There's a world of difference between dull, ordinary table bread and the ethereal bodies of wheat born from Giorgio's time-tested brick oven. Hold it up to your nose and you'll immediately sense the difference: there's the sweet, heady fragrance of fresh dough, a yeasty pungency that puts the swirl of great food memories in motion. That bread will arrive at your table with little ramekins of spicy hummus, though a pat of sweet cream butter is just about the perfect compliment. It will also come split in two and stuffed with prosciutto, mozzarella, and tomato; with grilled chicken breast and roasted peppers and gobs of homemade chicken salad laced with chunks of celery. Aside from those stellar sandwiches, Giorgio's oven also produces lovely pizza dotted with crusty bubbles and Old World dishes like yellowtail snapper livornese cooked in a drape of wood smoke. And then there's the crunch of a perfect veal Milanese - an art Giorgio's has perfected - pasta dishes that go for days, Maryland crab cakes, seafood salad, and rotating lunch specials that pack the parking lot to capacity. But perhaps our waitress said it best on a recent visit: "I've worked here over 15 years, and I still love the bread."
Get the Things to Do Newsletter
Find out about upcoming events and special offers happening in South Florida.
Sometime later this year, the Italian chain with two annoying Texans in its commercials, is expected to open a location on 17th Street in Fort Lauderdale. It'll appear among a mile strip of local favorites, places like Gilbert's, wi...
Thursday, September 17, 2009 at 4 a.m. by John Linn
There's a world of difference between dull, ordinary table bread and the ethereal bodies of wheat born from Giorgio's time-tested brick oven. Hold it up to your nose and you'll immediately sense the difference: There's the sweet, he...
All-access pass to top stories, events and offers around town.