Gabi Restaurant is an authentic, all-day French café in the heart of Center City Philadelphia. Our goal is simple; to provide fast, affordable and delectable French café cuisine. Gabi will have all of the classics; onion soup and beef tartare, salads Niçoise and Lyonnaise, well as French sandwiches like Pan Bagnat and Croque Madame. A guest can dine with us at lunch for a quick business meal of Lyonnaise Salad, or come in after a night at the theater to enjoy some Steak Frites and a nice bottle of wine. Located in the Hanover North Broad building, Gabi’s décor, designed by Stokes Architecture, is an homage to the 1930’s French Art Deco period, The dining room is adorned with neon and brass accents and a Man Ray inspired mural, featuring photography by Peggy Woolsey.
Gabi is available for semi private and private events. For more information, please reach out to email@example.com
Peter Woolsey was born and raised in the Philadelphia area. Educated in culinary arts at Johnson and Wales University in Providence, RI, he cut his teeth in stylish restaurants in Palm Beach, Florida and Sun Valley, Idaho. After finishing a year’s work at New York’s prestigious Waldorf-Astoria Hotel, Peter moved to France in order to study pastry. Living in France and studying at Paris’ Le Cordon Bleu was a life-changing time for Peter. In France he learned to speak the language fluently and received a hands-on education about food and, more particularly, about the myriad styles of French food. During his time in France he worked at the world-famous Michelin 3-star restaurant Lucas Carton in Paris under Chef de Cuisine Fredèrique Robert and owner Alain Senderens. On his return to the United States in 2002, Peter worked in several Philadelphia institutions, including La Mas Perrier, The Striped Bass, and Washington Square. In 2008 Peter opened Bistrot La Minette an authentic French Bistrot. In 2014 Peter opened La Peg Brasserie located in the stylish and exciting FringeArts’ building across from Race St. Pier on Philadelphia’s waterfront.
Kenneth Bush grew up cooking by his mother’s side in Mount Vernon, New York. Though he originally intended on training as a chef, he couldn’t turn down his acceptance to Yale University. While at Yale, Kenneth stayed involved in the culinary industry, working at a local creperie, which he took over as kitchen manager and business manager until deciding to move to the Maryland/DC area in 2002. While working as both the GM and kitchen manager of a restaurant in 2009, Kenneth realized that his passion for food was still strong, and decided to move to Philadelphia and changed his focus to the kitchen. Here in Philadelphia he spent three years with Bistrot La Minette, where he worked his way up from the garde-manger station to the lead sous chef. In 2012 Kenneth left Bistrot to work for Garces Trading Company as a sous chef. In January 2014 he returned to Bistrot La Minette as the Executive Chef. Over the last five years, Kenneth has worked diligently to create a culture of consistency at Bistrot La Minette, focusing on ensuring that the guest experience is perfect and consistent from visit to visit.
Brad Histand was born and raised in Quakertown, PA, but spent many of his early childhood days in the many restaurants and pizzerias that his grandfather owned in Bucks and Montgomery Counties. He learned to cook at a very young age in those establishments. While working for his grandfather his main responsibilities included drinking as much soda as humanly possible, playing with pizza dough, and building up the hoagie prep for Saturday and Sunday lunch services. Somewhere along the way his grandfather taught him valuable lessons in those restaurants and food and hospitality naturally became part of his personality.
After working in many different restaurants over the years, Brad earned a Hospitality degree from Temple University. Shortly after Brad joined the team at Bistrot La Minette, which is where he met Kenny Bush and Peter Woolsey. First, Brad served as a Captain, and Events Coordinator at Bistrot La Minette and later on became the companies General Manager for 5 years. Afterwards Brad moved to La Peg to serve as the General Manager. In his 5 years of running the operation at La Peg, Brad has helped to integrate the culinary side of the restaurant with the arts and events culture of the Fringe Theater.