When it comes to great food, we believe tradition and innovation go hand in hand. Our chefs embrace  the beauty and bounty of Maine, while presenting plant-based cuisine that is bold and full flavored. The Gothic serves as our culinary incubator to test new concepts and experiment with innovative culinary technique. This Memorial Day The Gothic will host the launch of Arata, showcasing seasonally influenced ramen, small plates, steamed buns, an extensive cocktail and organic wine program and Japanese inspired desserts unique concepts. Learn more about Arata.

Originally built as The Belfast National Bank and named the ‘Gothic Building’ by Portland Architect George M. Harding in 1878, the High Victorian Gothic style adorns every corner of Belfast’s flatiron building. Today, The Gothic’s main dining room retains the original 16 foot tin ceiling, while both it and the bar room are surrounded by period wall moldings and window frames. Our kitchen has been refashioned as a state-of-the-art cooking environment, and our lower level has been crafted into an experimental preparation space.




Press Inquiries

Please contact Magrino
Mary Ogushwitz
(212) 957-3005






Sydney-born Tom Halpin was sous-chef at Noma in Copenhagen for Four years. Since he’s left Copenhagen, he’s won Iron Chef while consulting at Ad Lib in Bangkok, Thailand. He then returned to Australia to open Silvereye Restaurant with fellow Noma alum Sam Miller. He’s currently traveling on a worlwide cooking tour, this year he’s been to Thailand, Moscow, London, Malaysia, Columbia and Mexico. Each menu differs greatly and shows off Toms appreciation for vegetables and exploring local techniques and flavors.
this is just filler
Tom and Chef Scott Winegard met at Noma 5 years ago and maintained a friendship and always thought it would be great to cook together again.
When Tom let Scott know he was planning to pass through Los Angeles it only made sense for them to make this happen.
this is just filler
Tom will be Joining us as Guest Chef at Plant Food + Wine on January 20th where he will be preparing a special 7 course dinner menu. We look forward to share Tom’s talents with you.
this is just filler
To purchase tickets to the event click here