![]() Kristy’s roasted caprese salad, with tomato, eggplant and mozzarella over balsamic dressed romaine, was a little bland and expensive at $9.50. I've made mozzarella that was just as good. The prosciutto and mozzarella plate was average. 5 out of 5īucatini with pancetta, onion and white wine spicy marinaraĪntipasti: The one part of the meal that left something to offer. Other members of our party raved about the soup of the day, the ricotta ravioli in a tomato cream sauce and the special osso buco. While 12-hour braised beef wasn't quite on par with the wild boar ragus of Osteria and Melograno, as expected, it was still solid. The gnocchis were light for the potato variety (ricotta is the other version and much lighter). Kristy's gnocchi came tossed in a 12-hour braised beef ragout. I was really impressed with the nice sweet flavor of the sauce I also didn't have to ask for extra since Giorgio's was the kind of place that knows to give you plenty already. The Sauce: The white wine spicy marinara with the bucatini was lick-the-plate-clean good. ![]() Note: Giorgio also offers many gluten free options, which one member of our party said tasted ok. I like that sassy attitude out of a BYOB. Even our waitress was simple and brutally honest about what to order (and not). The rest of the menu consists of standard options such as spaghetti, linguine and veal. The bucatini and gnocchi kept to the basics of what makes a good dish - fresh pasta, good sauce and plenty to eat. Simplicity: Definitely a classic, straightforward preparation. My family would fit in at Giorgio's anytime. This led to a hilarious exchange about members of each party dating, the pleasures of drinking wine and fond experiences with the laugh-so-hard-you-cry Mask & Wig club.Īny place that enables such a conversation gets a perfect score on the atmosphere portion of the Nana Test. A highlight of the night was a couple sitting next to us who asked why our group of 15 was there (answer: dinner before a Mask & Wig show). Conversation throughout the restaurant was plentiful, relaxed and loud like any Italian meal should be. Did Giorgio’s live up to a true large Italian family experience? Yup.Ītmosphere: Giorgio's is your typical small BYOB with tables close together. This is the first time we've put a restaurant through the Nana Test with a large group of 15 people. Chef turning a Pine St.Giorgio on Pine is an Italian BYOB located just off Broad Street on, you guessed it, Pine Street. ![]() It’s open Tuesday to Saturday from noon to 3 p.m. STATUS - Bocconcini opens today, February 9, at 1334 Pine Street. The full menu is on Bocconcini’s website.īocconcini will remain something of a sister restaurant to Giorgio on Pine, but as Michael Klein reported not too long ago, they’ll be operating separately - Fox owns Bocconcini, and Giorgio Giuliani owns the sole remaining Giorgio entity. ![]() Gluten-free pizza and pasta is also an option. The gamblers in your dining party can also avail themselves of “the kitchen sink” pizza, a mystery option where the kitchen puts together whatever pizza they feel like (albeit with the promise that the end product will still be good). It’s pretty squarely Italian (read: arancini, meatballs), but with a few American touches here and there, such as bourbon-honey candied sweet potato, or a honey-sriracha finish on a chicken Milanese dish. It’s new from Crystal Fox, an ex-Chopped contestant who was most recently in the kitchen at Giorgio on Pine, the parent restaurant to Giorgio Pizza, located just a few doors along on Pine Street.įox has taken ownership of the 30-seat space, which will be a BYOB but a touch more casual than its neighbor Giorgio, with a mix of small plates, pizza, pasta, and just a handful of entrées. Giorgio Pizza on Pine is no more - instead, welcome Bocconcini into its Washington Square West space as of today.
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