Comments on: GIORGIO RISTORANTE Goes South http://www.eatinglv.com/2009/08/giorgio-ristorante-goes-south/ Restaurant Reviews and Culinary Miscellany Wed, 08 Feb 2012 04:34:46 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: atdleft http://www.eatinglv.com/2009/08/giorgio-ristorante-goes-south/comment-page-1/#comment-9984 atdleft Sun, 23 Aug 2009 01:41:19 +0000 http://www.eatinglv.com/?p=682#comment-9984 Ken, Scott, & CT- So there's still hope? Really? If you say so, then I'll make an effort to try Giorgio again. I'll see if I can convince my relatives driving in from Orange County for the weekend to go with me. Otherwise, I'll try it on my own next month after I get back from OC. (I'll be flying there next Friday.) Btw, I'll also be doing my homework there. I'm planning to check out <a href="http://www.pizzeriaortica.com/" rel="nofollow">David Myers' new Pizzeria Ortica</a> as soon as my dad picks me up at Long Beach. I've heard from some friends there that Myers' Ortica gives Nancy Silverton's Mozza (in LA) a run for their money. I want to do a "refresher course" on the LA/OC Italian/pizza scene to see how our Vegas joints are stacking up in comparison. ;-) Ken, Scott, & CT-

So there’s still hope? Really? If you say so, then I’ll make an effort to try Giorgio again. I’ll see if I can convince my relatives driving in from Orange County for the weekend to go with me. Otherwise, I’ll try it on my own next month after I get back from OC. (I’ll be flying there next Friday.)

Btw, I’ll also be doing my homework there. I’m planning to check out David Myers’ new Pizzeria Ortica as soon as my dad picks me up at Long Beach. I’ve heard from some friends there that Myers’ Ortica gives Nancy Silverton’s Mozza (in LA) a run for their money. I want to do a “refresher course” on the LA/OC Italian/pizza scene to see how our Vegas joints are stacking up in comparison. ;-)

]]> By: C.T. http://www.eatinglv.com/2009/08/giorgio-ristorante-goes-south/comment-page-1/#comment-9975 C.T. Sat, 22 Aug 2009 19:50:42 +0000 http://www.eatinglv.com/?p=682#comment-9975 I agree with #4 & 5 above, give Nico & Giorgio another shot! I've always been a big fan of his cooking regardless and love the fresh ingredients that he puts forth while cooking from the heart. As we all know, the economics of this country are against us, especially in Vegas, and we don't want to see ANY of our culinary destinations and businesses close. Additionally, how many shops have we seen close at the Mandalay Place walk-through? I mean, let's support our dining scene! I agree with #4 & 5 above, give Nico & Giorgio another shot! I’ve always been a big fan of his cooking regardless and love the fresh ingredients that he puts forth while cooking from the heart.

As we all know, the economics of this country are against us, especially in Vegas, and we don’t want to see ANY of our culinary destinations and businesses close. Additionally, how many shops have we seen close at the Mandalay Place walk-through? I mean, let’s support our dining scene!

]]> By: Scott http://www.eatinglv.com/2009/08/giorgio-ristorante-goes-south/comment-page-1/#comment-9859 Scott Tue, 18 Aug 2009 19:28:09 +0000 http://www.eatinglv.com/?p=682#comment-9859 I agree with the last poster. I had the pan-seared branzino and malloreddos pasta with clams and it was amazing. I think that Chef Nico has the perfect mix of exotic and "crowd appeal" choices on his menu and to make a quick judgement on a few items is a mistake. If some kitchens are forced to make changes based on economic factors they shouldn't be castigated for it. Would you rather the restaurant shuttered its doors? I agree with the last poster. I had the pan-seared branzino and malloreddos pasta with clams and it was amazing.

I think that Chef Nico has the perfect mix of exotic and “crowd appeal” choices on his menu and to make a quick judgement on a few items is a mistake. If some kitchens are forced to make changes based on economic factors they shouldn’t be castigated for it. Would you rather the restaurant shuttered its doors?

]]> By: Ken http://www.eatinglv.com/2009/08/giorgio-ristorante-goes-south/comment-page-1/#comment-9852 Ken Tue, 18 Aug 2009 17:02:15 +0000 http://www.eatinglv.com/?p=682#comment-9852 Don't give up on Giorgio Ristorante. Instead, go back, and ask to hear Chef Nico's specials that range from pasta, to meat dishes, to fish dishes and more. He also has a seasonal Sardinian-inspired prix fixe menu that reflects the cuisine from his home. This summer those items include: GRILLED CALAMARI SALAD WITH SHAVED FENNEL, GREEN ONIONS AND UNFILTERED OLIVE OIL; PAN SEARED BRANZINO WITH STAR ANICE-VERMENTINO WINE SAUCE AND SAUTÉED WILD MUSHROOMS; MALLOREDDOS PASTA WITH BOTTARGA, CLAMS, GARLIC AND TOMATOES; and GRILLED CORNISH HEN DRIZZLED WITH FRESH SQUEEZED MEYER LEMON-OLIVE OIL DRESSING ALONGSIDE SAUTÉED FREGULA WITH CHICORY. The pan-seared branzino and malloreddos pasta with clams are outstanding and absolutely worth revisiting Giorgio soon. Don’t give up on Giorgio Ristorante. Instead, go back, and ask to hear Chef Nico’s specials that range from pasta, to meat dishes, to fish dishes and more. He also has a seasonal Sardinian-inspired prix fixe menu that reflects the cuisine from his home. This summer those items include: GRILLED CALAMARI SALAD WITH SHAVED FENNEL, GREEN ONIONS AND UNFILTERED OLIVE OIL; PAN SEARED BRANZINO WITH STAR ANICE-VERMENTINO WINE SAUCE AND SAUTÉED WILD MUSHROOMS; MALLOREDDOS PASTA WITH BOTTARGA, CLAMS, GARLIC AND TOMATOES; and GRILLED CORNISH HEN DRIZZLED WITH FRESH SQUEEZED MEYER LEMON-OLIVE OIL DRESSING ALONGSIDE SAUTÉED FREGULA WITH CHICORY.

The pan-seared branzino and malloreddos pasta with clams are outstanding and absolutely worth revisiting Giorgio soon.

]]> By: Mike_Ch http://www.eatinglv.com/2009/08/giorgio-ristorante-goes-south/comment-page-1/#comment-9829 Mike_Ch Tue, 18 Aug 2009 04:55:21 +0000 http://www.eatinglv.com/?p=682#comment-9829 While you're probably onto something here, it does seem that a lot of your more negative reviews these days aren't of the "this place isn't very good" variety and more of a conspiracy that some beancounter somewhere is wondering what the folks from Peoria would think if things get too exotic. Could it just be that, no matter how much you like the Chef, the food is simply not good? While you’re probably onto something here, it does seem that a lot of your more negative reviews these days aren’t of the “this place isn’t very good” variety and more of a conspiracy that some beancounter somewhere is wondering what the folks from Peoria would think if things get too exotic.

Could it just be that, no matter how much you like the Chef, the food is simply not good?

]]> By: bwdining http://www.eatinglv.com/2009/08/giorgio-ristorante-goes-south/comment-page-1/#comment-9824 bwdining Tue, 18 Aug 2009 02:43:18 +0000 http://www.eatinglv.com/?p=682#comment-9824 I never liked it, glad it's finally showing you the light, ELV. An okay place for banquets in my highest estimation, but not worth the time and money otherwise. This is the very restaurant that really showed me what a difference it can make to be recognized (ELV) or not (me). Yes, the wine list is pretty nice, as is the Scotch selection, but the food is mediocre at best. Valentino rocks, Giorgio, not so much. I never liked it, glad it’s finally showing you the light, ELV. An okay place for banquets in my highest estimation, but not worth the time and money otherwise. This is the very restaurant that really showed me what a difference it can make to be recognized (ELV) or not (me). Yes, the wine list is pretty nice, as is the Scotch selection, but the food is mediocre at best. Valentino rocks, Giorgio, not so much.

]]> By: atdleft http://www.eatinglv.com/2009/08/giorgio-ristorante-goes-south/comment-page-1/#comment-9823 atdleft Tue, 18 Aug 2009 00:22:53 +0000 http://www.eatinglv.com/?p=682#comment-9823 I'm actually starting to cry now. I remember discovering this place last fall as I was on my way to Burger Bar. I finally had a chance to try Giorgio earlier this year, and I was overwhelmed with joy upon my first bite. But that salad you had? And that pizza? They look like the stuff I see at the Green Valley Ranch buffet... Not that GVR's buffet is necessarily bad, but I expect better of a real Italian restaurant manned by such a talented chef as Nico Chessa. So is the recession causing yet another wonderful restaurant to bite the dust? I’m actually starting to cry now. I remember discovering this place last fall as I was on my way to Burger Bar. I finally had a chance to try Giorgio earlier this year, and I was overwhelmed with joy upon my first bite.

But that salad you had? And that pizza? They look like the stuff I see at the Green Valley Ranch buffet… Not that GVR’s buffet is necessarily bad, but I expect better of a real Italian restaurant manned by such a talented chef as Nico Chessa.

So is the recession causing yet another wonderful restaurant to bite the dust?

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