Yes, they have a kind staff - I will give them that, they are nice and do a great job of rattling of their specials (which seem to be the same each time I go). Yes, they’re BYO (thank GOD because I need all the wine in the world to deal with the noise level). Yes, they have a diverse menu but I have a refined enough palate to not need 50+ options.
Giorgio on pine free#
Yes, they have gluten free options which is great except that I’m not gluten intolerant. I don’t understand why everyone loves this place so much. When not eating or writing, you can find Orly reading a book, binge-watching One Tree Hill for the fifth (or 10th) time, or simply enjoying some down time with friends and family.I don’t get it. From an extremely picky eater to a food enthusiast, Orly is always trying to find a new hub to try different styles of food while keeping kosher of course. Teenu- Disfruta- Enjoy!īorn and raised in a Jewish household in Venezuela, Orly learned about the importance of food from an early age. Jewtina Tips: No matter what you order, ask for the blush sauce. It made me question my love for gnocchi, and made me crave pasta more than I have ever done before. I have never been to a restaurant that each plate I try is better than the other one, but Giorgio on Pine did it. When I say I regret ordering one item, it doesn’t mean that my plate wasn’t delightful, but that the next one I tried was even better. You can also opt to eat it with a white wine garlic sauce, and I only wish someone else at the table had done this so I could sample it.Įach of these plates was better than the one before. It was spaghetti with seasonal veggies like peas and green beans in a tomato sauce. Then, when I thought the food couldn’t get better I tried the primavera pasta. It was cooked al dente, just how I like my ravioli to be like, and it was served with the same blush sauce I loved too much.
The filling was made with very creamy ricotta cheese seasoned with some salt, pepper and a hint of garlic. I was convinced that was the best plate of pasta I was going to try that night until I sampled Giorgio’s cheese ravioli. She added a ton of Parmesan cheese that gave it a sharper taste, and I realized I have made a mistake again. They were sweet but not too much, the texture was a little harder than the regular gnocchi, and the cream sauce definitely tamed the flavor of the sweet potato. But this gnocchi was so good, I am still dreaming of the sweet potato gnocchi. I have never been a fan of sweet potato, I am one of those few millennial that do not eat it at every meal. I then tried from my friend’s plate, who ordered sweet potato gnocchi with Alfredo sauce. The tomato helped balance the creaminess of the Alfredo sauce and made me question my decision of choosing my go-to plate instead of experimenting with different flavors. But Giorgio’s tomato sauce was indeed fresh, homemade, and salty as I like it. I can tell when the tomato sauce comes from a can, and I refuse to eat it if that’s the case. It has to be salty, not sweet, and it has to be freshly made. I have said it before, but I am extremely picky when it comes to tomato sauce. All the pasta is homemade at Giorgio’s, and the variety of sauces and toppings makes it even better.Īs always I went for the classic gnocchi Alfredo, a decision I regretted when I tried the gnocchi with a blush sauce.
I do not say this lightly, as I am a gnocchi connoisseur.
In all seriousness, Giorgio on Pine is one of the best Italian restaurants in the Philadelphia area. When I went to Giorgio on Pine, I knew that the pasta-bilities were going to be endless. And can you blame me? Pasta is one of the most versatile dishes ever. By now you must know my obsession with gnocchi and Italian food.
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