It was with much anticipation and delight that we celebrated Giuseppe’s original Pismo Beach Location’s re-opening this past Spring. When fire ravaged the popular downtown restaurant we all wondered if they would return. But we were encouraged by Chef Giuseppe DiFronzo’s promises that they would be back!
In the meantime, he opened a new face of Giuseppe’s in San Luis Obispo and we had many great meals there – so we didn’t lose our favorite altogether. However, we still missed having a location just five minutes from home in South County.
With the re-opening, there was much anticipation about how the restaurant would look. Would they completely change the look and atmosphere? Keep to the same familiar ambience? But no one doubted that the menu and the top-notch service would return as expected. I must say that the re-invented version was a great mix of familiar and new.
The exterior kept much of the same recognizable flavor but added a colorful cement tile accent at window-height. The interior has the same warm feel, but the pizza oven has been transformed to feel more like an anchor rather than an after-thought. In the bar, ceiling-mounted cabinets were removed opening up the space and a nifty belt-operated triple fan system was added making a very old-Europe or Monaco feel to the space. And the best part? The restrooms were relocated from awkward placement in the bar and main dining room to just off the patio dining area.
The food? Well, new things from the SLO location have been added (like the oh-so-fresh detox salad). But squash blossoms and butternut squash ravioli favorites are still found on the menu along with locally sourced seafood and a healthy offering from Chef Giuseppe’s own DiFronzo farms.
In the end, we breathe a sigh of relief. The restaurant we love has returned, better than ever. We are lucky to have such a gem five minutes from our doorstep – a great place to meet friends for drinks and a small plate after work or take the family for a special meal.
Just a bit of history: Giuseppe’s began in 1988 as a Cal Poly Senior Project, and now has two locations. They were on the forefront of Farm-to-Fork and now own their own Farm and Vineyard – as can be tasted in their amazing fresh-made sauce!