Giorgio Baldi --- still good, has anything changed???

[kevin]

Has anything changed since the passing of the eponymous Giorgio Baldi? I remember that he would usually be in the kitchen cooking every night especially when he was in town.

I know there a lot of hounds that hate Giorgio Baldi and think it's overpriced and not so great at all, like an Italianate version of the Ivy perchance for lack of a better comparision. but I have always liked their lobster raviolis, and duck raviolis, and pumpkin raviolis in brown butter-parmesan sauce, in fact I probably like their raviiolis better than anwyere else in town by far.

Anyhow, for the people that actually do like Giorgio Baldi in the past, is it still good, still up to par, can we still get those great raviolis, as well as veal brodo, and pounded Veal Chop Milanese on the bone showered with chopped tomatoes, basil, and fontina.

Thanks all. Also, what desserts do you get here?

[fdb]

I like their panna cotta for dessert.

[Ciao Bob]

I would say 15% of the menu is "new" -- or added from e. baldi's menu -- and beautifully prepared by his widow Roberta Baldi (who always did most of the cooking anyway). Ferinstance, there is a new lobster salad, another new salad served over procuitto and a new crab pasta, all of which I thought were divine. The old favs are still there and as good as ever.

I do not do dessert often but when i do, at Gb's, it is Torta della Nonna.

[kevin]

Thanks, I always forget but does he have counter seating where I can drop in solo for a drink and pasta dish or two, and dessert.

[Ciao Bob]

No counter but many folks dine there alone, often on the "patio," but in the main room too.

[kevin]

yeah, cool, i know about the patio, one good thing about the patio is i think it's way more spatious than eating inside, since all the tables are cheek to jowel banquettes for the most part.