hang out and tell their stories,” Gio says. “There was a sandwich shop for sale in Carp, and I saw the potential right away. Less than a week passed from when I saw the ad to when we bought the business.” The restaurant rehab included maintaining the
charm of the building, the old coolers were kept, while adding top of the line cooking equipment. Poster-sized black and white stills of old Hollywood hang on Tuscan colored walls and white linens on black furniture create an open, airy, convivial bistro feel. The rear red-brick patio is an extension of the
restaurant’s warm welcome and its popularity for private parties. A gurgling fountain, fairy lights, with surrounding greenery and flowers make it a perfect place for parties, rehearsal dinners, reunions, and all celebrations of life. Always with his eye on the new while keeping the
menu as fresh as possible—in regards to outlook and the quality of ingredients—the next idea baking
not only Do DiSheS
pAy homAGe to locAl AGriculture,
the menu incluDeS the cArpinteriA-nizAtion of clASSic fAvoriteS.
in Gio’s brain is a “trattoria night.” The plan calls for an authentic trattoria experience, which would first require educating the American customer. In Italy, a trattoria serves only two to three dishes per night, depending on available foodstuffs and the chef ’s inclination. The approach is vastly different than the abundant options available on a typical American menu. But with the contentment that comes from Gio’s cooking, being able to choose from two to three dishes should be more than plenty.
OPPOSITE PAGE, fine family dining. Frank Contreras, left, wife Anna Sherwyn and son Giovanni Sherwyn own Giannfranco’s and each are essential ingredients to the restaurant’s popularity. They make each visit to the Linden Avenue eatery a special occasion.
TOP, Mare monte (shrimp and filet mignon) accompanied by potatoes and greens pleases any palate all year round.
RIGHT, almost too good to eat, Petto di pollo is a flattened chicken breast cooked Milanese style with baby arugula salad as the perfect topper. The dish is part of a new special, seasonal menu.
summer2010 87
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