HOUReview
photo credit: Quit Nguyen
Giacomo’s Cibo E Vino
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The neighborhood Italian restaurant Giacomo’s Cibo E Vino in River Oaks might be one of Houston’s best-kept secrets. It’s bright, kitschy, filled with endless boxes of wine, and staffed by folks who resemble seasoned European professionals—the type of server who will always get your order right, but also remains aloof and uninterested in the best way possible. No two tables here are wearing, celebrating, or enjoying the same thing. You could be on a special date, celebrating a birthday, watching a toddler rip apart a plate of spaghetti, or having dinner with your dog on the garden patio. Giacomo’s is for everyone.
photo credit: Liz Silva
If your definition of Italian food is a lot of little tiny plates ordered en masse served alongside a gigantic wine list, then Giacomo’s will delight you. The massive food menu is divided into sections titled “little dishes cold” and “little dishes hot” as well as “salads and soups” and “main proteins”—the list goes on. There is also an entire page of pastas separated by fresh egg pasta made in house and imported dried pastas. Everything is fantastic, like a crisp and nutty fresh shaved brussels sprouts salad with pine nuts, cheese-stuffed radicchio, spicy shrimp with a hunk of baguette, and fresh pappardelle smothered in mushrooms and cream sauce.
Humble and casual, no one at Giacomo’s is trying to impress you or make you feel fancy or special. It’s just trying to serve you great food and spectacular wine. And despite the somewhat dated and chaotic interior, the entire experience, no matter what the occasion, feels tailor-made for a low-key but great dinner. Every time we visit Giacomo’s, we can’t wait to go back. Some places just fill your heart with joy, as well as stuff you full of pasta.
photo credit: Liz Silva
photo credit: Liz Silva
photo credit: Liz Silva
photo credit: Liz Silva
Food Rundown
photo credit: Liz Silva
Insalata Di Tre Cavoli
Simple, crunchy, nutty, and cheesy. This salad hits all the high notes with ease.
photo credit: Liz Silva
Gamberi Al Diavolo
Served ripping hot, this dish is available both as an appetizer and entree, so you can decide if you feel like sharing or getting your own personal plate. The best way to enjoy this dish is to pull off hunks of bread to dredge up the spicy sauces and hunks of garlic.
photo credit: Liz Silva
Radicchio Ripieno Alla Griglia
Slightly bitter radicchio leaves stuffed with roasted red bell pepper and a thick slice of mozzarella. Each bite is sweet and sharp with a little balsamic vinegar kick.
photo credit: Liz Silva
Pappardelle Ai Funghi E Gorgonzola
Giacomo’s offers a number of handmade egg pastas, including the extra wide pappardelle noodles. The roast mushrooms on top are smoky and earthy and enriched by a layer of rich cream sauce spiked with white wine and gorgonzola.
photo credit: Liz Silva
Rigatoni Puccini
When a pasta dish offers both savory and rich beef and pork meatballs, and a daily serving of bitter greens tossed in a semi-sweet tomato sauce, it seems really unwise to turn it down.
photo credit: Liz Silva
Panna Cotta Al Yogurt
This panna cotta is incredibly unassuming when it arrives at the table. Something about a judgment and book covers comes to mind. But once you try the first, vanilla-packed bite with a dollop of seasonal fruit sauce, you’ll be dueling with a spoon for the last bite.