Gloria is a warm and elegant pescatarian restaurant located in Hell’s Kitchen. The partners – executive chef Diego Garcia, sommelier Phil Johnson, and general manager Leland Meibeyer – have culled from their collective experiences and histories to create a unique New York City restaurant with a singular point of view that is accessible, delicious, convivial, and fun.
The menu at Gloria is fish and vegetable forward and inspired by the culture of Chef Garcia's coastal Mexican and Napa, California upbringing. The tightly edited menu favors wild, local and sustainable fish from the north Atlantic; the restaurant works closely with trusted purveyors like Greenpoint Fish to source flavorful and responsible varieties of seafood such as fluke, tilefish, squid, bluefish and black bass. Building close relationships with purveyors and fishermen is paramount to their process and allows them to feature the best options on offer.
The beverage program features an exciting selection of natural wines from France that ofer excellent value, as well as a selection of wines from new natural California producers. Gloria’s drinks list also consists of rotating locally-brewed beers, as well as creative cocktails, the work of Eirikur Hallsson. The restaurant frequently partners with the most exciting producers and brewers of the moment for special dinner events, featuring unusual and rare wines and beers.
The restaurant opened in March 2017 with newly renovated interiors created by Method Design and KGM Architectural Lighting. Gloria's 40-seat jewel box dining room is warm and elegant, with an additional eight seats at the bar, including two side-by-side window seats looking out onto West 53rd Street. Bright blue leatherette banquettes and oxidized maple tables line the room, accented by gold flecked burlap wall trim, warm linear lighting, tile and wood. Striking geometric lucite light fixtures bring the diner’s eye to the height of the room, and bright floor-to-ceiling glass windows allow light to flood the space.
Gloria is a passion project between partners and friends. While excellent food and beverage is at the heart of the endeavor, they also strive to build conscious community and give back to the city that they adore.
Executive chef Diego Garcia was formerly the sous chef at Contra Restaurant for almost two years. During Garcia's tenure at Contra, the restaurant earned its coveted Michelin Star, along with other coveted designations and critical acclaim. Before Contra, Garcia cooked at the world famous Le Bernardin for over 4 years, serving as sous chef for his final two years. Gloria is named for Chef Garcia's mother. Chef Garcia is joined by Phil Johnson, formerly the GM of Contra Restaurant. Johnson has served in various sommelier and management roles throughout his career in New York over the past 12 years, in esteemed dining rooms such as Aldo Sohm Wine Bar (where he first met and became friends with Chef Garcia), Dovetail, and Jean Georges. Prior to working in New York, Phil attended the Culinary Institute of America, and Cornell University.