Because I just read the NYer subscription exclusive* writeup by Helen Rosner, and it sounds delicious — although she seems to prefer the OG locash in L.A.!
*Will add the link once it’s available online for a broader audience 
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Et voilà:
Gjelina in LA is outstanding but it so heavily relies on the local fresh produce that it is hard to replicate somewhere else. It might still be a very good restaurant in NYC but one should go in not to expect Gjelina LA
I’m more likely to make it to the east coast dependance than its L.A. Stammhaus.
Gjelina LA is worth the extra money for the detour with your private jet
I’ll keep that in mind for my next business trip 
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There is also a nice looking cookbook for those of us who are not so endowed. (We like to say “hedge fund fat cats”, but don’t really know what that means.)
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In case you are still considering there is a first report on FTC which sounds promising
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That was my review on FTC. I’ve been to Gjelina in Venice ~7 times so very familiar with the seasonal farmers market driven approach.
We were a bit concerned with NYC but assumed April has more bountiful options and we don’t mind gourds, tubers, apples, pears and other winter harvest.
That said we thought the NYC Gjelina was very much on par with Venice. The one dish we could compare was the pizza. Same excellent crust and flavor. We very much enjoyed our veggie preparations and the frites are outstanding. I would go back in a heartbeat.
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