After establishing itself as a maker of excellent poor boys for decades, Giorlando's has grown into a full-service neighborhood restaurant, comparable to the great neighborhood eateries like Mandina's. The menu focuses on seafood and Italian dishes, but it heads off in other directions, particularly in the daily specials. And the poor boys remain as good as ever.
Giorlando's opened in 1972 as a self-service poor boy shop called the Triple Crown. It kept busy at that endeavor until the hurricane. Then John Giorlando--who took over the restaurant from his father earlier that year--embarked upon a slow but steady program of expansion, both of the facility and the menu. The place has become a full-fledged neighborhood restaurant with table service, wine, and dinner every night.
It looks much nicer inside than the utilitarian exterior suggests. It's decidedly casual, but comfortable enough that it feels like you've gone out to eat, not just grabbed a bite. A surplus of windows adds to the spaciousness. Service may strike some as a little slow, but it's in line with the cook-to-order food.
You will not be insulting the management by getting a roast beef poor boy. It's always been in the ninety-ninth percentile. Sometimes a crush of business at the peak of lunchtime slows things down. They automatically heat the well-stacked muffuletta, but it's better not heated.
| Attitude | 2 |
|---|---|
| Environment | 0 |
| Hipness | 0 |
| Local Color | 2 |
| Service | 1 |
| Value | 3 |
| Wine | 0 |
