Want the best lobster bisque in Toledo? Go to Rosie’s.The bread is dry, tasteless, dense, and the texture is sandy. The lobster bisque was watery, devoid of lobster and flavor. I’ll start with the good- the waitress was amazing, enjoyed the atmosphere, and the vegetable medley was pretty decent.Everything else was lackluster. Note: Bite-sized pieces of cooked chicken may be added to soup before adding the rice.I’ve been waiting to go here most of my life, finally went and was disappointed. Pass the pepper mill at the table for additional zest. Taste for salt, and keep warm until ready to serve.
Stir the mixture into the soup and cook over minimum heat, without boiling, until the soup thickens to coat a spoon. Slowly add some of the hot broth to the egg-lemon mixture, beating steadily. Continue to beat, gradually add the lemon juice. Reduce the heat, cover and simmer until the rice is just tender, not mushy, 12 to 14 minutes. Gradually add the rice, stirring constantly until the broth boils again. Count on one of the finest selections of fine wine anywhere, with offerings to complement the perfect meal – what you can expect each and every time.įor more on Georgio’s Café International, visit their website at, or call 41 to make your reservations.īring the broth to a full boil in a soup kettle. Georgio’s just remodeled its bar, which is one of the first things you see on the way in. Georgio’s is open daily for lunch and well worth the trip to taste what’s on the mid-day menu. Each meal is created for your private enjoyment with seating close to the kitchen. Georgio’s caters too with virtually everything e for your special at-home dinner party or event.įor parties of six to ten people, the Chef’s Table Experience is another option from Tuesdays through Fridays, featuring a delicious blend of “not on the menu” offerings, like beef wellington, rack of lamb, stuffed lemon sole with alaska king crab, crab cakes, or south african lobster. Don’t get hung up on the choices because each it guaranteed to satisfy.įor the private dining experience, Georgio’s has elegant private dining rooms available and customized to each party’s preference. And the best homemade bread accompanies.Īppetizers also include escargot, portabella mushrooms, gulf shrimp, haloumi cheese or grape leaves. Other classic dinner options include new york strip steaks, baby spring lamb chops, veal georgio’s tender filets, chicken breast georgio’s, chicken fettuccine, vegetable pasta el tonde or the seafood of the day. The crock of homemade onion soup au gratin that came next was arguably the best bowl of soup I’ve ever tasted.īeef Tournedos was the main dish – two prime tenderloin filets sautéed in red wine and mushroom sauce came next and beyond delicious. I started out with fresh and very tender octopus in mixed greens with balsamic vinegar dressing. If you’re paying a little more for the experience, you’ll soon confirm why when your lunch or dinner arrives. Best steaks and chops anywhere and always the freshest seafood” George added. It’s a smaller menu…it’s a best items menu…fresh meat, fresh seafood…everything’s fresh and made daily.
I’m here every day to ensure our customers get the very best.
“I make all the sauces, all the bread, all the soups…the cakes, all right here…for 30 years. The combination of old time charm mixed with an elegant setting ensures at the onset that something very special is on the way. “The building is 150 years old,” said George Kamilaris, who is also the head chef. in downtown Toledo, next to the Valentine Theatre. From ambiance, to service, to quality, Georgio’s delivers in a major way.įounded in 1986 by brothers Chris and George Kamilaris, the nostalgic restaurant sits in a quaint location on North Superior St. When it comes to fine dining in Toledo, few establishments keep pace with Georgio’s Café International.
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