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Gio’s Chicken Amalfitano

Glancing at the minimalist façade and industrial interior, you wouldn’t expect the dishes at Gio’s Chicken Amalfitano to be vibrant, complex and explosive; which is exactly what they are. The menu at Gio’s offers bold flavors showcasing their bone-in, moist, lemon infused chicken that is artfully used in a select array of dinner options.

Gio’s also serves fresh pastas, which they call Maccheroni Napoletani. Imagine an oversized macaroni paired with Italian cheeses, sweet and tangy marinara, and juicy heirloom tomatoes. This culinary experience comes full circle when ending dinner on a sweet note. While peach cobbler may be a favorite here in the south, you’ll not want to miss the Pastiera Napoletana, a ricotta based pie with a custard-like filling with a hint of cinnamon and sugar. Of course, like any “true to their roots“ Italian restaurant, Gio’s also serves the classic tiramisu.

If you want table service, you’ve come to the wrong place. Gio’s juxtaposes its fast food ordering system with five star plates such as the Sorrento Lemon Chicken. You’ll be served a half chicken paired delicately with sweet, roasted garlic, imported olive oil and wild oregano. Dining on the blue gingham covered tables will make you feel as if you’re at a chic Italian picnic; and what goes better with a picnic than beer, wine, Bellini’s or Prosecco?

The chefs at Gio’s masterfully incorporate Italian, French and Spanish influences to truly give the Atlantans an authentic Mediterranean experience. Order takeout “La Famiglia” style or enjoy the meal at Gio’s. Our only advice…get it while it’s hot, because once the pollo’s gone, it’s gone!

Highlights

Sorrento Lemon

Braised chicken covered in roasted lemon slices, cloves of garlic, and aromatic oregano. The chicken is antibiotic free and sourced from Bell and Evans. The olive oil, it’s only right that it’s imported from Italy. Portions are big enough to share, but when the food is this good, who really wants to?

 Diavola

A specialty chicken dish with some kick! Garlic again makes its way into this dish and is paired with crushed red pepper, invigorating the palate. Calabrian peperoncini’s complement the heat and leave a bright and tangy finish. You’ll gladly eat through the pain, we promise.

 Zuppa Di Pollo

Not your grandmother’s chicken soup. You’ll begin to wish you were under the weather so you have an excuse to devour this liquid gold. Tender chicken and sweet carrots meld beautifully in a buttery, herbal, and lemony broth. The stock is made in house from Gio’s chicken so you know it’s good. Finally, it’s topped with big, salty shavings of Parmigiano Reggiano.