Giulia
Restaurant · Downtown West ·
Northern Italian cuisine, wood-fired pizzas, scratch-made pastas
![Giulia by Giulia [Official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/65684310/Giulia_s_cr_FB.0.jpg "Giulia by Giulia [Official]")
Northern Italian cuisine, wood-fired pizzas, scratch-made pastas
"The 15-minute walk from Stamford Brook station should provide you with ample opportunity to work up an appetite for the authentic Italian cooking that awaits you at Giulia. It’s a welcoming and well-run place that doesn’t try to reinvent the wheel, but delivers quality ingredient-led dishes, an enjoyable atmosphere and wonderful hospitality. It is, in many ways, the epitome of a neighbourhood restaurant." - Andrew Young
"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
"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
"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