{"id":38758,"date":"2022-10-14T06:59:09","date_gmt":"2022-10-14T06:59:09","guid":{"rendered":"https:\/\/www.mapsofworld.com\/travel\/uncategorized\/gabriella-cafe-santa-cruz"},"modified":"2022-10-14T10:44:12","modified_gmt":"2022-10-14T10:44:12","slug":"gabriella-cafe-santa-cruz","status":"publish","type":"post","link":"https:\/\/www.mapsofworld.com\/travel\/blog\/restaurant-review\/gabriella-cafe-santa-cruz\/","title":{"rendered":"Gabriella Cafe, Santa Cruz"},"content":{"rendered":"\n\n
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\"Gabriella<\/a>

Gabriella Cafe at Santa Cruz, California<\/p><\/div>\n

Gabriella Cafe<\/strong> is a funky, classic little French bistro located in downtown Santa Cruz. The d\u00e9cor is eclectic \u2013 the tables don\u2019t all match, the interior is a series of little rooms \u2013 the layout doesn\u2019t really make a lot of sense \u2013 and the overall impression is sort of French countryside-y, if that makes any sense.<\/p>\n

And the food? It\u2019s fantastic. This is classic, perfectly executed bistro food \u2013 earthy, rich, simple (but sophisticated) and good. It\u2019s a cozy, romantic restaurant and an ideal place to settle down and enjoy a really good, leisurely French meal. It\u2019s also a place that takes very seriously the goal of working with the many area farms for their produce, and the results are fantastic.<\/p>\n

The Location<\/h2>\n

Gabriella\u2019s is on Cedar Street in downtown Santa Cruz. There are several parking lots and garages within a quick walk, so parking isn\u2019t a problem, ever. Just be prepared to pay a few dollars.<\/p>\n

Address:<\/strong> 910 Cedar Street, Santa Cruz CA 95060<\/p>\n

Phone:<\/strong> (831) 457-1677<\/p>\n

The Hours<\/h2>\n

Interestingly, Gabriella\u2019s is open every single day except Christmas. Hours are: Monday \u2013 Friday: 11:30-14:30 and 17:30-close; Saturday and Sunday: 11:00-15.00 for brunch and 17:30-close<\/p>\n

Ambience<\/h2>\n

Casual, funky and elegant. Local art from Santa Cruz artists adorn the walls, with fresh flowers and lamps and things. It\u2019s very minimalist \u2013 there are no table linens, settings are simple and not fussy, and the entire place has a country feel. Although there are plenty of windows, and the place is airy and filled with light when it\u2019s daylight outside, in the evening it becomes somewhat dark and more intimate. It\u2019s also kind of quiet \u2013 this is the opposite of Akira <\/a>\u2013 it\u2019s a well-heeled, older clientele here, and it\u2019s easy to have a conversation.<\/p>\n

Service<\/h2>\n

Efficient, personal and good. This is the exact opposite of a big, corporate-owned restaurant \u2013 it\u2019s small, and owned by one person, who\u2019s on the premises a lot, so the servers tend to stay with Gabriella\u2019s for a long time, and really know their stuff.<\/p>\n

The Price<\/h2>\n

Expensive. Dinner, drinks, dessert and coffee for two ran to about $150, including a tip.<\/p>\n

The Food<\/h2>\n

Great. Just great. Bistro cooking like this is warm, family-style food, with robust dishes, easy, not fussy. There\u2019s nothing at Gabriella\u2019s that\u2019s especially tricky, or that demands that you sit up and admire it. They don\u2019t try to make castles out of their preparations. This is food you eat because you\u2019re hungry, not because you need to do research for your doctorate in food preparation.<\/p>\n

And it\u2019s also food that draws heavily on local producers. Santa Cruz and the surrounding area, especially up along the coast, is filled with small, family-owned farms that produce everything from vegetables to cheese, eggs, poultry and so on. Gabriella\u2019s makes full use of this bounty, and builds their menus around it. In fact, the menu lists who their farmers are, and is filled with regional names like Dirty Girl Produce, Live Earth Farms, Everett Family Farms and so on. These are the best the Bay Area has to offer, and it\u2019s what Gabriella\u2019s works with. They also have an extensive list of Northern California wines \u2013 again, in keeping with the goal of working with local producers whenever possible.<\/p>\n

First appetizer was Brussels sprouts, with hazelnuts and apple gastrique. I hate Brussels sprouts, as anyone with any sense of taste would. Yet, a year ago, I had a dish of them that was made by someone who really knew what they were doing, and it was a revelation. These were the same. They were, I think, deep fried, and served with a sweet sauce, and they were wonderful. The sweetness of the sauce set up a fantastic contrast to the underlying bitterness of the sprouts, and the dish was wonderful.<\/p>\n

The other appetizer was the beet salad which, first of all, was beautiful simply to look at. Slices of fresh, roasted local beets, along with wild arugula, honey-pistachio pur\u00e9e, candied citrus & herb ch\u00e8vre. This wasn\u2019t a salad \u2013 it was more like a small sculpture, and the results were delicious.<\/p>\n

For entrees, we first ordered the pork shoulder, which came with leek \u2013 potato croquette & pear gastrique. The shoulder was wonderful \u2013 rich, earthy, and really deep flavor \u2013 it had obviously been marinated for a long time, then slowly cooked. The croquettes were a nice, fun counterpoint \u2013 light and crispy, and sort of a twist on the chicken croquettes people would get in school.<\/p>\n

The second entr\u00e9e was a ribeye steak, which came with grilled pears, Gorgonzola cream, green beans and mashed potatoes. Comfort food, this was, but damn good \u2013 a rich, savory dish, nicely set off by fresh, perfectly-cooked green beans.<\/p>\n

Finally, dessert was a ganache cake, which was also terrific. Unlike the cakes I\u2019ve had elsewhere, this wasn\u2019t a leaden chocolate bomb that seemed to be half candy bar. It was a light-but-rich, solid cake, and the perfect finish to the meal, delivered without overpowering us with chocolate.<\/p>\n

All in all,\u00a0Gabriella Cafe<\/strong> is a classic French bistro, and the perfect place to go for a romantic dinner, or a great meal on a chilly night. Or anytime, for that matter.<\/p>\n","protected":false},"excerpt":{"rendered":"

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