Amy ScattergoodNeed a visual aid for your print edition? Jonathan Gold visits Ilan Hall's The Gorbals. (“Hall brings a dissipated presence to the restaurant, and even when the restaurant is steaming on a loud Saturday night, he manages to clatter his pans with a certain louche flair, as if he were doing a performance about a restaurant rather than cooking over a live flame.'') Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, “The Gorbals: Stomp, the Restaurant.”
bacon wrapped matzoh with horseradish mayonnaise at The Gorbals; Credit: Anne Fishbein
the lobby outside The Gorbals; Credit: Anne Fishbein
sticky toffee pudding at The Gorbals; Credit: Anne Fishbein
Manischewitz braised pork belly at The Gorbals; Credit: Anne Fishbein
Persian cucumbers at The Gorbals; Credit: Anne Fishbein
Owner Naton and server Ashley coordinating during The Gorbals' lunch rush; Credit: Anne Fishbein
smaller version of the Welsh Rarebit with the quail egg at The Gorbals; Credit: Anne Fishbein
The Gorbals' chef and co-owner Ilan Hall; Credit: Anne Fishbein
The Gorbals' interior; Credit: Anne Fishbein
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