Owner, Tom Richter of Isabella has announced that Clark Gilbert has taken over the helm as Executive Chef at his Conshohocken eatery. A press release announcing the new chef shares:

Gilbert brings a wealth of culinary expertise to the table that will be reflected in the new menu and new vibe at Isabella. Look for a warm and welcoming neighborhood atmosphere, coupled with a Mediterranean inspired menu that leans toward the Franco-Italian food that Gilbert is known for. The new lunch and dinner menus are geared toward customer comfort and value.

“I want Isabella to be an inviting anchor to the neighborhood,” explains chef Clark Gilbert. “The menu will be approachable, comfort focused and neighborhood friendly. But, will still encompass the flavors of the Mediterranean, which is vast. It will focus on Snacks and Plates and will be adjusted seasonally to highlight what is fresh from the market.”

The menu selections are summed up as Snacks, Soup and Salad, On a Roll, Pizza, Pasta, and Plates. Highlights include Arancini made of risotto croquettes, house salted cod, romesco and chorizo oil ($10); Kobe Burger with caramelized onion, cheddar cheese and house special sauce ($13); Black Fettucini with shrimp, crab and calamari in a puttanesca sauce ($19); Chef’s signature Gemelli Pasta with lamb bolognese, herbed ricotta and peas ($17); and Steak Frites a New York Strip, truffle fries and green peppercorn sauce ($22). You can view the lunch and dinner menus by following the appropriate link.

Gilbert grew up in Wynnewood, PA and attended Lower Merion High School. He landed his first cooking job at Restaurant Taquet in Wayne under chef-owner Jean Francois Taquet. Within a year and a half he had secured a coveted Sous Chef position. After stints at the Fountain Room at the Four Seasons under Jean Marie Lacroix and in the kitchens of two Michelin-starred restaurants in Paris, Chef Gilbert’s first Executive Chef position came at the rebirth of La Terrasse. He also headed the kitchen at the venerable South Philadelphia Italian steakhouse, the Saloon and at the well-respected byob, Avalon in West Chester. Several years later his cooking career came full circle when he reconnected with his mentor and returned to Restaurant Taquet as Chef de Cuisine. In 2009, Gilbert opened his own restaurants, Gemelli in Narberth and Gemelli on Main. 

For reservations call (484) 532-7470 and for more information visit barisabella.com.