10024 Main Street, Bellevue, WA

About Us

STEVE_TRYPTIC1

“The illustrious, ever-entertaining, detail-oriented Steve Gilbert, a ‘Bagel Legend’ from Mercer Island and Bellevue, goes to all lengths to make everyone’s visit to Gilberts on Main, a truly memorable experience.”  Yelp testimonial

steve_tashaSteve’s Philosophy

A SENSE OF PLACE
“A delicatessen is more a social institution than it is a restaurant. Gilbert’s is warm and convivial with a strong sense of place. It is a place to gather, meet a friend, get lost in one of our books or even write the proverbial ‘Great American Novel’ on your laptop. Old Bellevue also has a great sense of place.  Refreshingly free of chain stores and franchises–every store and restaurant here is a sole proprietorship and its owners display the pride that can only come from the satisfaction of making their businesses the best they can be.”

ON BAGELS, CREAM CHEESE AND THE CREATIVE PROCESS
“It did my heart good to see one of our guests with a blank musical score adding notes while sitting and enjoying a cappuccino at a marble top bistro table.  Images here are inescapable—was it like this for the post Saint Petersburg and pre-Hollywood Sergey Prokofiev sitting at a sidewalk café in Paris in the 20’s putting the finishing touches on his Piano Concerto Number Three?  Few realize that they maybe but one bagel and cream cheese away from composing their ‘Bolero’ or ‘Rhapsody in Blue’.”

iceteabhat_hornTHE VANISHING ART OF HOSPITALITY
“The advantage of the small independent restaurant is that it allows the proprietor an opportunity to provide a sincere atmosphere of hospitality.  Hospitality is, sadly, a dying art. I am most fortunate in having a staff comprised of people who genuinely care about providing a warm and personal experience.”

MANY, MANY CHICKENS
“We take Matzo Ball Soup very seriously around here .  .  . 26 quarts of water and 6 unfortunate chickens.  It’s very unlucky to be a chicken around here.  Oh, and enough garlic, parsnips, onions, carrots and celery to topple a plough horse.  Add a six hour simmer time and lighter than air Matzo Balls and the result is a steaming and heavenly Matzo Ball soup experience.”