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Press

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REVIEWS & PRESS

We have been humbled by the ground swell of support from the community and the local media, it has truly been an honor to have met so many fantastic people in the greater Hudson River Valley and beyond. The following  articles are excerpts from local press and our guests, feel free to contact us for your opinions or comments. We thank you in advance!

 
 
 

Most Authentic Neapolitan Pizza - Trattoria San Giorgio Restaurant, Millbrook New York

"What comes out of the impressive 900°F wood-fired brick oven at Trattoria San Giorgio are authentic Neapolitan pizzas—thin, crispy, and made with locally sourced ingredients, baked under the watchful eye of owner Joe Comizio, who is certified as an authentic Neapolitan pizza maker by the international Associazione Vera Pizza Napoletana. Try the San Giorgio house special pizza, dressed with fresh arugula, prosciutto di Parma, and shavings of Parmigianno-Reggiano.

845.677.4566; www.trattoriasangiorgio.com"

 
 

 
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GREAT GASTRONOMY , Mainstreet Magazine - Thorunn Kristjansdottir

"Only a few select words are really necessary to describe the creations of Joe Comizio of Trattoria San Giorgio in Millbrook, NY. A lot of words could undoubtably be used, but the few needed go something like this: delicious, beautiful, phenomenal, artistic, and amazing.

I’m describing the food that I feasted on at this Italian restaurant, which I’m still dreaming about a week later – that tells you something. First, I must begin by saying that Joe (pictured far right) is one of the nicest guys around. It was as if he were welcoming us into his beautiful and spotlessly clean home (seriously, check out how clean his windows are). He then said to us, “Do you like pizza?”

I said to myself, ‘Is rain wet?’ But I contained my excitement and said “Yes, of course.” He then asked, “Do you like mushrooms, Prosciutto, and truffle oil?” There was no containing the excitement at that point: “Yes, that sounds amazing!” To that Joe said great, and that he’d be right back with our pizza. He then walked a few steps away from our table to the pizza station which is in the far corner of the restaurant and that’s where the beautiful wood oven stood in all of its glory. The blue tiled masterpiece literally sparkles thanks to the lights above reflecting off of its blue tiles. It heats up to about 900ºF and so it only takes Joe a minute or so to bake each pizza, ergo it wasn’t long until he returned with that night’s pizza special (see image directly above). We hadn’t even had a moment to study the menu before we were already feasting."  ~ Thorunn Kristjansdottir (click on the following link to read more) :

 
 

 
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THE PIZZAS ARE A WORK OF ART - Rural Intelligence - Don Rosendale

"What comes out of the 900-degree, wood-fired oven at Trattoria San Giorgio are not just pizzas, says owner Joe Comizio, but Neapolitan pizzas, which is a recognized dish made to exacting standards. They’re far superior to what you get in a cardboard box — thinner, crispier and with more taste. Comizio says he views each one as he if were an artist “painting on a blank canvas.” The restaurant also serves up other Italian favorites: Salad Caprese, minestrone with fresh vegetables, gamberi fra diavolo (large shrimp “hot as hell”), pollo parmigiana (chicken in white wine sauce with melted parmesan cheese). The trattoria has a small but good wine list, and for dessert, torta caprese — a traditional flourless chocolate cake with ground almonds and dusted with confectioners’ sugar — is a winner." ~ Don Rosendale

 
 

 
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MILLBROOK INDEPENDENT: RONA BOYER

"I have to admit I really wanted to enjoy my first meal at our new trattoria. And I did. We were three (Gerard and his 90 year old mother, Loulou- here for the holidays- accompanied me) so we decided to share a few different things. We drank a very nice Chianti from Florence by the glass to accompany the light and tasty meatballs with a side of penne.  So far so good. And then came the Pizza Margarita a 12 inch individual pie. I lived in Italy for two years but in the north so I had never tasted a Neapolitan Pizza before. Naples is generally credited as the birthplace of pizza. It was made and sold in the streets as a dish for the poor back in the 16th century, so it was important to my culinary education to experience it.  Neapolitans  are not like any other pizza I have ever eaten. The crust is thin on the inside and thick and airy on the ends which bubbles and blisters into a crisp crust in San Giorgio's impressive pizza oven.  The Margarita was made with fresh mozzarella and crushed tomatoes.  I am a fan. We also ordered the house specialty - the pizza San Giorgio which is dressed with fresh arugula, Prosciutto di Parma and shavings of Parmesan Reggiano.  I never went in for the idea of "salad" pizzas so I would not have ordered this but I decided to try their "signature" dish. Wow. It was delicious." ~ Rona Boyer

 
 

 
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CIA'S LA PAPILLOTE: "FOOD: MADE WITH CARE" - The Culinary Institute of America - Nico Dellenback

What gives people the desire to visit restaurants? A restaurant visit can signify the end of a tough week, the beginning of a new relationship, the celebration of an event, or simply an excuse to spend time with people we care for ... At Trattoria San Giorgio I do not have to worry about love being put into the food because from the moment you walk into the humble dining room to your final bite, compassion and thoughtfulness can be seen on the faces of the staff and in the food on the plate ... The margherita pizza served at TSG is an example of that. The crust is bubbly and delicate, an provides each bite with texture and well developed flavor from the 990 degree oven.  The sauce is made fresh every day. The acidity from the sauce compliments the creamy buffalo mozzarella an aroma of fresh basil. ... The editor of La Papillote and I were lucky enough to enjoy several different courses ... Pictures and descriptions can only tell part o f the story of TSG. This is honestly a pleasant all around experience ...  Visit the restaurant and see for yourself atrue example of food made with skill and care. The Culinary Institute of America, writer Nico Dellenback, BPS Culinary.

 
 
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VISITOR REVIEWS:

 

 

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JACLYN O. REVIEWED TRATTORIA SAN GIORGIO — 5 STAR APRIL 14, 2016

Best pizza! It does not get any better than SG. Beautiful atmosphere, friendly. Just great! We would go almost everyday if we didn't live 1 hour 35 minutes away :(.

GERALDINE J. REVIEWED TRATTORIA SAN GIORGIO — 5 STAR APRIL 24, 2016 

Always a delicious meal with great service! Love the atmosphere and friendly staff!

CHRISTIANA G. REVIEWED TRATTORIA SAN GIORGIO — 5 STAR AUGUST 26, 2015 

My all time favorite restaurant in Millbrook. Every time I leave the restaurant, I feel happy(and full) like I had just visited family. There is a comfortable and welcoming atmosphere, that is wonderful to experience every visit. Gordana and Joe are such kindhearted people, that create delicious food and make me feel taken care of. Would recommend to anyone looking for delicious food and to have a good time.

MICHAEL Q. REVIEWED TRATTORIA SAN GIORGIO — 5 STAR JANUARY 21, 2015 · 

I really love your Pizza! One of the best places in the area! I tried a few other dishes as well. (thumbs up)... Really like this place more than most others. Thank you!

ERIC S. JUNE 20, 2015 · MILLBROOK 

The Best thing I ever ate!!! Meatballs with fried Roman gnocchi!!! Polpette con gnocchi Romana!!! Grazie!!!

CINDRA J. REVIEWED TRATTORIA SAN GIORGIO — 5 STAR OCTOBER 17, 2015 

My husband and I were in Millbrook for our 25th anniversary and stopped in several times to have a nibble and a drink. Gordonna was very warm and welcoming. The food was great; we'd definitely go back.

 

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"AWESOME PIZZA"

"An incredible assortment of pizzas, not the regular pizza place. An amazing combination of flavors with quality, fresh ingredients. My favorite little restaurant, with some great musical guests which makes for a wonderful experience. I highly recommend making a visit. Great patio dining or inside at the bar, or with the warmth of the brick oven. "  ~ Mark E.  (TripAdvisor)   Thank you Mark! ~TSG

 

"PERFECT PANINI"

"Our first visit and not the last. Our party of four choose to have lunch outside on the charming patio. We were promptly greeted, with a smile, by the hostess. She was extremely personable and offered us water and drinks immediately. The menu had a nice variety and our waitress provided us with some suggestions as well. We choose the margarita pizza from the WOOD burning stove as an appetizer, it was delicious! For our main meal everyone choose to order a panini. Unbelievable, it was the best panini I ever had. We thanked the man behind the oven and tried to pry his secret recipe, we failed which means we will be back. actually the man behind the oven,Joe, is an owner and the hostess, Gordana, is his wife and we met their son and the chef too! Last but not least, we enjoyed sharing some desserts. The Tiramisu, flour-less chocolate cake and gelato are etched into my mind. FABULOUS! Next time we will have drinks at the bar and stay for dinner. " ~ Jfblueskies , Senior Reviewer (TripAdvisor)   Thank you! ~TSG