Sitting outdoors was quite loud due to all the motorcycles showing off. And vague smell of stagnant water probably from the recent storms. Clearly, neither of these things are in the restaurants control. Beautiful setting, great food, and outstanding service.
It’s rare that you find a French restaurant that offers delicious food, ambiance, and service. The wait staff was attentive and friendly. The food was delicious. You can’t miss with a meal here. Top scores for Gabi.
Friendly staff serving excellent food in a nice environment !
Food was so amazing, the escargot was great and really flavorful. The three cheese board was really well put together. I think the star of the meal was a tie between the duck and the pot de creme - both so great! Service was awesome too!
We had an amazing experience during Restaurant Week. The food was divine - they had a foie gras pate special that we're still talking about it. Two of us had the duck breast and one of us had the chicken, again, just scrumptious! Sometimes during RW the portions and/or the preparation aren't as good as they normally would be. Not the case with Gabi. Also, the service was second to none. Our server Michael was very accommodating as was the host and even the bartender, Chris. He went so far as to put a ride for us to the train station on his UBER account when my friend had a problem with her account. Can't wait to come back!
Gabi proved to be a hidden treasure. We visited to celebrate my wife’s birthday. The staff all came over to wish her a happy birthday throughout the dinner even though I had only mentioned it to the host and included it in the reservation details. We ordered off of the restaurant week special menu was were extremely happy with the range of on and off menu options. My wife had the French Cheese Plate appy and the Trout dinner and she was very pleased with the preparation and presentation. The taste was very satisfying to her. I ordered the food gras appy that was a menu add on and the duck dinner. I have never experience such a wonderful presentation and preparation of a duck dinner anywhere. The restaurant staff finished the meal with very nice dessert options and served my wife with a birthday candle. This was such a great evening and I can’t wait to return to the restaurant in the near future.
It was a wonderful dinner. Party of 2 had escargot , French onion soup as an appetizer - entrees duck breast and trout - desserts pot de creme and eclair . We also had glasses of the Kronenbourg beer .
Loved the menu variety. Every choice by our party of 5 was perfectly delicious!
The food was excellent it gave us an opportunity to try things we had not before such as escargot and duck. The service was outstanding I would definitely recommend.
Great spot. Excellent Creme Brulee. Look forward to a return visit.
Very happy to have this new restaurant in this area! Excellent service and ambiance.
I’ve never had a bad experience at Gabi. Always wonderful food, staff and atmosphere.
Fabulous! Great service & food.
The food is great and the service was very polite and prompt. I had a mixed whisky drink that was awesome. It was also cool to have some items that I have never had before like escargot and Foie gras.
Delicious food with portions in abundance and great service.
What a great end of the week. This was my second and will not.be my.last visit. May make it a once of month treat to.look forward to.
We were coordinating our daughter’s wedding and came here for dinner after the meeting. Food was delicious. Service was great. A gem of a restaurant.
A fine experience all around. The food was just what a French cafe should be -- a lovely rich cream sauce on the chicken, a not-too-sweet dessert, and seasonal salads and veggies. My friend's fish was spot-on and the ratatouille crackling fresh. Terrific service. I am in a wheelchair, but the place is totally accessible -- a rare delight in that way.
FIRST COURSE- Artichokes with Fig, Hazelnuts and Lemon Aioli... The artichokes were a bit tough and the fig slice at each center was dried… sweet but not flavorful. I assumed a fresh fig component, which would have been great had the artichokes been tenderer. The best flavor contribution came from the toasted hazelnuts and the lemon dressing. I can imagine that lemon Aioli in a myriad of applications.
ENTREE Steak & Frites... The steak was excellent and I was able to trade out the Frites for Pommes Purée. The mashed were much better in flavor tonight than last time, richer in texture, heftier (not watery) in mouth-feel, and hotter! (They were tepid last time.) The steak (terres major) cooked beautifully and was full of flavor. I ordered "medium rare" and that is how it arrived. The peppercorn cognac sauce was spot-on. I'd have it again.
DESSERT: I had the Caramel Ice Cream & Mango Sorbet. They were tops in flavor, temperature and texture.
WINE/DRINKS: Decent, not great. Both the Merlot and Pinot Noir were a bit too "Sunny," thin and acerbic on the finish. The Vodka Arnold Palmer Iced Tea was a bit too tart and very pale in color, even for a 50/50 Lemonade Ice Tea.
SERVICE: My server was great, allowing me to taste the wines, swap out the frites for mashed and have both sorbet and ice cream. Nice guy, but a bit shy; little eye contact, and seemed to need to walk away while I was still speaking. The front of house fella was a bit presumptuous. I arrived 20 minutes early and asked if it was a problem. (No one was dining yet inside or out at 5:20pm.) He gently asked if I wouldn't mind waiting outside for 30 minutes. Like a fool I thought he was being honest per some Covid issue. I wore a mask. No one was there, so maybe a kitchen problem? It finally dawned on me he was pulling my leg. Really? I'm old enough to be his father and ready to drop $$$. He was polite when I left, thanking me by name. No harm done. 2 of 3 courses were solid!
Gabi's food is very good– the cognac peppercorn sauce alone is excellent.
The food was absolutely incredible! Drinks and service were amazing (thanks Alex!). We will definitely be back in the future to try whatever new offerings come up!
On approach to the restaurant, the atmosphere is very nice and the host seated us quickly and politely. The outdoor dining allowed for a beautiful environment but the noise on broad street was very distracting. There were loud motorists throughout the night which took away from the ambiance. Unfortunately; that was the best part of the experience, and it wasn’t ideal. The food left little to be remembered. The vegetable platter was cold and flavorless. The dip was oily. The bread was not warm, but the butter was good. The trout entree was truly a disappointment. The fish was small and lean with little meat. Additionally, the fish lacked in flavor other than butter. The accompanying sauce also lacked in depth and richness making the dish difficult to enjoy. The worst part about this experience was the encounter with our waitress who initially dismissed our concerns about the lacking taste of the fish. She eventually offered to add sauces, rather than compensate us for the dish. AND she charged for the sauces. The duck dish was flavorful, though a bit tough. The crime brûlée was also a nice end to the night. Overall, disappointed by the customer service and inconsistent flavor of the dishes. The ambiance is nice, but there is room for improvement.
Certain things just work there. Again, the smell of newness and cleanliness when walking in is a real plus. For me, the smell of “clean” is the best welcome you can give me. The appetizer of Salmon Tartar with Avocado and Cucumber was beautifully presented and very tasty. Cucumber is an inescapable flavor. Like dill or cilantro, it isn’t there to blend; it’s there to do its own thing. It did here too, but in a balanced way that still let the fish sing while the avocado contributed its buttery mildness. And the cucumber’s crunch was a real asset. The micro-cress afforded a delightful foil. It was textured (young enough) and portioned to enhance, not mask the timbale of fish. PS: The bread and butter is just heavenly.
Trout Grenobloise: A Grenobloise is based in browned butter with capers and lemon supreme sections. The sauce was lovely although without any lemony element or capers either. The Haricots-Verts were a bit too well cooked for "al dente," but they weren't limp. The fish was perfectly cooked and utterly delicious. That said, the balance of the plate was a bit off. The trout was the smallest trout I’ve ever eaten and the dish was dominated by the string beans. I ordered the pommes purée, which was crucial for me; I need a starch. They were elegantly smooth but a bit thin in mouth feel, not watery, but thin. The dessert was delicious. They serve single choices of either home-made Caramel or Vanilla Ice Cream or home-made Mango or Raspberry Sorbet. I asked for a twofer of Vanilla Ice Cream and Raspberry Sorbet and I was accommodated. The Vanilla Ice Cream was about the best I’ve ever tasted and the Raspberry Sorbet was divine, so good that the pairing could have been elevated further with some rosemary honey drizzled on the raspberry or some candied orange zest and a dash of Grand Marnier on the vanilla. Some berries would have been a plus. The wines were terrific. The wait staff is superb. Nancy did a great job as my server.
great happy hour. drinks were really good and food was great. very nice staff. will definitely come back here
Great food, awesome staff! Love this place
Terrific food, authentic French Bistro style. Good wines, well priced. We had a great time celebrating a birthday. Highly recommended.
The staff was attentive, uber knowledgeable, fast and very friendly. The food was prepared to exacting standards. From the escargot & foie gras to start, through tender, juicy monkfish and the duck cooked to a perfect medium, everything was terrific.
We'll be back again and again.
Had a wonderful dinner there about 6 weeks ago. Took 3 guests there last night. After 45 minutes the waiter told us that food was just being played. But food didn’t arrive for another 45 mins. It was lukewarm and overcooked. Service remained poor through the evening.
A good menu but needs to be consistent. And focus on more attentive service. I had to rise twice to get his attention
The food was as usual excellent. The chopped salad and pate were superb.
The service wasn’t nearly as good. The server never brought ice or napkins
as we requested. The drinks were cleared before we were finished.
My family and I had an amazing evening here. Everything was outstanding - food, service, table. I would 100% recommend eating here.
I really liked the idea of a French riff on Insalata Caprese with Chevre replacing Mozzarella. in the TOMATO SALAD. The tomatoes were ripe and lovely in texture, but these heirlooms didn’t have the robust flavor I'd look for in a salad with classically few and very clear ingredients. They had an almost floral delicacy to them, not the red-blooded power of a tomato that would have stood up to the Chevre, which was sharper than I expected, far sharper than the traditional fresh mozzarella. The idea of under-plated basil oil with some torn red basil as a garnish was very good. And the sherry vinegar was balanced with the basil oil. That said, there was an assertiveness in the dressing that challenged the demure flavor of these particular tomatoes. One of the best things of this salad is that it was seasoned perfectly. DUCK BREAST: I know that I never need to order duck to temperature from Chef Kenny; that’s something that always is going to turn out right. The ample portion of duck was flavorful, done to a turn, and brought to glory with the cherry purée. That fruit sauce was also strong enough that it went well with the smokey aspect of the potatoes. Chef told me that he smokes the onions, not the potatoes. The purée was tasty on its own but it also created an added sauce for each bite of the duck with the cherry. After tasting each, I only forked them together for the rest of the plate. The little touches of scattered snap peas added some freshness and lift for both palate and eye. Duck Heaven. Without hyperbole, the GATEAU was the best chocolate dessert I’ve had in years. The chocolate was vivid, made more so by the coffee in the cream. The cake texture was completely tender. The whip was surprisingly light in mouth-feel and eyebrow-raising with its hit of coffee flavor. My terrific server, Mike, said that Chef Ken is also the sweet chef. 3 stars for the salad, 5 stars for the duck and 5 stars for the dessert. Super wines and service too.
I always feel special at Gabi. Great service and great food.
Love this place. It is just beautiful inside. Food is always wonderful. Highly recommend it.
Lovely place. Love the menus and scope. Staff is excellent. Atmosphere is a little sterile in the daylight. Will definitely be heading back to try the duck!
It was worth the short trip to Gabi from west Center City for a delicious French dinner. We drove and there is a parking lot next to the restaurant with a very reasonable flat rate for weekend parking. Our dinners were exceptionally good. Two of us had the escargot and duck confeit with a delicious orange sauce which were very good. The onion soup was declared the best in Philly by one of us, and the cheese tart and hamburger were highly praised, too. We will return.
Good experience at a good restaurant, and Alex was an excellent waiter, but noisy on North Broad Street. Maybe next time, we eat inside.
A beautiful setting was a great start to our dining experience. Very pretty outdoor seating. Classic French food done well. The service was great. Delicious cocktails. Elegant wine list. I would recommend that they should make fresh frites.
Food was great. Service was excellent. Since we were dining outside it got a little loud with all the traffic and construction on Broad St but we expected that.
We are Gabi regulars and love it. Great food, great atmosphere.
Gabi offers takeout which you can order by calling the restaurant at (215) 377-9407.
Gabi is rated 4.6 stars by 427 OpenTable diners.
Yes, you can generally book this restaurant by choosing the date, time and party size on OpenTable. Due to local restrictions, this restaurant may not be accepting reservations at the moment.