel butter sauce.Steak frites is a staple of French dining and I really feel strongly that you've missed the mark on this dish.
Charming, intimate, very good service and food an all-around gotta-experience restaurant in Philly. Make a reservation. Bring your taste buds.
Great food here. They do a duck of the day which is awesome and keeps the menu interesting.
Great food and atmosphere. Friendly staff and attentive service. Will be back!
Delicious food, great service. Very easy to share and good drinks
Well, I had higher expectations from this place. The food was not bad at all, I actually enjoyed two of my four plates. The other two plates though I had to return, and going through that process exemplified the lack of training the servers at GKT have.We got the escargots, which were served at the wrong table. The plate stayed there for 3-4 minutes till someone from that table told the server that it was not theirs. Taken from that table, they were brought over directly to ours, as if nothing happened. I asked my server, "do you think this should happen?" And she said yes, they made a mistake when serving them, so now they brought the plate to the right table. I tried to explain to her that when serving a plate, if it even touches the table, you can't take it to another table, a culinary standard the she didn't seem to understand. Eventually she decided to take the plate back and bring us another. The escargots we're eventually enjoyable but so far I have wasted 20mins of my dinner going over one of the ABCs of hospitality.For our main we got the steak fries and the duck breast, the special of the day. I really enjoyed the steak. It was properly cooked and very tender and the red wine reduction sauce that came with it was tasty, full-bodied, acidic and well- seasoned. The fries though we're pub fries, like frozen fries, served in a $26 main. FYI in many 1 Michelin star restaurants in DC, NYC and Chicago that's how much a main costs.When our duck breast came, the meat was brown throughout, it was actually well-done. I asked my server if she thinks this is medium rare, as we ordered it. She said yes. Then I turned on my flashlight to show her. She said that medium rare is the standard in the establishment and that's how they cook it. I tried one piece and it was truly well-done. So I called my server again, and I said that this is surely not med-rare. She took it to the chef to have a look at it. She then returns and says that the chef told her it's medium-rare and it looks brown because the meat has been cured.Having been eating duck for a while at a series of establishments, and having a certain knowledge of cooking meats, the color of the meat changes as a reaction to either heat or acid. This doesn't mean that the curing doesn't cook the meat. You have to take the curing into account and cook the meat less.The fact that I had to spend 40mins of my time during a dinner that lasted 1h30mins to explain why my escargots should not be served to me after actively staying at another table for 5mins and that I then had to engage in additional discussions over the duck was unacceptable.They need to raise their standards and to understand that good service happens when the kitchen messes up and you, as a server, are called to fix the issue.
Best part of this dining experience was the (mediocre) cold white wine.First disaster: our escargot plate went to another table,sat there for 4 minutes and then the same plate was casually brought over to our table with the server sayong "off wrong table almost" and no other comment ! The same plate! Great taste if they come to your table.Second disaster: duck breast ordered medium rare, brought well done and the excuse wa sthat the meat is cured, "that's why it looks well done"....Also, an okay steak with an overpowering acidic sauce and what look liked frozen fries.Bottom line: no, just no.