OPEN DAILY
11AM - 9PM
WE DON'T TAKE RESERVATIONS | IN-PERSON/ONLINE ORDERS ONLY
CLOSED: FOURTH OF JULY | THANKSGIVING | CHRISTMAS EVE & DAY
SCRATCH-MADE ITALIAN
EVERYTHING ON THE MENU IS HOUSEMADE
WE DO IT THIS WAS SO WE HAVE CONTROL OVER ALL ASPECTS OF QUALITY AND FLAVOR.
FRESH PASTA
WE HAND-CUT FROM RUSTIC BRONZE DIES, CREATING SMALL RIDGES IN THE PASTA, MAKING FOR BETTER SAUCE ADHESION.
SLOW-FERMENT, DECK OVEN PIZZA
MADE FROM (HIGH-GLUTEN FORMING) MALTED PATENT FLOUR AND FERMENTED FOR 36 HOURS BEFORE BEING SAUCED THEN TOPPED WITH 100% WHOLE MILK MOZZARELLA AND PREMIUM TOPPINGS BEFORE GETTING THE HIGH HEAT COOK IN A BLODGETT DECK OVEN TO CREATE THE PERFECT CHAR AND CHEW ON THE CRUST.
BUTCHER & MEAT WORK
FROM CURING MEATS TO MAKING OUR OWN SAUSAGES, THE PROCESS STARTS WITH BREAKING DOWN MEAT IN-HOUSE. FROM GRIND SIZE TO FAT CONTENT, BUTCHERING IN-HOUSE ENSURES CONSISTENT QUALITY AND CONTROL OF OUR FLAVORS.
MY STORY
GAMBILL'S PASTARIA IS AN HOMAGE TO MY FIRST KITCHEN EXPERIENCE
I got my start in a family-owned Italian restaurant at fourteen, and that year for Hanukkah, my mom got me a pasta maker. I've been making fresh past ever since.
I went to culinary school and did part of undergrad in Las Vegas, where I was an assistant F&B director for three casinos. From there it was Oregon for grad school, where I did a year of service with AmeriCorps, and also learned to make wine, brew beer, and distill. Nerding at a high level, I completed grad studies in business, accounting, education (bilingual studies), and law.
I tried and failed to get a winery off the ground fresh out of school during the 2009 Financial Crises, so I decided to pack my bags and set off for Guatemala. There, I cooked for a restaurant, studied Spanish, and learned to roast coffee and cacao.
The adventure seeking didn't stop there. I traveled the rest of Central America before heading to China, where I worked as a third grade international teacher for two years, and then stepped into the role of assistant principal before head of school. I also got to serve the US Embassy as a Consular Warden (sounds really cool, right?), but I didn't do much of anything (it's definitely on my résumé though).
In 2017, 50 countries traveled later, I came home to start OK Distilling Co. (Indian Grass Vodka). Having worked in the industry, I told myself I'd never open a restaurant, but hubris and passion got the better of me. In 2021, I opened Gambill's Pastaria. I've had success and failures (aka learning experiences), but through it all, the support from the community has been amazing! Also, there's nothing like hearing my littles ask me, "Can we go to your noodle work?" To all of you, thank you for not just trusting me to sling you fresh noods, but also for being champions in sharing the Fresh Pasta Gospel with your friends and family! Gambill's Pastaria wouldn't be here without your very vocal support.
- Hunter Stone Gambill
Pasta Slinger