3Giovani EXCEPTIONAL ITALIAN IN GREENWICH VILLAGE
The Greenwich Village restaurant 3 Giovani is the classic epitome of a family-owned, white-table-cloth, -red-sauce Italian restaurant. It is that cozy, warm and welcoming, tried- and- true, can’t go wrong staple to dine in style at least once a week if the idyllic West Village is close to home.
It is the sort of dining establishment one would choose to entertain friends and family visiting from near or far. It is the perfect destination for one hoping to experience a sumptuous meal in the heart of Manhattan without the sticker shock check flopping in their lap at the end of lunch or dinner. The menu here is a superlative spin on the home-cooked Italian classics.
From the simple yet unctuous Spaghetti Rusticana brimming with Calabrian chiles and the fresh farm organic basil to the Vitello Capricciossa, or rack of organic lamb, orand the homemade mozzarella; Robert De nNiro may not be waiting, but the menu definitely speaks Italian.
Other menu staples from the kitchen of Chef Hido Holli include the best mushroom ravioli you will ever eat, to the rigatoni, andto the pappardelle. – iIn other words, – if pasta is your passion, – 3 Giovani is worth the reserva¬tion. And because this is not your typical pre¬tentious foodie review, we feel it best to have a chat with Gent Kasmi, the second-generation heir apparent to his family brand established in 1988.
GEORGE WAYNE – Define the 3 Giovani ethos.
GENT KASMI – In the spirit of a bygone era, it is a casually elegant family-owned and family-run neighborhood restaurant. My father originally opened 3 Giovani with two friends. The restaurant name translates from Italian to three young men, so we keep the legacy of 3 Giovani remaining with myself, my brother, and my cousin. We are tucked in a cozy nook in Greenwich Village, and when we first opened in 1988, we were just a pizza joint with a wood-burning oven.
GW – Talk about the menu
GK – Our menu is inspired by the rustic fare of Tuscan cuisine. Dishes are heavily influ¬enced by the land and use ingredients of the Tuscan countryside. We love our herbs (basil, rosemary, parsley,
thyme), aromatics (onion, garlic, red bell pepper, spicy red pepper flakes, cracked peppercorn), lemon and citruses, and olives. We’ve brought these rich flavors to Greenwich Village. We strive to elevate the staples every day of the week.
It’s a harmonious union of simple ingre¬dients and complex flavors. I grew up here. I used to love it when my dad would bring me with him when I was young; I would watch them cook, and watch the people come and go. When I got a little bit older, I would make coffee and help behind the register. As a teenager, I would make trips into the city to restaurants. I loved it. I worked in the industry all through college. My family is here almost every night.
GW – What are some of the signature dishes?
GK – The Ravioli Funghetto, Squid Ink Linguini with mixed seafood, and the Chicken Martini.
GW – What’s the perfect pairing with a 3 Giovani T-bone steak? What would the chef recommend?
GK – In Tuscany, the T-bone steak is served with Cannellini beans cooked with tomato and sage. It’s a beautiful pairing of flavors.
