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Piles of raviolis, gnocchi, and fettuccine noodles blanketed in bolognese or mushroom sauce is a common sight inside Gino’s Trattoria. So are platefuls of almond-crusted salmon and veal marsala. The chefs stuff slices of pesto-covered chicken inside housemade focaccia bread and top cheesy pizzas with bacon, olives, and pineapple. Guests can also learns trade secrets of the chefs during cooking classes in their professional kitchen, chock-full of enough stainless-steel appliances to entice any chef or man made of magnets.
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