I have grown especially fond of Gioia since its opening last year and my most recent visit confirmed the opinion that Chef Avi Szapiro is killing it with his food. In addition to the spectacular cuisine, Gioia offers a relaxed and incredibly vibrant environment, making for one of the best dining experiences in the New Haven area. 

Located on Wooster Street in New Haven’s bustling Italian neighborhood, Gioia offers an incredible alternative to the pizza nirvana of the street. Upon entering the dining area, you are greeted by soaring ceilings, banquettes, tables, a vibrant bar area, a chef’s table overlooking the kitchen and a private table in the back room, which also holds Gioia’s Market. A recently opened second level, rooftop has additional bar-type seating.

A major storm caused us to arrive much earlier than our reservation, and the hostesses were more than helpful in seating us when we arrived. We were given one of the side banquettes that can accommodate four people, so our threesome had more than enough room to appreciate all the cuisine.

While we relaxed and reviewed the menu, we enjoyed the bread service. The density of the bread was wonderful ,and the pieces slowly absorbed the olive oil that accompanied the slices. The bread was great on its own, and even better when used to finish the pomodoro sauce from the meatballs.

A must starter is the MEATBALLS, which includes three golf-ball size balls sitting in a Pomodoro sauce and topped with shaved Parmesan cheese. It was delicious. The meatballs were incredibly flavorful, and I used the extra bread to ensure I enjoyed every last drop of the spectacular pomodoro sauce. The shaved Parmesan was one of the best I have ever tasted.

For a more refreshing appetizer, I highly recommend the GIOIA SALAD, which includes a seasonal mix of greens, lightly tossed with lemon juice and oil and topped with the same Parmesan shards. This was a mound of delicious and sweet greens, perfectly crisped and lightly dressed with oil and lemon. The greens were some of the most delicious I have ever eaten and the parm was over the top perfect.

Another salad option is the FENNEL CITRUS SALAD, which is a full bowl of shaved fennel topped with orange and grapefruit pieces. The fennel was mild, avoiding the sometimes over-anise accented variety and the orange and grapefruit segments added great counterbalancing notes with the toasted fennel seeds contributing a little nuttiness and additional crunch. I really liked this salad as well.

For our entrees, we ordered three different dishes. 

The MAFALDINE CACCIATORE is Gioia’s interpretation of this classic Italian dish. It is served with farro pasta, chicken, mushroom, olives, sage and topped with Parmesan cheese shreds. My mistake was swapping the farro pasta for the straight rigatoni, since the farro nuttiness would have been better to complete the flavor profile. The braised chicken was delicious, and a touch of the braising liquid offered the sauce for the dish. To complete the Sunday-ness of the pasta, the mushrooms were a great addition. I really liked this dish. The next time I would follow the chef’s advice and stay with the recommended farro pasta. 

Others ordered the SALMON OVER GAZPACHO, a perfectly grilled piece of salmon atop a gazpacho. The gazpacho was bright and flavorful, incredibly sweet from the emulsified peppers. Another ordered the WHOLE BRANZINO WITH SALSA VERDE. This is the first time I have seen a whole fish served boneless, it was so easy to eat. The fish was stuffed with lemons, parsley and tarragon, all of which infused their incredible flavors into the fish. This entree is easily enough for two people to share.

Make sure you save room for dessert. I recommend the CHOCOLATE RASPBERRY SEMIFREDDO, which is served with crispy chocolate, and pistachio crumble. The semifreddo was delicious, chocolatey on the interior and surrounded by a thin layer of chocolate jutting from the plate. The accompanying crispy chocolate pieces and pistachio crumbles were both great. We were also given a CANNOLI WITH STRAWBERRIES AND GELATO. All I can say is Wow! The shell was superb, and the creamy filling was even better. Chopping the shell required some work, but it was well worth the effort, maybe the best shell ever. The filling was ultra-creamy and beyond delicious. Without a doubt the best cannoli anywhere.

Service was spot-on, friendly, informative and professional.

Overall, this was one of the best dining experiences I have enjoyed in a long time, and I look forward to returning for even more great meals.