Gianna sits at the corner of Magazine and Girod Streets in the Warehouse District, part of the Link Restaurant Group family. The kitchen builds its menu around daily antipasti — cured salami, olives — savory small plates and entrees that lean on locally grown produce and Gulf seafood, and house-made pastas. A "Feed Me" option turns the meal into a four-course spread chosen by the chefs.
The bar draws on Italian aperitivo culture, working Vermouth, Aperitivo, and Amari into cocktails meant to open up the appetite before dinner. The wine list leans heavily Italian, with bottles like Garganega from the Veneto and Falanghina from Campania.
Garlic bread, meatballs, saltimbocca, and lamb turn up often among what regulars order, alongside potatoes and salad served family style.
Gianna was a finalist for the James Beard Foundation's Best New Restaurant award in 2020.
The bar draws on Italian aperitivo culture, working Vermouth, Aperitivo, and Amari into cocktails meant to open up the appetite before dinner. The wine list leans heavily Italian, with bottles like Garganega from the Veneto and Falanghina from Campania.
Garlic bread, meatballs, saltimbocca, and lamb turn up often among what regulars order, alongside potatoes and salad served family style.
Gianna was a finalist for the James Beard Foundation's Best New Restaurant award in 2020.