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フィードバックを提供するOur waitress was friendly but seemed overwhelmed and it was difficult to get her attention. Now, about the food: the warm bread was delightful, and I ordered the Veal Ala Gino with spaghetti, which was really delicious (and a bit salty)! I have to give a huge compliment to the quality of the food, but the wait for our main dish was quite frustrating; we didn't receive it until after 7 PM. One downside was the noise from the staff member cleaning tables—she seemed to be careless with how she handled the dishes, making quite a racket as if she were just throwing them into the bin. Overall, it was a mixed experience!
Most recently, we hosted my little cousin's wedding rehearsal dinner at Gino’s. Catering to a large and lively group like ours is no small feat, yet every dish that came out of the kitchen was simply incredible. The calamari was perfectly crispy and fresh, the bruschetta featured crunchy bread topped with ripe, fresh tomatoes, and the penne in vodka sauce was the best I’ve ever tasted. The chicken parmesan was tender and packed with flavor. I’ve always been impressed by Gino's ability to serve high-quality meals even in large quantities. Whether you're celebrating a special occasion or just looking for a nice dining experience, Gino’s will always be at the top of my list of favorite places to eat.
I appreciated the pleasant background music throughout our event, which added to the atmosphere. The room was exactly as we had agreed upon and was set up well before our arrival. Being a BYOB venue, there was an ample supply of wine glasses arranged aesthetically. Rob was attentive during the event, checking in on us about cutting the cake and serving the food. We opted for a buffet-style setup, which worked perfectly. For appetizers, we ordered Stromboli and calamari, both of which were delicious. The meal started with a salad dressed with balsamic vinaigrette and fresh bread with butter. After the plates were cleared, the buffet was presented and served by table. The offerings included sausage and peppers, stuffed shells, chicken Parmesan, and delectable Italian-style green beans with garlic and tomato. Everything was served hot and fresh. We decided to bring in a bakery cake, and that was no issue at all. However, I must say that Gino's has some of the best desserts from my personal experience. I highly recommend Gino's for any event, whether it's a funeral luncheon, party, gathering, or holiday celebration. The owners take great pride in their business, and they also offer tempting off-premise catering options. Thank you for another fantastic experience!
While visiting Philly doing some sightseeing and hanging out with friends, was in the mood for some Italian fare and had a decision to make at dinner time. Stay in town and wait 1+ hour for a table for four at a place in the Little Italy section of Philly or drive a bit further out to the 'burbs for smaller mom and pop place. A quick search on Yelp as well as input from my local guides, suggested rather than put our name on a list and wait in a cramped foyer, to make the short 20 minute drive to Norristown and check out Gino 's Pizzeria and Restaurant. There is a long history of Italian immigrants settling in Philly and it 's surrounding areas, so I had a sense the food would be good here. Gino 's is a typical old sKool Italian joint that used to dot neighborhoods in Manhattan, Baltimore, Philly, etc. and the other early cities that were popular with Italian immigrants. Gino 's has been run by the same family for 40 years; longevity is always a good sign. The interior is separated into two dining rooms after walking into a long hallway. Otherwise, the décor is fairly strip mall ish with drab carpeting, non descript tables/chairs, along with some Italian themed art work. But of course, you 're here for the food. Your meal starts off with a basket of warm bread, and be sure to ask for some olive oil, and skip the pats of butter. Take an empty plate, drizzle some oil mixed with salt and butter, and you have almost the perfect appetizer. And so many places are no longer doing this, but with most orders (we had 3 pasta dishes and one pizza), your meal also comes with a decent house salad. A base of Romaine and iceberg lettuce is topped with wedges of tomatoes and sliced cucumbers. It 's nothing fancy, but still a nice way to start your meal. Once the entrees arrive, you 'll be shocked at the portion sizes, which are HUGE. Like, one plate of pasta is enough for three adults huge; or enough for 2 1/2 meals huge. Take the server 's advice and get the baked ziti. The cyclindrical cuts of pasta were nicely baked mixed with ricotta cheese, sauce, and generous amounts of the house sausage. This is as old sKool as it gets. Even after a leisurely meal of two hours (since that 's what happens amongst friends and wine), my ziti stayed warm, unlike at some places where entrees immediately cool to room temperature after 15 minutes. I nibbled on some of the other dishes and they were equally good. Traditional fettuccini with spicy marina and meatballs definitely tasted like all day stewed sauce and the meatballs were moist and flavorful. Pizza was also tasty, albeit, I wish the crust was a bit crisper and not so chewy. It 's difficult if not impossible to find Italian restaurants like Gino 's anymore. Friendly service, tasty food at prices that won 't bust your eating out budget for the week. Our share of the check came out to $40 (with tax and tip). Super bonus in that like most places in PA, Gino 's has a BYOB policy, so we were able to split two bottles of wine at the table without having to pay a corkage fee either!
Ate there while visiting family for lunch. Huge portions. However, veal was way too salty. Lasagna was pretty good. And shrimp scampi was also decent. Mediocre tortellini, tasted bland and store bought. BUT as others noted, the restaurant was recently closed due a potential Hepatitis A outbreak. Another review earlier noted about unsanitary conditions at the restaurant, now I wish I listened and stayed the heck away. Let's pray everyone in my family will be ok...
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