Gabriel Thompson  at RPM Italian Washington D.C.

Bio

Gabriel Thompson is the Executive Chef at RPM Italian in Washington D.C. He is a partner at L'Artusi, Dell' Anima, L'Apicio, and Anfora in New York City. Born in Vermont and raised in both California and Texas, he grew up around good food and regional specialty dishes. His food has been written about in publications like Food and Wine, Conde Nast Traveler, and the New York Times.

Accolades

  • The People's Best New Chef
    Food & Wine
  • Hot Tables (L'Artusi)
    Conde Nast Traveler
  • Critic's Pick (Dell'Anima)
    New York magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef Gabriel Thompson  reviews  at post.venue.name
"Come check out the Pici Nero with crab at L'Artusi"
Chef Gabriel Thompson  reviews  at post.venue.name
Xiao long bao
"While you're waiting for a table, watch the dumplings being assembled by hand near the front door. These explode with a hot, delicious pork broth and are to die for with their vinegar dipping sauce. I could eat my body weight in soup dumplings!"
Chef Gabriel Thompson  reviews  at post.venue.name
Spaghetti w/ Dungeness crab
"Mark Ladner is a genius. This is the best pasta dish in the city and the best way to indulge in both crab and pasta. It's rich, spicy, and decadent. Plus, the service as Del Posto makes you feel like a rock star!"
Chef Gabriel Thompson  reviews  at post.venue.name
Margherita pizza
"I love the perfectly seasoned Margherita pizza from Artichoke Basille's because you can tell they love making pizza. It's perfect every time. We always get it delivered and enjoy it with a bottle of great wine. The best part is that our baby boy can have it cold for lunch the next day. He loves it, too!"
Chef Gabriel Thompson  reviews  at post.venue.name
Double cooked pork
"Luckily there are several Grand Sichuans in the city and all of them have twice cooked pork on the menu. What's even better is that they are all delicious. Look out for the spice from the green chilies and enjoy the lingering, bizarre effects from the Sichuan peppercorns."
Chef Gabriel Thompson  reviews  at post.venue.name
Sautéed Chinese sausage with Thai chili-lime sauce
"Eat this with your fingers. Grab some rice, attach the sausage with fried onions (be careful—this is usually piping hot), and dip it into the spicy chili-lime sauce. It's the perfect combination of spice, salt, and sweetness. Go ahead and order another plate after you've finished the first bite—one plate isn't enough. Chef King's food is fantastic, and his hole-in-the-wall upstairs spot is the only place to be in the Lower East Side."