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Go2gypsy for fine dining
Austin American Statesman
Dec. 27, 2007
New restaurant on Barton Springs Road turns out appealing fare.
Shawn Gamble's culinary roots are planted deeply in northern Italy,
and the fruits of that cultivation are being harvested quietly by diners
at his new Gypsy trattoria on Barton Springs Road.
A graduate of Le Cordon Bleu, Gamble was the chef at Le Masier in Aviano, Italy, before heading back to the United States. That European experience is especially evident in his sabayon (known as zabaglione in Italy), tiramisu and spaghetti alla vongole.
Equally appealing was the ambience and pace at Gypsy. Although it's a small restaurant (18 tables), the staff does not encourage turnover by rushing patrons through the meal. In that way, the restaurant also is very Italian in spirit.
Gamble's Italian approach is one to savor.
Dale Rice, American Statesman
December 13, 2007
Once inside the door, diners quickly realize this isn't a hastily thrown together venture
but a discrete and ambitious undertaking into bistro dining.
The ambience falls somewhere between the arts centers that cast their literal and figurative shadow on Gypsy: the shiny, sophisticated Long Center and the funky, old-fashioned Dougherty Arts Center. Neither a meatball joint nor an exclusive dining destination, Gypsy seeks that sweet spot somewhere in the middle: the casual yet chic little room. Its intentions are clear upon entering, where the unremarkable exterior gives way to a charming little dining room of 18 or so tables. A small bar anchors the room, and the outdoors are brought in surprisingly via an exposed rear natural rock wall trickling with water. A skylight above the bucolic view provides ideal lighting prior to sundown. It would almost be twee if it weren't for real. In the works is a rooftop bar and nosh spot accessed via a rustic stone staircase next to the rock wall. It has the feeling of a secret hideaway, and when its full advantage is taken, it will be an ideal location to gaze at the ever-burgeoning Austin skyline.
Barbara Chisholm,Austin Chronicle