Gianmarco's opened in Homewood in February 2003 and has stayed family-owned since, growing into a fixture of the close-knit neighborhood it calls home. The kitchen pairs an Italian menu with daily specials that range from grass-fed prime cut ribeyes to fresh grouper with andouille gumbo and braised veal ossobuco.
The regular menu runs deep. Starters include burrata and bresaola, pistachio-crusted fried Gulf oysters, and beef carpaccio. House-made pastas cover mushroom ravioli with black truffle and porcini, rigatoni quattro formaggio, and veal and ricotta tortellini. Mains stretch from a pistachio and goat cheese-crusted rack of lamb and veal scallopini to a grilled 14oz ribeye finished with gorgonzola butter and chianti sauce, alongside classics like chicken and eggplant parmesan.
The dining room has built a reputation locally as a spot for celebrations, with a wine list that lends the space some of its character. Gianmarco's also runs a private event space for corporate gatherings and milestone celebrations, hosting groups from 20 to 120 guests with the same kitchen and service as the main dining room.
The regular menu runs deep. Starters include burrata and bresaola, pistachio-crusted fried Gulf oysters, and beef carpaccio. House-made pastas cover mushroom ravioli with black truffle and porcini, rigatoni quattro formaggio, and veal and ricotta tortellini. Mains stretch from a pistachio and goat cheese-crusted rack of lamb and veal scallopini to a grilled 14oz ribeye finished with gorgonzola butter and chianti sauce, alongside classics like chicken and eggplant parmesan.
The dining room has built a reputation locally as a spot for celebrations, with a wine list that lends the space some of its character. Gianmarco's also runs a private event space for corporate gatherings and milestone celebrations, hosting groups from 20 to 120 guests with the same kitchen and service as the main dining room.