Lol thank you @seal for the “edit” hahahaha I guess I need to start making sure I’m wearing my glasses when posting on my phone.
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Jr, if you have had the bone in chicken parm at Chef Volas in Ac, how would you compare the two.
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I’ve got to be honest it’s been 15± years since at Chef Viola’s I don’t recall what I had at the time. It’s a pretty darn good veal chop!!
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Wait, Vola has a bone in chicken parm or is that a typo?
I’ve had the veal parm at both places and Gabriellas may be a little “nicer” but they are both very good.
Looking at my pic from up thread, I don’t think Vola’s puts arugula on theirs.
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Sorry tomt, ment veal parm.
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As most of you have read it was someone special’s 60th birthday!!! Congratulations @seal !!! I decided to take him for a good steak while he still has his own choppers.
All joking aside Gabriella’s is one of my favorite local spots something @seal and I agree on. To start we had the delicious garlic bread with a wedge salad for him and a Ceasare for me. We both enjoyed the bread and our salads, seal taking half of his home.
Entrees: bone in rib eye (medium rare for seal) lamb chops same temperature for me. We were looking forward to our meals and completely devoured them once we were served. As a result all you get are “after pics” of two excellent meals.
Side note: my lamb was over pesto, I didn’t care for the combination, felt like the pesto overpowered the lamby flavor I love. So the second chop I ate plain and enjoyed more than the first. Not knocking the dish it could just be me.
Pet peeve; when they served seal his steak they served it bone facing him. Never server bone towards customer!!! I expect better at this level, let’s face it kids this ain’t Outback!
Desert was less than spectacular flourless chocolate cake and key lime pie. Both were meh at best and in my opinion below the quality of their food.
Service spot on. Still on of my fav’s, I’m critical because I care!
My lamb 2 true double cut chops
That is picture perfect medium rare
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Nice. Happy Birthday Seal.
What is so good about the garlic bread? Caesar dressing housemade? Garlicky or anchovy-y?
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My all time favorite garlic bread was from Arthur’s Steakhouse in North Brunswick and soon to close Hoboken NJ.
A loaf of crude Italian / white bread sliced and soaked in garlicy parmy deliciousness!! This is it’s matured older brother, served on a fantastic loaf of sliced Italian round with the thick crisp crunchy crust. Heavy on garlic and oil but the perfect balance of it for my taste.
Seal and I discussed the salad because although one of my favorites I do not like traditional home made oil based dressing. Yes I know that’s authentic and I do make it myself, however my personal preference is a mayo based which this is.
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Tyvm to all who wished me a happy 60th! 
Extra huge TYVM to @NotJrvedivici A Great Friend and the best NJ board mod!
The food ( minus the desserts ) was great and the company even better. Also, kudos to Gabriella’s as they were packed on a Thursday night.
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Also, bistecca alla fiorentina is a pretty big deal.
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Love the birthday sparkler (?)!
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First, Happy Birthday!
Second, what time did you guys go? I think Thursday is one of their nights where it gets real clubby later in the night.
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I called for 6pm reservations but were told 5:45pm. The DJ was setting up as we were finishing up, yes it was getting “clubby” for sure.
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Back again last night to celebrate my birthday! (sadly my uncle / Godfather also died yesterday so a bittersweet occasion)
As I believe I’ve stated before Gabriella’s has become one of my favorite restaurants, especially since the closure of my all time favorite local spot, Raven and the Peach. (though I we just did book my daughters bridal shower at the Tea Room)
6pm reservations on a Wednesday night and by 7-7:30 the place was full. They are doing a hell of a business! Our order was:
Apps:
charcuterie board (small)
garlic bread (my personal favorite)
cesare salad (one of my fav’s)
Entree:
Bday Boy prime aged rib eye w/side bernaise
Veal Parm (son felt it was pounded too thin, not enough veal /meat taste, I like it this way)
Rigatoni (not pictured)
Halibut (special - had a bite actually very good not fishy at all)
Mac n cheese (my daughter had some of my steak)
Everything was excellent but I was a little disappointed with my steak. Over charred and under cooked (ordered medium got it rare) and a bit smaller on size. (see the bernaise next to it, that’s a small gravy boat, and yet it’s the size of the meat portion of the steak) I didn’t complain but it was unusual not to be pleased with a steak here.
Great overall night.
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HAPPY BIRTHDAY to YOUUUUUUUUUUUUUU!
(And sorry for your loss.)
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Happy birthday! Hope you have lots of nice memories of your uncle.
When did raven close? I assumed they did since it’s looked zero open for years but can’t recall actually hearing it.
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They haven’t “officially closed”, however they never re-opened after the pandemic claiming lack of staff as the reason. They are only doing banquets for now. When we visited to discuss the bridal shower they were updating the dining room in anticipation of re-opening, but knowing Richard (not personally) there is NO set time table. He moves at his own pace. (oh and thank you)
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Happy Birthday! Really need to get to Gabriella’s one of these days. I just have an issue with the whole restaurant/club vibe that some of these places are promoting these days. Am I really limited these days to eating at 5pm later in the week? Guess I’m getting too old (this from someone whose regular Thursday evening was drinks and food at STK in midtown, one of the originals of this type)
Also re the Raven. Great choice on the tea room love it there. I asked the same question regarding the restaurant a couple weeks ago when we were there and the staffing issue is very real. The waitress asked my wife if she was interested in doing some shifts at the tea room since there were several days that they were close to not being able to open due to lack of staff. There has only been one waitress working that whole room last couple times I have been there (I know it’s not big but they were doing everything). Agree with you on Richard’s timeline haha!
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