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Gibraltar delivers an extraordinary dining experience for that perfect occasion or for 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 a knowledgeable and gracious dining room staff provide levels of genuine service and hospitality not commonly found in restaurants today.
To further enhance your experience, Gibraltar offers a Wine Spectator “Award of Excellence” winning wine list with over 350 selections as well as a beautiful bar and lounge area where good company and magnificent cocktails await. Gibraltar Bakery prepares fresh breads and pastries daily as well as providing extraordinary wedding and event cakes for your next special occasion.
The Keares family welcomes you to experience true hospitality.
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C H E F I C A R L I V I T A L E
Chef/Partner Carl Vitale has earned a multitude of awards and honors over a distinguished culinary career spanning nearly 26 years. A graduate of the French Culinary Institute, Chef Vitale spent two decades earning his stripes in many of New York City’s best restaurants.
As a young chef, Vitale had the unique opportunity to work alongside the very best, learning from the world’s true top chefs. Michael Romano at Union Square Café, Terrence Brennan at Picholine, Tom Colicchio at Gramercy Tavern, Rocco Dispirito at Union Pacific and Mario Batali at Lupa and Babbo to name a few. These chefs provided much of the inspiration and hands-on knowledge that led to Chef Vitale developing his own personal style. Inspired by the seasons, utilizing the absolute best ingredients, at the peak of freshness, from the fertile Pennsylvania Dutch Country and around the world, Chef Vitale creates magnificent dishes bursting with purity of flavor. The best line-caught, wild fish and shellfish flown in daily, prime beef, organic local poultry, lamb and produce are cooked utilizing innovative preparations showcasing the incomparable Lancaster County locality through the timeless nuance and subtlety of Mediterranean technique.
Chef Vitale’s culinary talent and hard work has helped earn Gibraltar the reputation as Central PA’s top restaurant, earning a near perfect 27/30 ZAGAT food rating in addition to many other awards and accolades.
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| PASTRY CHEF DIANA PENNI I I
 “Pastry is my passion,” admits Gibraltar Pastry Chef Diana Penn, a northern New Jersey native, graduate of Peter Kump’s cooking School and distinguished alumnus of the prestigious Culinary Institute of America, where she graduated 1st in her class.
Chef Diana’s early training began in local bakeries, restaurants and hotels. An apprenticeship ultimately took her to New York City, where she continued to develop her pastry skills, eventually landing a position at the Symphony Café with James Beard award-winning Pastry Chef Richard Leach, known for his dramatic architectural dessert designs and presentations. She later moved on to take a position at Le Celebrites, in the Essex House, to work with world-renowned Master Pastry Chef Andre Renard, whose sugar work, specialty cakes and chocolate showpieces are legendary.
After leaving New York City, Diana relocated to Reading, PA where she did dessert development work for Sweet Street, the top wholesale cake manufacturer on the east coast. She later went on to run the bakery for Clemens Markets, servicing 21 stores and opening the extensive retail pastry and cake department of their upscale premier culinary market, Food Source, located on Philadelphia’s exclusive Main Line.
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