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Giovanni's Kitchen has all the quality of the Hill without the bill 

The "Chitarrina Allo Scoglio" brings shrimp, fish fillet, diver scallops and razor clams, tossed with housemade spaghetti and served with a San Marzano tomato sauce and basil.

Jennifer Silverberg

The "Chitarrina Allo Scoglio" brings shrimp, fish fillet, diver scallops and razor clams, tossed with housemade spaghetti and served with a San Marzano tomato sauce and basil.

Frank and Carmelo Gabriele, sons of Giovanni’s on the Hill patriarch Giovanni Gabrielle, bring Italian fine dining to the county with Giovanni’s Kitchen. Like its sister restaurant, Giovanni’s Kitchen serves from-scratch Italian cuisine, dressed down to appeal to the casual diner. Service is impeccable, and the dining room is elegant. Highlights of the handmade pasta selections include the “Mezzemaniche Alla Puttanesca,” hollowed-out tubular noodles tossed with a zesty tomato, garlic and caper sauce. The decadent casoncelli, prosciutto and cheese-filled ravioli tossed in butter, cream, porcini mushrooms and black truffles is worth the indulgence. Another must-try is the “Filetto Ai Ferri,” a thick cut beef tenderloin filet, marinated in Chianti and fresh herbs for seven days. The melt-in-the-mouth filet is grilled and served with a rich porcini mushroom ragout. Though it is difficult to save room for dessert, one must make space for the amaretti parfait -- pieces of amaretto cookies are layered with fresh cream and liquor-soaked berries for an ambrosial treat.

Click here to read Riverfront Times' full review of Giovanni's Kitchen.

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