Giorgio on pine4/5/2023 We had a drink and an appetizer then off to Varga Bar. From the looks of it and the crowded streets I was not the only one with cabin fever! We decided to go to Tria, a 2 block walk. I was starting to feel excitement again… this time knowing I was getting out! We “bundled up” and ventured out. Also, we started seeing on Facebook which bars and restaurants were open in our area. My husband had began watching the Godfather Series that was 7 HOURS LONG! After catching up on my emails, Facebook and making soup….I began wondering when I would “Get Out!” I was starting to realize that I am not one to be “snowed in.” Thankfully, at about the same time of this realization, the snow started to taper off. ![]() Scrapbooking, making pillows, watching movies, reading assignment for my Senior Scholar’s class…. Waking up Saturday morning, after sleeping in, proved the meteorologists had been accurate in their predictions…. So pretty, so fresh, so clean! I was starting to feel excited to be “snowed in” for the first time in Philly. The streets were covered with a dusting of snow on our walk home. The first flakes started to fall Friday night when we were out at Giorgio’s Pizza for dinner. Next, off to the Acme and Whole Foods to stock up on ingredients for soup… actually two kinds and snacks! My husband made a stop to the State Store for some wine and Nuts to You for popcorn and nuts. The dish’s presentation was standard, not anything special.We were warned! We knew it was coming! I was prepared to hunker down for a day or two. First, unfortunately, I had to postpone my trip to Florida to see my BFF. 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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