The story
Two Gabrieles.
One block.
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Gabriele & his father
Chef Gabriele & Robin
Gabriele Brownstein grew up in Sardinia. His father and brother are still there, running Trigu Italia — a small export company that sources directly from local producers. He came to Seattle ten years ago and worked his way through the restaurant industry.
Gabriele Russo grew up in Naples in a family of chefs and shop owners. He brought the same instincts with him.
They opened Bottega Gabriele in 2025. Everything on the menu — the meats, the cheeses, the olive oil — comes from producers they chose themselves. Casa Gabriele is across the street. Same idea, at the table.
