Girasole

This successful, people-pleasing Italian restaurant in Shadyside, friendly and flavorful, won't rest on its laurels (or sunflowers).



Spinach and ricotta ravioli in a tomato cream sauce.

Photo by Laura Petrilla

(page 1 of 2)

Just a few months after Girasole celebrated its 10th anniversary in April, readers of Pittsburgh magazine voted it the No. 1 Italian (non-chain) restaurant in the region. What better time than now to investigate the secrets to Girasole's success and to learn what's planned for the future?

This small restaurant off Shadyside's Walnut Street offers hearty food in a friendly, upbeat setting. Girasole means "sunflower" in Italian, and it's also close to the surname of the restaurant's owners, who are at the core of the success of their enterprise. Their constant presence, care and welcoming personalities make customers feel at home.

At almost any time of day, you will be greeted and seated by owner Jimmy Gerasole, who opened the restaurant in 2000 with his wife, Patti.  Although he had a background in retail, Jimmy always wanted to open a restaurant.  In 2000, son Gino, who worked at Viaggio Restaurant at the time, found the restaurant's Shadyside space for his parents; he then encouraged them to open the restaurant and came on board as a manager.  Gino's wife, Jennifer, joined them as Girasole's opening chef and continues as executive chef to this day. Jimmy and Patti's other son, Vito, is also an integral part of the restaurant as director of wines, floor manager and a server; he is joined by his wife, Vicki, who occasionally helps out as a server. 

Patti gives special credit to daughter-in-law Jennifer Gerasole: "We think the world of her, and we're lucky to have her both as a daughter-in-law and as our executive chef; she is a very talented chef." Jennifer, a graduate of the former Pennsylvania Institute of Culinary Arts (now Le Cordon Bleu Institute of Culinary Arts in Pittsburgh) establishes the menu and oversees food service and catering. In turn, she credits Chris Corimski, an International Culinary Academy (now also merged into Le Cordon Bleu) graduate who has worked at Girasole for 10 years, with the quality of the day-to-day cooking. Corimski, who has worked in many Pittsburgh restaurants—among them are Casbah and the now-defunct Le Perroquet—reiterates that it is the consistent quality of the food that keeps customers coming back for more. Patti also gives credit to other "wonderful" longtime employees who work hard to meet the needs of customers.

In addition to family, a second key component to Girasole's success is that the restaurant serves plentiful portions of simple food that tastes good. Currently, the dinner menu is divided into primi (first course), pasta and risotto.  In addition, there is one daily special from each of these categories: pollo, pesce and carne. The base menu changes four times a year according to the season.

Upon first glance, the prices might seem high for casual dining, but, in truth, the portions are so large that you are paying for two meals—the one you eat at the restaurant and the leftover meal you take home.

A wine list, which features exclusive Italian wines, accompanies the food selections. They're available by the glass (about three reds and three whites ranging from $8.75 to $10 per glass) or by the bottle (about 25 choices widely ranging from $26 to $250).

Located on Copeland Street in a below-ground space that feels like a grotto, Girasole features an interior of stone walls, wooden accents, copper-topped tables, dried sunflowers and paintings of mostly Italian scenes. During warm months, outdoor seating is available on the front patio.

The atmosphere here is usually bustling, loud and often crowded. A word of advice: Although the restaurant does not take reservations, you may call ahead to put your name on a wait list; that's a wise move for peak hours.

Servers squeeze between the tables, delivering large plates of food generated in a surprisingly small kitchen in the back of the restaurant. Service is quick and attentive, although on two visits, new courses were served before the plates from the previous course were cleared. As in many restaurants, the service is more competent when the restaurant is less crowded.

Edit ModuleShow Tags
Edit Module
Edit Module

Edit ModuleShow Tags
Edit Module Edit ModuleShow Tags

On the Blogs


Meet Rescued Animals at Carnegie Museum of Natural History

Meet Rescued Animals at Carnegie Museum of Natural History

The new Live Animal Encounters program introduces museum visitors to rescued wildlife.

Comments


All the foodie news that's fit to blog
Feast Series Returns to Carnegie Museum of Art in Oakland This September

Feast Series Returns to Carnegie Museum of Art in Oakland This September

The third iteration of the series will feature chef J.J. Johnson, formerly of The Cecil and Minton's Supper Club in Harlem.

Comments


Not just good stuff. Great stuff.
Best Places for Kids on Rainy Days in Pittsburgh

Best Places for Kids on Rainy Days in Pittsburgh

Read on for some under-the-radar ideas on how you and the kids can survive a rainy day this summer.

Comments


Tres Rios Has Potential, But Hasn't Distinguished Itself Just Yet

Tres Rios Has Potential, But Hasn't Distinguished Itself Just Yet

The tacos-and-tequila bar and restaurant on the South Side doesn't do anything wrong, exactly, but has room to grow.

Comments


Mike Prisuta's Sports Section

A weekly look at the games people are playing and the people who are playing them.
Who Belongs on a Pittsburgh Steelers Mount Rushmore?

Who Belongs on a Pittsburgh Steelers Mount Rushmore?

As the team prepares the inaugural class of its Hall of Honor, Mike Prisuta selects the four members of the Steelers family most deserving of inclusion.

Comments


Style. Design. Goods. Hide your credit card.
Make a Trendy Transition into Fall Style

Make a Trendy Transition into Fall Style

No. 14 Boutique in Lawrenceville put together this chic outfit for the tricky period when summer cools into autumn.

Comments


The movies that are playing in Pittsburgh –– and, more importantly, whether or not they're worth your time.
A Hitman and His Bodyguard Get Into Trouble (No Need to Overcomplicate Things)

A Hitman and His Bodyguard Get Into Trouble (No Need to Overcomplicate Things)

Reviews of "The Hitman's Bodyguard" and "Wind River," plus local movie news and notes.

Comments


Everything you need to know about getting married in Pittsburgh today.
Delicious Design: Our Cookie Table Contest Winner & Runners-Up

Delicious Design: Our Cookie Table Contest Winner & Runners-Up

These Pittsburgh couples certainly know how to bring the cookie table tradition to life.

Comments


Weekly inspiration for your home from the editors of Pittsburgh Magazine
Produced in Pittsburgh: MONMade Takes Local Crafters National

Produced in Pittsburgh: MONMade Takes Local Crafters National

Close to a half dozen local businesses, among them Savannah Hayes and Stak Ceramics, will make their debut next week at the mega interior design and home goods-focused show in New York City.

Comments


The hottest topics in higher education
Tuition Increases at the University of Pittsburgh

Tuition Increases at the University of Pittsburgh

School trustees voted this week to increase tuition for in-state and out-of-state students.

Comments

Edit Module

Edit Module