A friendly neighborhood Italian-American joint in NE Portland
When you think about times that bring you the feeling of comfort, of generosity, and of love, what comes to mind? For all of us at Gabbiano’s, it is sharing a meal with friends and family, where love comes from food, and drinks, and the pure act of coming together for dinner. What was at our collective dinner tables? A passed down but constantly tweaked recipe for Sunday gravy, so much pasta, chicken parmesan, bread, wine, caesar salads (sometimes with *too* much anchovies, sometimes not enough), espresso martinis, and more. Food was always made with love, and everyone always had a role in the process and a space at the table.
Gabbiano’s was created to bring those feelings of warmth, of love, of comfort, and of hospitality to our guests on a nightly basis. With a menu that respects Italian-American traditions while giving them a little Gab’s tweak, and a seriously playful cocktail list that compliments the food, you’re sure to create new memories of meals shared together, and we can’t wait to be a part of them! Come by, say hi, we’d love to see you!
Meet the Crew
It takes a village to create the Gabbiano’s experience, and we would be lost without our incredible team who cultivate the magic of Gabbiano’s & Gabby’s Next Door on a daily basis! We’re all a little goofy, a little fresh, and full of a lotta love!
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Liz has been steering the ship in the kitchen since April, 2022.
Pasta shape I’d get a tattoo of: Farfalle
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Emma’s work in restaurants started while hosting and serving during her college years. After graduating, she became a Montessori teacher, but her passion for food roped her back in to restaurants. She was a regular at Gabbiano’s before landing her first kitchen gig with us in the September of 2023. Soon after, she took over the kitchen at our bar Take Two until getting promoted to Sous Chef at Gabbiano’s.
Best Meal: Chicken Scarpariello from Cozy Royale, Brooklyn, NYC.
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Pasta shape I’d get a tattoo of: Ravioli
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Pasta shape I’d get a tattoo of: Spaghetti
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Pasta shape I’d get a tattoo of: Tortellini
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Blake entered the restaurant industry at the age of 15, washing dishes.