DINING AROUNDWith Liz Jeressi January 4th,2006

GIANNA’S It was nice to begin the new year with a dinner at Gianna’s, which is just about to celebrate it’s first anniversary. From the street, it looks cozy and intimate, and the décor inside does not disappoint. We walked in the door to white tablecloths, beautiful place settings, and exposed brick walls. It’s quiet, with beautiful dim and sparkling lighting, and soft music playing.

This is a non-smoking restaurant, and you may bring your own bottle of wine. Diners keep conversations at a quiet level.

We were greeted by our waitress, Christen, who seated us and offered us Sparkling Water and warm, freshly sliced Italian bread served with a soft, tasteful herb butter. She was quite knowledgeable about the menu and offered a verbal presentation of all the specials, including the names (pronounced the Italian way), ingredients, and preparation of all the specials, both appetizers and entrees. She was very helpful, based on our tastes, in helping us select our courses.

John Mandica, owner of Gianna’s, is also the chef. He’s from Monmouth County and has earned a reputation as a chef in other well-known restaurants before venturing out on his own to open Gianna’s.

For our appetizers, we tried one of the specials, as well as some menu items. The Shrimp Fra Diavlo was superb. The shrimp was cooked perfectly (not fried) and the sauce was spicy and flavorful. I liked it so much that I had to dip some of my delicious Crostini in it!  The  Calamari was a wonderful surprise. It was ever so lightly fried, and served in John’s signature balsamic citrus sauce. Delightful! Like no sauce I’ve tasted, and not drenched. It lit up my taste buds. We also tried the Artichoke Hearts Francaise, egg battered in a lemon white wine butter sauce over wilted spinach.  The flavor of the hearts blended nicely with the sauce. We also shared the Eggplant Rollatini appetizer, stuffed with three cheeses and topped with tomato sauce and mozzarella. John’s sauce is wonderful.

Although there were many specials to choose from that night, the menu itself boasted many original dishes named after John, his wife Georgie, and their children, so who could resist? I love nothing more than eating an original dish…especially one made and named with love.

My dining companion chose the Seafood GeorgeAna: Shrimp, clams, lobster, and asparagus in a sherry pink sauce tossed with linguine. If you are a fresh seafood lover, this is the dish for you. The sauce was delightful and not too thick as to mask the flavors of the seafood, although you’re liable to fill up before you finish it all.

I chose the Pollo Gianna, which was just dreamy! Thinking about it now, I long to go back for more. Breaded chicken breast layered with fontina cheese, spinach, prosciutto, and roasted red pepper, pan fried, then topped with a gorgonzola cream sauce. Heavenly.  Plenty of sauce for dipping, yet not overdone. Served with asparagus. Even when I started to get full, I kept going back for another mouthful. This is a fantastic dish, especially if you’re a bleu cheese nut like I am.

John’s portions are large, like any good Italian is used to, but don’t leave without tasting Georgie’s homemade New York-style cheesecake, if it’s being offered that night. It is the creamiest, dreamiest cheesecake. I’d get down on my knees and beg her for the recipe if I thought I could pull it off! The toasted almond Tiramisu was also scrumptious, and went well with cappuccino.

The atmosphere is romantic, the service is great, and the food is creative Italian at Gianna’s. You won’t feel rushed here, either. You’ll have just enough time between courses to relax, sip your wine, and enjoy your conversation, while John prepares both his traditional and unique recipes for your enjoyment.

Since tables are limited, you might want to call ahead. In case you’re not familiar with First Street in Atlantic Highlands, there are public lots if you can’t find a spot to park on the street. Enjoy!