Giorgio's presents a spectacular selection of Italian wines grouped on the very extensive wine list by region. While extensive, the wine list is also expensive, with few bottles under $100. We chose a less expensive option of wines by the glass, enjoying a delicious cabernet and a superb sauvignon blanc. The room is fairly intimate, the only discordant note being a bright overhead light at one end over the kitchen. The tables were beautifully laid out and thanks to our server Patrick the service was superb, attentive without being intrusive. The highlight, however, is Giorgio himself. He obviously has a great passion for the food and wine and it shows. Giorgio went to great lengths to describe some of the entrees and actually made the selection a little more difficult as they all sounded wonderful. We finally decided on appetizers of buffalo mozzarella skewered with cherry tomatoes with balsamic vinegar along with basil flavored aspic and salad with baby greens and a crepe cup filled with ricotta cheese over a bed of walnuts and slivers of pear. For our entrees we ordered pappardelle with duck in a very light tomato sauce with slivers of parmesan cheese and steak with a unique sauce made by taking a cabernet and reducing it 60% then adding balsamic vinegar, reducing it again and adding raspberries then straining it so it becomes smooth. Giorgio told us that this dish features the sauce, not the beef and the sauce, almost a glaze, was superb. After such a symphony of tastes we enjoyed a light dessert of creamy very lemony sorbet. We dined at a very leisurely pace as nothing is rushed here and this added to the relaxation and enjoyment. Giorgio is the kind of man who makes you feel at home right away and along with the quality of the food makes you want to return. We were fortunate to dine just two days before Giorgio's closed for the season but will be open again soon for very fine dining.
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