Our Happy Place

Pizzeria GM is more than a pizza place. They serve happiness here.

By Jan Walsh

There is no place like Pizzeria GM. The kitchen here is Giani Respinto’s playground. The pizzas are hard to resist. But so is everything else… The daily specials delightful. The in-season salads and pizzas are sensational. And the sandwiches tower over their hand cut fries.

Pizzeria GM offers an extensive beer list, available in drafts, bottles, and cans, including Kev's favorite Blackberry Farms Sasion on draft. There are also wines on draft and by the bottle. But the handcrafted cocktails are not to be missed. So, we always take a peek at the list. Today Kev orders the Chocolate Martini. And I opt for the Bellini. Kev’s tini is thick in body, creamy and chocolaty in flavor with its mix of Tito’s, Godiva White and Dark, and Kalua. And my drink, a blend of Prosecco, peach puree, and Crème de Chambord, is light in body, but surprisingly complex in its deep synthesis of flavors.

We also can’t resist starting with our favorite app here, Bocconcini and one of today’s specials, Tomato and Mozzarella Salad. Fresh mozzarella balls are breaded and fried until golden on the outside and white and oozing on the inside. And a warm bowl of their secret tomato sauce accompanies the cheese balls for dipping. They are the happiest of apps! The salad is a layering of heirloom tomatoes and sliced mozzarella, drizzled with fresh, house made pesto and crowned with micro hgreens. I am delighted to get one last taste of tomatoes grown in the ground rather than a hot house before the cold weather comes. The tomatoes’ texture and juiciness meld with the light, wholesome cheese, and rich pesto into a simply satisfying dish.

For entrees Kev has the GM Burger and I select the Manicotti. The beefy, cheesy burger is a contagious dish, wowing not only us but also onlookers from other tables. Piled high are two four-ounce Aberdeen Angus, grass fed patties, generously melded with melted American Cheese. Grilled onions, butter lettuce, tomato, garlic mayo, ketchup finish this New York on a toasted brioche. It also takes a guy who grew up in the Village in New York to capture the historic essence of this burger’s flavor and style. Both the burger and the accompanying hand cut fries conjure up food memories in another guy (who grew up in the North) Kev… taking him back to The Boardwalk in Atlantic City. Two handmade Manicotti arrive piping hot in a bowl of the Respintos' famous, marinara. The pastas are topped with melted, until slightly golden, mozzarella and are plump from the inside with baked ricotta and parmesan. This gorgeous gooey dish is a synthesis of cheese heaven!

Every bite and sip leave us happy and fulfilled. Highly recommended!

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