Among the changes that Gelso and Jen Sabatino plan is an expanded menu — perhaps two dozen dishes, compared with the current dozen — to encourage more sharing. They will maintain the use of seasonal and locally sourced ingredients.
Gelso, who grew up in a large Italian family in Northeastern Pennsylvania and graduated from the New England Culinary Institute in Vermont, has Michelin stars in his past.
His first job after graduation was at the starred Auberge du Lac in England. In 2010 he came to Philadelphia as a sous chef at 10 Arts, followed by a similar role at Buddakan.
Most recently, he was for two years chef de cuisine at Fiola, Fabio Trabocchi's Michelin-starred restaurant in Washington, D.C.
Last year, he was a young chef competitor for the Ment'or foundation.