Opened in December 1992 in a circa 1928 building, owner Paul Cocking transformed the interior into today’s romantic space by adding arches to complement the Moorish front door.
Founding chef of was the now famous Jim Denevan of Outstanding in the Field. Subsequent chefs have been Rebecca King of Garden Variety Cheese and Sean Baker of Gather. Jim began the strong relationship with local farmers that Gabriella’s continues to cultivate, and put the restaurant at the front of the organic sustainable movement. Paul served on the board of the downtown farmer’s market for several years and now, nearly all of the produce used in the restaurant is purchased directly from local farmers. Gabriella’s has been recognized in Sunset, Fodor’s Travel Guide, and many other guides and newspapers.
Our current chef is Gema Cruz who started as a prep cook twenty-five years ago. Her five years in charge have been marked by a great consistency in food, interesting menus and great kitchen morale.
95 per person – 5 courses
Gabriella Focaccia with Castelvetrano olives
Pinnacle Farms Crispy Cauliflower with black current chili oil, garlic & pine nuts
Brussel Sprouts with apple gastrique, & toasted hazelnuts
Oysters with champagne mignonette
Seared Scallop with meyer lemon mustard seed dressing
Local Dungeness Crab Cake with spicy aioli and arugula
Live Earth Farm Beets with arugula, goat cheese, candies citrus, blood orange & honey pistachio puree
Market lettuces with avocado, delicata squash, red onion & balsamic vinaigrette
Gabriella Caesar with anchovy, croutons & Reggiano
Local Dungeness Crab Salad with avocado, mandarins, radish, butter lettuce & honey lemon vinaigrette
Grilled Pacific Swordfish with caper Castelvetrano tapenade, market vegetables & polenta
Local Chantarelle Mushroom or Shrimp Risotto with garlic, white wine, cream, parsley & Reggiano
Pan Seared Duck Breast with kumquat gastrique, market vegetables & mashed potatoes
Grilled Rack of Lamb with mint chimichurri, market vegetables & polenta
Del Monte NY Steak with gorgonzola cream sauce, market vegetable & mashed potatoes
Flourless Chocolate Ganache Torte with sweet cream, berries, salted caramel
Pomegranate-Beet Panna Cotta with toasted almonds & rose water coulis
Vanilla Pound Cheesecake with sweet cream, berries & coulis
GEMA CRUZ HEAD CHEF
MANY THANKS TO OUR LOCAL ORGANIC FARMS-ESPECIALLY
LIVE EARTH, RODONI, DIRTY GIRL, BLUE HERON, SEA to SKY & PINNACLE
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