About Us
Gibraltar delivers an extraordinary dining experience for that perfect occasion or no occasion at all. Spacious window-lined dining rooms, warm colors and a beautiful, flower-lined patio exude the contemporary style and relaxed elegance reminiscent of a seaside Mediterranean resort while the knowledgeable and gracious dining room staff provides levels of genuine service and hospitality not commonly found in restaurants today. To further enhance the experience, a Wine Spectator "Award of Excellence"� winning wine list offers over 350 selections.
Boasting a ZAGAT food rating of (28/30,) the approachable cuisine at Gibraltar is as visually compelling as it is delicious. Inspired by the seasons, utilizing the absolute best ingredients, at the peak of freshness, from the fertile Pennsylvania Dutch Country and around the world, acclaimed Chef-Partner Carl Vitale creates magnificent dishes bursting with purity of flavor. The very best line-caught, wild fish and shellfish flown in daily, from around the globe, prime beef, organic local poultry, lamb and pork are cooked utilizing innovative preparations highlighting the incomparable Lancaster County locality with the timeless nuance and subtlety of Mediterranean technique.
CHEF CARL VITALE
Carl Vitale, Chef/Partner of Gibraltar in Lancaster, PA has been cooking great food for over 25 years. A Grand Diploma recipient of the French Culinary Institute, Chef Vitale honed his skills in a variety of positions with some of New York City's toughest and most talented chefs before taking on leading roles in a number of stellar kitchens including 3 years as Chef at the Italian, Venere; 4 years as Rounds Chef at the top rated Union Square Cafe and 3 years as Chef de Cuisine of the Westhampton Grill. Chef Vitale has also held positions as Executive Chef of the Polo Grill in Long Island; Chef de Cuisine at Giorgios of Gramercy and Chef de Cuisine at the Manhattan Bistro. In addition, Chef Vitale has had the opportunity to work on a number of noteworthy projects including:
Coalition for Sustainable Cuisine Dinner - Prepared an eight course dinner at the United Nations along with Chefs Grey Kunz, Andre Soltner, Alan Susser & Patrick Clark
James Beard House - Planned and executed a multi-course dinner
Participated, along with many of NYC's top chefs, in the Annual Share our Strength Dinner to benefit the homeless of New York City
Assisted Michael Romano and Danny Meyer with the research, recipes, test cooking and promotion of their best selling "The Union Square Cookbook". Growing up in an Italian family along with the years I spent with Chef Michael Romano at Union Square Cafe were the greatest influences to my development as a Chef. I learned to appreciate great food through my Italian heritage and learned to respect the integrity, freshness and seasonality of each and every ingredient from Michael, Says Chef Vitale. After all, creating an amazing dining experience is what we are all about at Gibraltar. My greatest responsibility is the guest, not only their food, but the entire experience.
