A spaghetti noodle, much like a swimming-pool noodle, maintains its shape until it’s exposed to boiling water or sat on by children. Savor pasta’s forced flexibility with today’s Groupon to Giorgio’s Restaurant. Choose between the following options:
For $42, you get a signature pasta dinner for two (up to an $84 value), which includes:
- One seasonal pasta dish per person (up to a $48 value)
- One King Sisters romaine salad or seasonal soup of the day per person (up to a $18 value)
- One glass of tempranillo or pinot grigio per person (up to a $18 value)
For $80, you get a signature pasta dinner for four (up to a $168 value), which includes:
- One seasonal pasta dish per person (up to a $96 value)
- One King Sisters romaine salad or seasonal soup of the day per person (up to a $36 value)
- One glass of tempranillo or pinot grigio per person (up to a $36 value)
Giorgio’s Restaurant’s executive chef, Peter Schuh, accentuates a dinner menu of Northern Italian cuisine with fresh flavors from local and seasonal ingredients. The influx of newly picked produce causes the menu to change daily, ensuring a steady supply of paper airplanes for staff to play with during breaks. During the preparation for a hearty dinner, forks rake up the leaves of the King Sisters romaine salad with white balsamic dressing and toasted asiago but fail to capture the chilled zucchini soup with almonds, table grapes, and grated bottarga. In the fall, cooks shape pumpkin tortellini by hand and sprinkle it with sage and brown butter before topping them with mushrooms from plucked from the forests of Oregon, rescued from the hidden danger of soundlessly falling trees. Among other entrees, veal shank ragu simmers in orange and saffron with garganelli pasta and bread crumbs, and homemade pappardelle basks in a shower of wild boar ragu, moscato, and pecorino toscano. Glasses of tempranillo and pinot grigio draw out further flavors from the feast.
Owner Giorgio Kawas’s love of cooking blossomed in his mother’s kitchen in Ferrara, Italy, and was honed during extensive trainings in Italy, France, and New York. Just like one’s eye color, Giorgio’s menu changes daily, so the roster of organic and seasonal ingredients used are as fresh as possible. Inside the restaurant’s kitchen, Giorgio’s executive chef, Peter Schuh, works hard to craft handmade pastas including gnocchi and pappardelle that set the stage for northern-Italian dishes. Sampling the libations presented by an extensive wine list helps to cleanse palates more effectively than saying the cleanest words in the English language.