Upscale Italian restaurants are ubiquitous in the Pearl but Giorgio's has always seemed to be the sleeper: the unobvious spot whipping up Northern Italian cuisine with French and Northwest influences. Upon arrival, my coat was hung by the maître d’ who continued to attend to us for the entire dinner with the exception of the chef, Peter Schuh, who delivered the dishes. Service on roids!
Roasted Chestnut Soup with black truffle foam: earthly and velvety
Justin and I started out with a soup/salad. I ordered the chestnut soup since I've never had it before. It did not disappoint - robust, rich and earthly. Justin ordered the salad, which came perfectly mounded in a balancing act of salty roe, cream and crisp, water bursting lettuce. It was a carefully prepared, with small enough bites to get a little bit of everything all at once, besides the cheese snowflake, of course.
King Sisters Romaine Salad with creamy bottarga dressing and toasted parmesan
Oregon olive oil!
I was thrilled to see the bread basket served with Oregon extra virgin olive oil. This is always exciting, since Oregon has recently started to produce olive oil. I suppose they could have gone with an Italian olive oil and probably cut costs, so it's great to see a restaurant splurge for the good local stuff.
Cinderella Pumpkin Black Truffle Ravioli
For our mains, I chose the Cinderella Pumpkin Black Truffle Ravioli which came with the same truffle foam that the soup had. Foam kind of grosses me out, but this was an exception. The house-made raviolis were delicate and everything about the innards was screaming fresh. Justin selected the highly acclaimed pappardelle with wild boar ragu, which was pure comfort with hits of cinnamon. God I love eating ugly animals.
Pappardelle pasta with wild boar ragu, moscato and Pecorino Toscano