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GianMarco's Restaurant Review: Deep red and golden beige colors add warmth to the restaurant’s interior, which boasts wine-inspired art. Giani and Marco Respinto grew up in their father's restaurant in New York, and when they opened this charming bistro, Giovanni came out of retirement to work with them. Eggplant Parmigiana and lasagna rival what mamma made. Among starters are a pan-seared crab cake with scampi sauce and roasted garlic aïoli and roasted eggplant involtini with ricotta and marinara. Pistachio and goat cheese crusted rack of lamb is served with roasted potatoes and asparagus. Meanwhile, the pan roast comprises chicken, shrimp, clams and sausage with white beans. A sweet finale might be New York-style cheesecake or a creamy tiramisu. The thoughtfully selected wine list favors Italy and California, with a scattering of options from other parts of the world, many friendly to the pocketbook. Some wines are available by the quartino, in addition to by the glass or bottle. Be sure to check out the wine shop in back and ask about the monthly wine dinners. GianMarco’s offers occasional craft beer dinners as well.