ALWAYS FROM THE HEART
From grandmother's helper to chef restauranteur—from the Yucatan countryside to urban San Francisco—every step for Gilberth's has been graced with love and friendship.
RECIPES FROM "LA ABUELA"
'La abuela' is Spanish for 'Grandmother.' And it's from his grandmother that chef and owner, Gilberth Cab, first learned to meld the clean yet complex flavors of the Yucatan Penninsula.
Today, Gilberth's pan-American fusion approach stems from a variety of influences: his grandfather's produce stand, his experience at renowned San Francisco restaurants like SPQR and Kokkari, and his wife Julia's El Salvadorian inspiration. He also loves to incorporate the refreshing flavors of the tropics—like lemon, lime, grapefruit and papaya—in surprising ways.
DECOR FROM FRIENDS & NEIGHBORS
Much of the magic of Gilberth's relaxing yet edgy space exists through the kindness of friends and associates. Gilberth himself made some of the furnishings. The carpentry was created by Collier Ostrom. The chicken mural was painted by artist, Lynne Rutter and the prints are part of a stunning collection from photographer, Sarah Christianson. Even the shelves housing the wine glasses were a gift from Gilberth's landlord, Greg Markoulis of AIC.
WINES FROM SOUTH AMERICA (MOSTLY)
Gilberth's wine importer stocks Gilberth's cellar with wines that not only complement but belong with the artistry of their South American/Latin cuisine. So the wine list is an exciting blend of emerging South American delights from Chile and Argentina—as well as a few from Spain, France and Portugal. Plus, the warm inviting atmosphere is the perfect setting to enjoy some bottled South American sunshine.