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  • Writer's pictureDiana Brandt

Restaurant Opening: Gabriella's Contemporary American Cuisine

Gabriella’s Contemporary American Cuisine is set to debut later this month at 10155 East Via Linda Road, Suite H 134 at The Mercado at Scottsdale Ranch. Opened by husband-and-wife business partners Anthony and Anna Barr, the dining concept brings to the area an intimate and comfortable dining space in which to enjoy relatable yet artfully crafted cuisine for the whole family.

“We are so excited to bring our upscale-yet-approachable cuisine to the diners of Scottsdale,” says co-founder Anna Barr. “We take much pride in every dish that comes out of our kitchen, and we’re dedicated to, and passionate about, creating memorable experiences through a welcoming atmosphere, spectacular service, and exceptional food.”

Prior to their move to Scottsdale earlier this spring, Anthony and Anna — married for 18 years with two children together — had been living and working in San Francisco running two of the Bay area’s largest and most successful corporate catering and event planning companies, Fork & Spoon Productions and Above & Beyond Catering. Once COVID-19 hit and large events and weddings began getting cancelled as new restrictions on group gatherings came to light, the couple was forced to lay off 50 staff members. They foresaw what was coming and knew they needed to make a decision — and a change in their lives.

Anna approached Anthony with the idea of simply picking up, moving, and making a fresh start somewhere else. This led them to visit Scottsdale in April for the first time in their lives. The entire family immediately fell in love with the area. The couple used their combined experience and knowledge earned building San Francisco’s most sought-after catering and events companies — and the concept of Gabriella’s Contemporary American Cuisine was born.

The menu features familiar American cuisine, including vegan and vegetarian selections, elevated and executed with the precision of the highly trained Chef Anthony. Highlights begin with appetizers such as the Stuffed Cheese and Bacon Tater Tots; Sweet Corn and Wild Mushroom Tamale with cumin crema and avocado salsa; and Impossible Sloppy Joe Sliders with Daiya cheese. Featured salads include the Arugula and Frisée Salad and the Field of Greens. A Chef’s soup of the day is also available.

Menu mains consist of Sandwiches such as the Short Rib Grilled Cheese with white cheddar on sourdough bread; Gabriella’s Crispy Chicken Bahn Mi with pickled vegetables, roasted jalapeno and cilantro aioli; and Dungeness Crab and Lobster Roll; Pastas and Grains from the Baked Creamy Pasta with baby scallops, heirloom tomatoes, torn basil and toasted brioche crumbs to the Pasta with Lemon Sage Marinated Grilled Chicken with broccolini, garden peas and white wine; and Entrees including Grilled New York Steak with wild mushrooms and red wine demi served with garlic smashed potatoes and garden vegetables; Seasonal Risotto with garden vegetables, black truffle and parmesan cheese; and Grilled Fresh Catch with celeriac root puree, baby garden vegetables, maple lardons and orange miso glaze. Weekly specials, such as Tomahawk Tuesdays and Fried Chicken Fridays, are offered on select days.

Choices for the kids and a robust selection of desserts — Praline and Cream Crème Brulee, Strawberry Shortcake, and Hot Fudge Sundae, for example — round out the menu along with a full bar featuring local brews, house wine and specialty craft cocktails. 

In accordance with state regulations and CDC guidelines, and to ensure safety of its guests, Gabriella’s is configured to offer limiting seating during COVID. The welcoming and comfortable interior dining space currently accommodates 40 people and the large patio can seat up to 60 guests while still meeting social distancing requirements. Gabriella’s is open daily from 10:00 a.m. to 10:00 p.m. Menu is available for dine-in and take-out. For more, visit


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