The House
On a building that has stood for one hundred and twenty winters, a chef opening his first room, and the very particular kind of dining we are setting the table for.
The Gottlieb has been standing on Arnold Avenue longer than the airplane has been flying.
Built in 1906 as a dry goods store, the Gottlieb has always been a room that wanted to feed people, in one way or another. We took the bones, refused to sand them down, and lit a fire in the back.
Tin ceilings remain. The walnut bar is original. The kitchen is new.
Imer Jose Garcia
Executive Chef · The HouseThe food on this menu is rooted in familiar flavors, reimagined through a creative and modern lens.
That is the chef's own description of what he is doing here, and the simplest way to read what arrives at the table. Classic influences, contemporary techniques, the occasional borrowed accent from somewhere further afield.
Garcia wants the room to feel personal: dishes that revisit favorites you already know (the Caesar, the lasagna, the rigatoni) while introducing newer ideas alongside them. The reworked Caesar is still a Caesar. The wagyu lasagna is still lasagna. The birria ramen is the room speaking with its outside voice.
He runs the kitchen. He writes the carte. The dishes change as the seasons do, and as he learns the room.
Three things we hold to.
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N° 01
The room is the recipe.
A dining room is not a stage for the chef. It is a room for the guest. We cook to the room (its acoustics, its light, the temperature of its plates) first.
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N° 02
Restraint over reach.
Three ingredients done with conviction will outlast nine done with ambition. We edit aggressively. We say no, often.
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N° 03
The local fish first.
We are six blocks from the inlet. The fish, the oysters, the scallops on the menu came in this morning. If they didn't, they aren't on it.
"Familiar favorites,
reimagined through a
creative and modern lens."
Three ways to dine.
main floor.
open table.
in front of the line.
BYOB welcomed.
Come for dinner.
We've made the room.