Gabrielle's Brasserie & Wine Bar

This deal is hot!

The Deal

Deal Restrictions

  • Denomination: $50.00
  • How many deals can I purchase? 2
  • Can deal voucher be used for alcohol? YES
  • Cash/Credit back for unused portion? NO
  • Use more than one deal voucher per visit? NO
  • Face value of deal voucher must be used at time of visit.
  • No cash value.
  • Not valid with any other promotion
  • Tax and gratuity not included

You are purchasing TWO $25 gift certificates for the price of ONE with each order.  Only one certificate can be redeemed per table, per visit.

For over 30 years, Chefs Tom Schaudel and Michael Ross have been thrilling the palates of restaurant-goers all over Long Island in such restaurants as Coolfish and Fiddleheads, to name a few. Their innovative style, combined with the use of fresh, local ingredients, has made an indelible mark on the culinary world. Recently, these gastronomic pioneers have partnered their talents and brought them to Gabrielle’s Brasserie and Wine Bar in Rockville Centre for all to enjoy.

Owned by Rosanne and Anthony Scordio, the interior of the restaurant features an electric yet classy and comfortable setting where patrons can embrace the dining experience. The entryway welcomes diners with a cozy lounge area, which features a 20-seat granite bar with a lit backdrop that continually changes. The dining room seats 75 guests with high backed banquet chairs adding to the serenity provided by an enormous salt-water fish tank. The outside dining area is air conditioned/heated and enclosed.

Price Fixe Lunch - $15
3 Course with Complimentary Wine
Tuesday-Friday 12pm-4pm

Price Fixe Dinner - $20
3 Course Special
Tuesday-Saturday 5pm-6:30pm
Sunday 4pm-9pm

Call for reservations.

Newsday Review
I've lost count of the myriad restaurants that have passed in and out of the Rockville Centre address Gabrielle's Brasserie & Wine Bar now calls home. The latest occupant, though, looks as though it may be staying awhile.

Several factors are at work. Both the three-course prix-fixe menu ($25 at dinner; $10 or $15 at lunch) and well-conceived wine list, devised by consultant-restaurateur Tom Schaudel, are priced to fly. Yet even the cleverest, most value-oriented bill of fare is only as good as the chef executing it. Jeffrey De Ville, who honed his skills under such culinary notables as Susan Spicer at Bayona in New Orleans and Mario Batali at Lupa in Manhattan, cooks with style and care. Of course, it also doesn't hurt that the setting is lovely, a long narrow space defined by striking mosaic work.

In the long run, though, it's what's at the end of one's fork that counts most. For starters, one night, it was buttermilk-fried chicken served with a fruity banana guava ketchup. The crunchy batter-fried strips proved remarkably moist and tender inside. Tenderness was just one of the attributes of the meaty grilled spare ribs, accompanied by corn bread with green papaya. A grilled calamari salad with artichokes, tomatoes and white beans was imbued with alluring smokiness. I especially liked the treatment of plump steamed Prince Edward Island mussels in a fragrant broth of lemongrass, chilies and fresh herbs.

Lunch appetizers were a bit simpler: a bowl of split pea soup with ham as well as a refreshing toss of baby spinach with candied pecans, pears, Cheddar and tomato. A surprise hit was a satisfying retro wedge of iceberg lettuce with Oregon blue vein cheese dressing and ripe red tomato.

On a cold night, I relished a main course of softly stewed lamb shank paired with homestyle cheese grits. Another winter treat was a thick and juicy double- cut marinated pork chop with caramelized apples, applejack ginger sauce and a potato gratin. Lighter but no less enjoyable was pecan-crusted rainbow trout with braised greens and a tomato-corn tartar sauce, a very Southern plate of food.

At lunch, a sliced grilled hanger steak was juicy and flavorsome, drizzled with a Zinfandel glaze and paired with ingenious toasted gnocchi. Flounder sauteed with leeks, tomato and capers, was also winning, plated with big puffy grains of Israeli couscous. I thought De Ville's fine crab cakes were well-matched with a perky cumin lime sauce and bright kim chee. The only off note was a Cobb salad a manager grudgingly exchanged; although I'd requested the blue cheese dressing on the side, a third of my salad was afloat in creamy white liquid. While the replacement was OK, OK doesn't quite do at a restaurant of this caliber.

At dessert, I could not get enough of the molten chocolate cake, so often an over-sweet cliché. A warm apple crisp with caramel and vanilla ice cream defined homestyle goodness. So, too, did the voluptuous "Nawlin's bread puddin'" with sour mash custard.

When planning a visit, keep in mind that Gabrielle's only accepts reservations for six or more and that weeknights are less hectic than weekends. Still, you probably won't have to rush right over -- this one has all the earmarks of a keeper.


Map: Click here for map

Website: Click here for website
COMMENTS/FEEDBACK
Certificate
Please allow 7-10 business days for shipping delivery. You may select expedited shipping method when applicable during checkout.

Contact & Directions

Gabrielle's Brasserie & Wine Bar
22 North Park Ave.
Rockville Centre, New York 11570
Phone: 516-536-6611

Click here for website Click here for map