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Head Chef/Renato Hoxha
Sous Chef/Klodjan Hoxha
Innovating for a Global Palate Since 2014
"This all-star Italian restaurant serves up traditional and modern dishes in a clean, contemporary space. The traditional Italian custom is to enjoy dinner over several smaller courses, and that’s definitely an option at Gio’s. The menu is divided up into the proper categories – Antipasti (“before the meal”), Insalata (salad), Primi (first), Secondi (second), and Dolci (sweet).
Antipasti options include the Charcuterie (triple crème brie, Di Parma prosciutto), Calamari Fritti, Mozzarella in Carrozza, Prosciutto and Melon, and P.E.I Mussels, etc.
For Insalatas, guests can choose from a Fork & Knife Caesar, Mediterranean, or the Crunchy Gorgonzola (shallots, celery, carrots, glazed walnuts, pears, cranberries).
The Primi list includes dishes like Meatball and Sausage over fresh linguini, Broccolini with Pancetta, Formagio Sacchetti (purse raviolis, four cheese blend), and the beef, veal, and pork Bolognese over fettucini.
For the non-Italian diner, the Secondi portion of the menu is where things will become more familiar – Eggplant Parmesan, Chicken Marsala, 12oz New York Strip. Other options in this category include Seared Scallops Provencial, Shrimp Renato, Spaghetti di Tornola, and Mare e Monte, a 6oz New York Strip with scallop and lobster pomodoro.
The theme in the dining room revolves around contemporary elegance without the stuffiness, with black linens on the tables, exposed brick, and abstract paintings on the walls. Gios has a great happy hour at the bar and because the locals love this little slice of Italy, it can get pretty crowded."