Gio Italian Grill

Husband-&–wife Tony and Giovanna DiMaio proudly oversee every aspect of their restaurant.

When this fragrant striped bass first became a house specialty, a leading hospital recognized it as a “Heart Healthy” dish. But don’t order it simply because it’s good for you: Selfishly consider your taste buds. After the mild and meaty white fish—cut and filleted in-house—is pan-seared, an aromatic broth is created with olive oil, white wine, diced tomato, olives, a whole flame-roasted shallot, and a finishing drizzle of basil oil. Gotta have some pasta? That can be happily added upon request.

NEXT…

Sicilian cannoli—a modest dessert indulgence—offers textural balance with lusciously creamy ricotta filling piped into a crispy shell.

FORK IT OVER

A favorite appetizer for couples to share, Peroni Shrimp arrives with roasted chive-garlic sauce on the side. The four large shrimp are coated with a fluffy tempura-like batter made with Italy’s Peroni beer, then quick-fried to golden perfection.    

ATMOSPHERE

A contemporary update to the old-school checkered tablecloth spaghetti house, Gio feels refreshingly modern and relaxed, suited equally well to a date night or family outing. Relax at the bar with a casual plate and a pour of your favorite spirits. Distinctive house martinis and seasonal cocktails, select beers, and a food-friendly wine list featuring Italian imports—plus heady post-prandial sips—all vie for attention.

WHAT’S THE 411?

What’s the 411?
Super-high temperatures of an open flame Wood Stone oven—essentially the Ferrari of the pizza world—create the renowned crisply-tender crust of pizzas crafted from dough made with “00” flour imported from Naples, and red-sauced varieties boast the exclusive use of naturally sweet San Marzano tomatoes. Flatbread and roasted veggies also get a fiery finish in the hearth and heart of the open pizza kitchen. 

Be a guest at your own party with pick-up catering trays of starters, entrées, desserts, and more, serving 8–20 people.