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Charming, inexpensive Italian joint run by Richard Bock, former principal cellist for the Phoenix Symphony, who knows his Italian food almost as well as he knows his Mozart, if not better! Bock has a knack for whipping up superb classics like bruschetta, baked ziti, antipasto, spaghetti with meatballs, and veal parmigiana. Our fave is the pink tomato and cream cardinale sauce with pasta, which will have you licking your fork for every last morsel. The interior is no-frills, but the service is excellent, and you'll be hard-pressed to eat better for less in Phoenix.
I used to eat at this place several times a month. I never go there now. When the place was sold the new owner made change after change until the place wasn't worth visiting anymore. Changed recipes even pasta types for traditional dishes. I still live in the neighborhood and a line waiting outside on a Friday night, which used to be a common site, is not something I have seen in years.
Giuseppe's Italian Kitchen owns this spot, like Mark Cuban owns the Dallas Mavericks. Of course, it costs the Eye-tie eatery a pretty penny. Three hundred of them, to be exact. See, the corkage fee at Giuseppe's, the no-frills eatery with the way-above-average fare that's owned by Richard Bock, principal cellist for the Phoenix Symphony, is only $3 per bottle. That's about what you'd tip a Scottsdale valet these days. So rather than pay the 200 to 300 percent markup at some hoity-toity grub... More »
We don't like whining about wine, but the vino prices at restaurants these days are through the roof! All we want is a little bottle of Chianti or a nice Pinot Noir to slurp with our meal, but the bottle that costs you $12 at Cost Plus might go for two or three times that much in the most modest of grub shacks. Fortunately, there are still some places around that'll let you schlep in your own fermented grape juice for a small fee. At Giuseppe's, it's a mere $3, whether you're chugging... More »
It doesn't pay to think about where veal comes from. After all, what did that poor little three-month-old bovine baby ever do to you? But then the veal pasta over at Giuseppe's tastes so heavenly. Those extra-tender nuggets of meat bathed in a light tomato sauce with carrots mixed into al dente spaghetti could turn even the most vehement vegan into a bloodthirsty carnivore. Blame it all on Richard Bock, the Valley restaurateur who has made Giuseppe's into a must for lovers of affordable,... More »
This no-frills joint stuck in a strip mall between stores that sell cheap water and cigarettes has a devoutly loyal following, and with good reason. It's the place to go for happily inexpensive southern Italian fare, lunch or dinner. The owner, a Jewish Italophile who is the principal cellist for the Phoenix Symphony, is apt to greet you at the door and recommend his special of the day before you order at the front counter. The venerable staff (some of them have worked there for years) will... More »
Let me share a little secret with you: Journalists love to eat and eat well, but we're also notoriously cheap. In part, this has to do with the fact that almost no one gets rich off scribbling for a living. And probably, deservedly so, if you... More »
Q. I enjoy trying really interesting wines with dinner, but am not confident of my knowledge. Where's a place with great food and staff with topnotch wine recommendations? A. It's hard to go wrong at Wright's in the Arizona Biltmore resort. The... More »
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