Giulia

"While Giulia in sleepy downtown Minneapolis may share its vaulted space with the lobby for the Emery hotel, it stands on its own. The focus on northern Italian flavors is precise. Think: virtually faultless ricotta meatballs, shrimp and polenta served with focaccia, and maltagliati — homemade, silky ribbons of pasta with red wine-braised lamb and roasted garlic. The restaurant is open for lunch and happy hour, too. Book reservations on Tock." - Eli Radtke

"The swanky Italian restaurant inside the Hotel Emery is known for its scratch-made Northern Italian pastas and wood-fired pizzas from chef Steven Brown — it has plenty of vegetarian options, too. The restaurant will be open from 11:00 a.m. to 10:00 p.m." - Stacy Brooks, Eater Staff

"Hotel restaurants get a bad rap — sometimes deservedly so, for an overreliance on a captive audience. Giulia, however, is an exception to that rule. Here, the ricotta gnocchi is plush and feather-light, tossed in a verdant broccoli rabe pesto, its slight bitterness softened by the addition of guanciale. The maltagliati — historically a pasta made from, and named for, the “poorly cut” scraps leftover from cutting other pasta shapes — is served over a decadent, wine-braised lamb ragu, topped with a flurry of mint and chile flake." - Julie Yu

"Giulia, the quieter relative of chef Steven Brown’s restaurants Tilia and St. Genevieve, offers Italian deliciousness pound for pound. Slip into a bar seat for a Caesar and a cocktail, a plate of silky sunchoke gnocchi, or a crackly pizza topped with chili and delicate shaved fennel. This menu is understated and skillful, and there’s enough seating that walk-ins are fair game (though no promises; call ahead)." - Justine Jones, Julie Zhou, Eater Staff

"Giulia is located in a repurposed bank lobby with marble columns, and there’s even a private dining room that has a walk-in vault-turned-wine cellar. Start with a plate of tiramisu zeppole stuffed with chocolate and mascarpone, plus a cappuccino made with espresso sourced from local roaster Spyhouse. If you want some drama at the table, order the Neapolitan breakfast pizza—made with dough that’s been fermented for three days, the pie is cut tableside so you can fully appreciate the theater of the runny egg yolks. " - stacy brooks