1/1/2024 0 Comments Giorgio on pineOther order choices included rigatoni with sausage and bell peppers in a marinara or white sauce, and linguini with prosciutto, sweet peas, shitake, and cream sauce with a touch of tomato. I ordered gnocchi with parmesan cheese and a braised beef ragout, and several of my friends ordered cheese ravioli with a marinara or tomato cream sauce. Unlike some of the small BYOs I have been to, Giorgio’s had a wide selection of appetizers, pastas, and main dishes to choose from. The restaurant was also very cooperative, allowing several of us to slightly alter what we ordered, such as making it vegetarian or substituting in other sauces. The waitress who took our orders was very friendly and helpful, offering suggestions to those who were having a hard time choosing from all the delicious sounding entrees on the menu. Upon seating us, they served us with freshly baked bread and an olive oil dip that was simple, but delicious with the bread. But the moment we walked in the door, the owner, a very cheerful man, quickly showed us to our table. After seeing that it had received several great reviews, I decided to make a reservation.Īs usual, our group was a little late getting to the restaurant. After hours and hours of searching online, I stumbled upon the relatively unknown Giorgio on Pine, conveniently located in Center City. The dish’s presentation was standard, not anything special.On the last day of classes, I decided to treat myself and a group of my friends to a nice dinner in the very early celebration of my birthday. Overall, the texture detracted from the rest of the dish and made it impossible to enjoy. WĮ would have expected more from any restaurant, especially one with as good as reputation as Giorgio. It was so tough that it was nearly impossible to cut and difficult to chew. The texture deserves the lowest score we give, half a cheese. There was a good amount of cheese, and it was melted nic ely. The best part of this dish was the parmesan cheese on top of the chicken. The chicken had little seasoning, and all t he flavor came from the sauce and cheese. Even so, un-breaded chicken can still be flavorful, so I had hope. The menu described it as “parmesan breaded chicken,” so this was certainly disappointing. The first thing that stood out to us about this dish was that the chicken was not breaded. Unfortunately, it was not nearly as enjoyable as Bri(e)’s gnocchi. If we had seen it at the table next to us, we wouldn’t have thought to order it based on looks alone.Ībbaye ordered a classic, the chicken parmesan. The gnocchi was just firm enough to support the sauce but soft enough to melt in your mouth, and the sauce was smooth.Īs delicious as the dish was, the presentation was nothing special. We let a majority of the table try it, and everyone agreed it was the perfect amount of cheese. It didn’t make the gnocchi overly soggy and didn’t congeal as we waited for everyone’s dishes to be brought out before eating. The sauce covered the entirety of each piece, and there was leftover for dipping. The gnocchi was definitely made with the perfect amount of cheese. The flavor packed such a punch that you’d only want to eat one piece at a time to take it all in. The amount of cheese didn’t overpower the gnocchi, and the flavors blended well. She thought this dish walked that line perfectl y. We aren’t sure how often they rotate the specials, but we definitely came on a good night for them.īri(e) is a big fan of the savory and salty dishes, but there is a fine line between savory/salty and bitter. Unfortunately, the meal only worked out for one of us.īri(e) ordered a special, the gorgonzola gnocchi. We had heard great things about the restaurant and were excited for a fun BYO dinner with great Italian food and all of our friends. We went to Giorgio on Pine to celebrate a close friend’s’ birthday.
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