Giorgio's Italian Grill and Pizzeria — Restaurant in Morgan Hill

I've only had Giorgio's pizza twice. However, I enjoyed it so much that I find myself inspired to leave an in-depth review.

Pizza is a very special cuisine to many Americans because it is essentially a round edible sojourn into the wild and even buffoonish American culture itself. Regional characteristics are both many and nuanced, from Chicago's classic deep dish, or appizagaine, to California's "mountain style" rich with artichoke hearts; there's something to love for everybody, in pizza. Giorgio's is no exception. And without further adieu, let me begin with the crust. Giorgio's crust is the most impressive component of their pizza, which is quite important considering how foundational crust truly is to a good pizza. Poor quality dough not only casts a shadow on all other ingredients and toppings but can even result in legitimate structural failure. Fortunately, Giorgio's crust is quintessential authentic pizza dough. Chewy where you want it, crunchy where you need it, and bursting with fresh baked flavor. I'd be shocked to learn that it wasn't made in-house. Moving on to their sauce: I believe their sauce recipe would be best described as "old-school". Now what is "old-school" sauce you might ask? To me it's a recipe that harkens back to the pizza sauce standard of yesteryear, one that has since been replaced by the increasingly present 2 factions that dominate the industry; Mass produced, fast pizza chain non sauce, and the other, authentic Italian "rennaissance fare" sauce ( essentially a pomodoro, think Margherita). I digress. When chewing on my slice, pondering Giorgio's delicious "old-school" sauce, I'm reminded of what Pizza Hut tasted like in the 80's, I'm reassured that one can still use tomato paste in their pizza sauce recipe, and I'm impressed by the delicate flavor presence of bell pepper. A very rich, flavorful sauce indeed. Now, lastly, the cheese. I'll keep my description of the cheese somewhat brief as one can only be so dramatic about a single ingredient, which in this case I believe is a low moisture mozzarella ( due to the transparent look, and natural tang of the flavor ). Usually, if I'd have my pick of the litter, I'd vote a whole milk mozzarella as the superior pizza cheese. I also enjoy the common-in-California blend of mozzarella and Muenster. But in the case of Giorgio's, the cheese choice just makes sense. If you've read all this and you haven't already, order a pie from Giorgio's and enjoy the offering from a long-standing...

Unfortunately last night my partner was racially profiled at this restaurant yesterday by an older lady, the general manager. Apparently someone was pushed and said the description was a black male, and as my partner was walking in (btw pushing our autistic 6 year old daughter in a wagon), the general manager stopped him accusing him of assault because he was the only black male in sight, blocking him from walking in. He was confused and frankly shocked that he was being accused of assaulting a woman, so did not know how to react in that moment besides defend himself. He also did not want to escalate the situation. After having to defend himself, she then puts her hand on him and said "oh you're good" NO KAREN!! 😡🙄 We were here for our 10 year old daughter's friend's birthday and soccer tournament this weekend, so we did not want to ruin her celebration and cause a scene, or just walk out. But this is ABSOLUTELY UNACCEPTABLE! You are not the police, you had ZERO right to treat him like a criminal and she promptly left atter she seen that we were with a large party. I am in tears that this happened to him because unfortunately, this happens to him all the time. He is the best dad and a good person and this IGNORANCE iS NOT OKAY! I did talk to the manager who said she will be contacting her regional manager. But trust that will be escalating this situation further if no action is taken against her. You picked the...

The food is fantastic!* We had both the eggplant and chicken parmesan as well as the penne calabrese at our table and all three were beyond delicious. And the brother in law of one of our group is a local chef from Italy whose food we have all been lucky enough to eat on countless occasions. The service was a bit ... relaxed, for my preference. I don't want to be hovered over, but being checked on every now and again is nice. Beyond that, the decor is beautiful but the space is open so it was actually quite noisy when we we there. To the point that it was difficult to hear our conversation at a table for four. We will absolutely come back for the wonderful food in a great location! But we might give some space before making another visit and try take-out the next time.

*The food alone is worth experiencing much worse service with louder, more chaotic background nose. That's why the food comment is first. It's THAT good. The review could end there. Period. But it doesn't because the service was a bit slow- possibly because of the time/day, and the noise did require raising one's voice well above what anyone with hearing within a normal range might consider to be an,...