Amidst the charm of a small New England town you will find a restaurant pulsating with cosmopolitan activity. This is the result of Mauricio Salgar’s dream of opening an upscale restaurant. The partnership of Mauricio Salgar, proprietor/operator of The Black Seal in Essex, CT. and Joseph Shea, owner of A. J. Shea Construction, was the match needed to carefully restore this Victorian architecture and open Gabrielle’s (which is named after Mauricio’s daughter). Mauricio Salgar is a graduate of The New York Restaurant School. He has spent most of his life traveling to the best restaurants in the world. This is his passion! Joseph Shea is the person who rebuilt and maintains the restaurant to its high standards. With the arrival of Chef Dan McManamy, the final piece was now in place.

The path through the cottage garden leads to an eat-in bar where you can enjoy your favorite drink or have dinner while the gleam of polished wood warms the easy and informal setting. From below a romantic balcony the main entrance opens to well-napped tables spaced for privacy. Select exotic plants on display welcome you to enjoy a gracious Continental hospitality. Original artwork is strategically placed throughout Gabrielle’s to enhance their patrons’ dining experience. The enthusiasm and cordial efficiency of the attentive staff modifies this quiet elegance with the casual comfort of bistro dining.

J. Daniel McManamy introduced country French cuisine at “Daniel’s Table” when most of Connecticut was barren culinary land. Through the years of experience and extensive travel, he cultivated his repertoire. His affection for Thai cuisine is echoed in some of the Asian dishes that were skillfully prepared with spices and herbs. Mediterranean, Italian, Moroccan, and bistro fare mingles traditional with contemporary American Cuisine.

Chef Daniel McManamy has imaginatively interpreted the disciplines of classic French cooking into Gabrielle’s own distinctive culinary personality. He has designed a concise, well-balanced menu embracing appetizing foods of varied ethnicity. His commitment to culinary excellence is reflected in a professional grower’s size greenhouse annexing the restaurant, guaranteeing kitchen support of fine herbs, salads and rare vegetables.

A Troika pulled by sound business practices, under careful maintenance and driven by creative forces is a successful combination for winning the culinary race. This philosophy sets Gabrielle’s apart from the competition and raises the bar on culinary excellence.

Gabrielle’s invites you to an international dining experience.