I’m from Brooklyn, New York, and while I appreciate inventive food, and twists of the familiar, after a while I get fed up with the too-cute menus of some restaurants in the area.
Sometimes, you know, you just want to eat. You want to eat food you understand. You don’t want to ponder some combination of peanut butter, bacon, cereal crumbles, and some other ingredients smothered in a house sauce. You look at these menus and you think, “Hey, can I just eat?” And you look at the prices afterwards and say, “Really?”
So, I figured I would do something about it. I would make things the way I wanted to make them and with menu items that made sense to me—with good quality fresh ingredients—and serve them at a fair price. And while right now I can’t remember my full motivation for opening the Gambler’s Cafe, I know that was a big part of it.
I’m a big salad eater and I like my salads just the way I like them. So that’s why I put in a 35 ingredient salad station. You choose the ingredients, we toss, dress, and serve it with a smile. Fresh vegetables from California, eight dressings, and a monster 48 ounce bowl, the only complaint you’ll have is that it’s too big.
My thinking is it is better to serve too much food than too small. I’m a Brooklynite, remember?
East Coast people are religious about their heros, grinders, hoagies, torpedoes, subs—all the same thing, but with different regional names. Back East, they all have the same thing in common. A great hero, as everyone back east can attest, starts with real Italian bread, crusty on the outside, soft on the inside. We East-Coasters obsess for them when we really need them. So I brought the concept to Gambler’s Cafe. The hero must have Boar’s Head meat, and after, it’s whatever fixings float your boat—pure olive oil, red wine vinegar, salt, pepper, mayo, shredded lettuce, thinly cut onions, and tomatoes.
I know real bagels. Brooklyn is famous for them. And I can’t stand these chains and breakfast places that pass off bread in the shape of a bagel (I won’t mention places like Einstein’s) and serve these holed breads. Sorry, Bubba, that ain’t a bagel. A bagel is boiled and then baked. Skip the boiling, you have plain bread. Not chewy like a bagel should be, and completely devoid of the flavor, texture and smell of a bagel. Boiled and baked, that’s the key.
Gambler’s Cafe serves bagels. Come try them, you’ll see what I’m talking about.
We also serve omelets made with real eggs, pancakes, oatmeal, power wraps, and other great breakfast choices, plus small and large bags of Wise chips, Dr. Brown’s sodas, black and white cookies, and other goodies East Coasters love.
I’m serious about the food I serve. I demand of my restaurant what I demand of places when I eat out. Quality and accountability.
My promise to you: Your food will be done right. If we fall short, as sometimes may happen, I’ll make it right.
It’s real nice meeting you online and I look forward to meeting you in person! If you like what we do, please help us with Yelp and Google reviews, or wherever you like to support restaurants you like.
Avery Cardoza, owner