People may recall Giovanni’s as an old school Italian restaurant that had been in business in Downtown Berkeley since 1961. In 2015, it closed its doors after a major fire caused serious damage. Today the restaurant has reopened as Gio’s Pizza & Bocce, playing homage to the former restaurant.
As you enter the front of Gio’s, the fun begins. The open bar space is to the left and an indoor bocce ball court is to the right. The dining area and kitchen are located towards the back half of the restaurant. I was invited along with my friends to Gio’s to try out their new food and cocktail menu. The first item to come out was fried calamari with lemon aioli, fried parsley, and citrus slices. I thought it had a nice light batter. I liked the fact that it had both the rings as well as the tentacles because our party each had our preference.
The mushroom bruschetta arrived next. The toasts were topped with lemon ricotta, wild mushrooms, garlic, and thyme. As much as I love mushrooms, it was the mushrooms that brought this dish down for me. The texture of the mushrooms were tough. It tasted as if dried mushrooms were used and not soaked long enough. I am hoping that this was a fluke.
Karen’s Cucumber Salad was brought to the table. I don’t know who Karen is, but I wouldn’t mind attaching my name to this salad. The freshness of the farmer’s market cucumbers was apparent in the crunch. The salad included a variety of cucumbers, roasted peppers, cherry tomatoes, croutons, and a champagne vinaigrette.
My friends and I really enjoyed the mushroom and squash ziti that we were presented with. The pasta dish was cooked in butter, thyme, and white wine. Soft and delicate, these mushrooms had no resemblance to the ones on the bruschetta.
Gio’s also includes two pizzas on their menu and you can order them New York style or Sicilian style. We got to try the sausage and mushroom pizza and the Margherita pizzas as single Sicilian style. I normally prefer red pizza over white pizza, but in this case, I preferred the sausage and mushrooms toppings. To me Sicilian pizza resembles a focaccia bread. I enjoyed the occasional crispiness from the bubbles that form in the dough.
Dessert is a polenta cake with ricotta creme, summer fruit, and kettle corn. To offer one dessert is a huge risk. I found it to be worth going “all in” because it was a highlight for me.
Another area of focus at Gio’s is their cocktail menu highlighting Italian amaro and vermouth. The bar manager, Nick Stolte, spent time in Italy immersed in the culture and building relationships with vermouth and amaro purveyors. He designed and created a cocktail menu that highlights Italy’s best.
The most interesting aspect of Gio’s is the secret back room. Behind the olive oil can door, is a private dining space that hasn’t changed since it was Giovanni’s. It is a cool space that makes your imagination of who would hang out here go wild.
With a short menu and simple Italian food in a playful setting, I think Gio’s Pizza & Bocce will bring in a UC Berkeley crowd looking for some fun. However, I found meat offerings at Gio’s hard to come by so carnivores might be challenged.