Page 16 â Oldtown Scottsdale News, June 2008 food for thought. Café Chat. Eatery dishes up a feast ... and you feel a
Page 16 – Oldtown Scottsdale News, June 2008
food for thought Café Chat Eatery dishes up a feast for the palate ... and the eyes By Joan Westlake Walk in the door at Pasta Brioni’s and you feel as though you’re in one of the neighborhood café’s that abound in Little Italy. From the warm greeting to the dark woods and burgundy décor to the rich garlic, lemon and olive oil scents wafting from the kitchen, it’s authentic Italian. Robert Giannini, managing partner, says although he grew up in Chicago, it was the more than a decade of living in New York that is reflected in the food and atmosphere at the restaurant. When he and his brother Gino bought the place four years ago, it was already a well-established restaurant in which Gino had worked since it opened about 11 years prior. Giannini says that they set about renovating and making the food and atmosphere more upscale. The wine list
A warm Italian welcome is always waiting at Pasta Brioni from Papa Bob Giannini Sr. (second from left) and son Bob (far right), along with the restaurant’s famous Italian “hunks” (photo by Joan Westlake).
and captain’s list (premium) were upgraded, the décor went from checked tablecloth café to burgundy
James Beard Award Winner Chef Robert McGrath invites you to a
BARBECUE! Sunday nights from 5 to 9 p.m. at
$8 PER PERSON Enjoy food and live music on the patio; $1 PBR cans Sorry, no reservations accepted.
Watch for Restaurant REM coming this summer! 480-481-0067 7217 East 1st Street in Oldtown Scottsdale www.pischkes.com
linens and many of the popular specials were added to the main menu. And, just as if you were visiting your Italian Mama, if you’d like a dish that isn’t on the menu or specials board, you can request it. One thing that didn’t change is the young, good-looking wait staff that keeps the hearts of the female patrons fluttering. These all black-clad waiters aren’t just pretty boys, they are as efficient as they are charming to every customer. One attractive lad was seen talking sports with the guys at the bar and then charming a table of ladies. “We do a lot of girls’ night outs and bachelorette parties,” chuckles Giannini. And, the classic bar boasts a lovely female bartender who surprised one repeat but fairly new patron by remembering his name as he walked in the door. Giannini says that level of friendliness is why customers quickly feel like part of the family. He asserts that the food and the service are at the heart of the restaurant’s success. On a Tuesday night, the place was packed. According to Giannini, regulars make up 70 percent of the business. Visitors to the Valley often become part of the Brioni family. A couple visiting from Canada strolled in for their third night in a row. Giannini
greeted another couple that he says has dined there every week for years. “Concierges from the surrounding resorts send their visitors to us because they know the guests will have a great experience and good food,” he explains. Regulars and referrals are important because Pasta Brioni is off the beaten path. Tucked away near Sunflower Market on the southwest corner of Miller and Camelback roads, it is actually two places in one. On the eastern side near Miller, there’s a casual café with more of a pizza parlor and meatball sub menu plus a take-out/delivery area. A birthday party and an eighth-grade graduation celebration kept this place lively on one visit. The main restaurant features a classic bar and an outdoor patio. Sunday through Wednesday evenings from 4:30 to 6:30 p.m., happy hour in the bar includes half-priced drinks and a bar menu with dishes from $5 to $8. While a great atmosphere is an attraction, it is the food that keeps customers coming back. The ample plate of homemade spaghetti with meatballs ($9.50) is a signature dish along with favorites such as the tender and delicious veal marsala ($23) and flavorful chicken sorrentino ($19). Regulars order from the specials board enjoying selections such as the wild mushroom ravioli ($19) and the spinach ricotta dumplings ($15). From traditional dishes to Pasta Brioni’s own creations, the rich Italian flavor comes through. The restaurant is open from 11:30 a.m. to 2 p.m. Monday through Friday and for dinner from 5 p.m. The orderat-the-counter café opens at 11 a.m. Monday through Saturday and at noon on Sunday. For details, go to www.pastabrioni.com or call 480-9940028.
Dining Briefs Eddie Matney opens eatery in Downtown Valley personality and renowned chef Eddie Matney has returned to the mainstream culinary scene with the May 21 opening of Eddie’s House in
