We’ll get back to that question later.
I don’t remember when the episode of Guy Fieri’s Diners, Drive-ins and Dives first aired where he visited Giuseppe’s on 28th in Phoenix, but we have wanted to visit this small Italian bistro (or is it a trattoria) ever since.
“Richard Bock is the owner and operator of Giuseppe's on 28th since he purchased it on June 1, 2002. He studied cooking in Italy for nine years while performing as Principal Cellist in Maggio Musicale Fiorentino Orchestra…. As a result of all those years, living and fitting in perfectly with the people and lifestyle, he enjoyed all the fun times at the table with friends, sipping fabulous wine and studying how they lived. He learned how to cook from all his friends, their mothers and grandmothers and just couldn't get enough. He eventually went back to New York and immediately started working in the studios in the New York scene, but he missed Italy and the finer things in life. He knew sooner or later he would have a place that would give him some of those feelings that he missed....the trattoria style and food” (giuseppeson28th.com).
The trattoria is small with only thirty-two seats indoors plus additional seating on the front patio. The cloth table covers are themselves covered with white paper.
The specials change daily and are listed above and next to the counter where you place your orders. And in addition to the specials, there is a permanent menu. We ordered from each.
I looked to the specials board to make my selection. The open ravioli with wild mushroom stew was enticing, but I finally selected the clams in red sauce over Giuseppe’s house-made fresh pasta. As an interesting touch, I was asked whether I wanted all of my clams chopped or wanted some left in the shell. As you can see from the photo, I chose the latter.
We went to Giuseppe’s knowing that one of us would order the Bolognese Ragu made with seven different meats that was featured on Diners, Drive-ins and Dives and has inspired at least one “knock-off” recipe. I don’t recall what seven meats are used other than remembering that Richard Boc stuck some chicken legs into the ragu with the end bones protruding. And I also remember that this cooks for a long period of time.
And the meal was finished with our sharing a slice of flourless chocolate cake with the restaurant’s house-made Neapolitan gelato.
Some things are worth the wait, and so was our noontime visit to the 5.0 Addie trattoria.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.