The story
Two Gabrieles.
One block.
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Gabriele Brownstein grew up in Sardinia. His father and brother are still there, running Trigu Italia — a small export house built on direct relationships with local producers, and bespoke tours for anyone who wants to see that world firsthand. Gabriele 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.
