Gianna Restaurant
Italian restaurant · Central Business District
700 Magazine St #101, New Orleans, LA 70130
Highlights
Rustic Italian fare with wood-fired oven, wine, cocktails
Rustic Italian fare with wood-fired oven, wine, cocktails
"Warehouse District stunner Gianna, from the prolific Link Restaurant Group, serves smartly conceived regional Italian specialties — rustic but elegant versions of ribollita soup, ricotta gnocchi, and veal saltimbocca. Besides the gnocchi, the primi section of the menu offers pasta like rigatoni amatriciana with guanciale, campanelle with bolognese and mascarpone, corn ravioli, and sausage orecchiette. The lamb lasagna is a vastly-layered beauty." - Beth D’Addono
"Warehouse District stunner Gianna, from the prolific Link Restaurant Group, serves smartly conceived regional Italian specialties — refined but homey versions of ribollita soup, ricotta gnocchi, and veal saltimbocca. Although the menu is rustic, the setting is not — this is a stylishly modern restaurant. Lunch is expanded to seven days a week." - Beth D’Addono
"From Donald Link’s resataurant group, Gianna is a temple of rustic Southern Italian cuisine. Chef Jared Heider presides over a menu rich with house-cured meats, locally farmed produce, Gulf seafood, and of course, pasta. The bar is focused on Italian wines and cocktail bases of Vermouth, Apertivo, and Amari. Open for lunch and dinner daily with brunch on weekends, the price point is about the same as Link’s other restaurants." - Beth D’Addono
"Gianna’s covered patio is open, and now you can reserve your spot al fresco. Come have cocktails in the shade, enjoy antipasti and dinner with a glass of wine, or sip the evening away with an Amaro flight." - Beth D’Addono
"Sunday supper is a thing in Italian households, as Gianna chef Rebecca Wilcomb knows from experience. Her three course version, available for takeout and delivery, always include antipasti, main course, and dessert. Priced at $35 per person (plus tax and gratuity), options might include gnocchi fritto, chicken cacciatore, or porchetta with rosemary potatoes." - Beth D’Addono
