Gabrielle's

Chef Jason Groten, in his 7th year at Gabrielle's (Bricco’s, Sigs, Grants and Max on Main) retains his own signature as the creator of dishes that result in a sophisticated, light and clean menu. Chef Groten says, “I enjoy creating simple and approachable food,” a statement which articulates his philosophy for a modern dining experience. Gabrielle’s is the emergent taste of the Connecticut...

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Gabrielle s Restaurant is a full-service restaurant that offers casual dinning options. The restaurant serves a variety of appetizers, desserts, salads and entrees. Its menu includes duck liver mousse, crispy fried calamari, carpaccio of beef eggs Florentine, pizza margherita, sauteed tenderloin tips, and potato and goat cheese ravioli. Gabrielle s Restaurant also provides warm goat cheese,...

This Victorian-era house with a gazebo-like front porch has been a culinary landmark in the area since 1979. The setting is elegant and welcoming, with a restraint in décor that makes the small spaces seem roomy. The general theme is Mediterranean, and a few of the region's finest ingredients—figs, prosciutto and excellent cheeses—appear throughout the menu. But French, Thai, American and...

Featured Chef J. Daniel McManamy has over twenty-five years of experience working as a chef in a variety of establishments and gaining extensive knowledge of different cuisines, techniques, and management skills. He has been the chef at Cafe Routier, Old Lyme Country Club, The Inn at Chester, Restaurant Du Village, The Old Lyme Inn, Daniel’s Table, and has instructed at The Connecticut Culinary...