Great Giorno Italian Cuisine

We made a reservation and our table was ready and waited when we arrived. we had a wonderful and friendly service and the food was delicious! it was a very beautiful jubileee dinner!

My little girl and myself. I had the eggplant parm, she had the kids spaghetti. Our plates were heaping, we had to take some home but it was great the nest day as well. It's close to home so we make make this a regular spot. The service was excellent. We were well taken care of but not to the point of being interrupted while we dined. I wish I'd gotten the servers name so I could give her a personal shout out..thanks!

Great Giorno is a local Italian restaurant in Terre Haute. The restaurant is in an old bank. The original vault and the teller windows are still in the building. You can reserve the bank vault for a more private dining experience.The owner was in the building and greeted us personally when we entered. He was interested in speaking with us and spoke with us about how he got into the culinary arts and ended up in Terre Haute. He told us all of his chefs are actually trained chefs and not just someone off the street. Owner, Chef Jimmy, assured us that his intent is to take care of his customers.The food was very good. There were only two rolls brought out to the table. Initially I thought this was odd, but after realizing these aren't your typical yeast rolls you get at a chain restaurant, I understood. These rolls are dense and heavy. They were a welcomed change to normal dinner rolls.Chef Jimmy had mentioned that the restaurant goes through approximately 600 lbs of chicken a week. I thought that was a very large amount. However when I saw what my buddy got as a serving for his chicken Parm, I could totally see why. The serving was massive. Definitely enough to share. The chicken was cooked well and had great flavor.I ordered the seasonal dish, shrimp and scallop linguini. It came in a marsala sauce and had a very slight kick of heat to it. The sweetness of the marsala sauce paired nicely with the spice. The shrimp were slightly overdone and a little on the chewy side, but the flavor was excellent.Chef Jimmy let me know his wife bakes the baklava herself, so naturally I had to try some. It was very good. The outside wasn't as flaky as some I've tried, but all in all, a good baklava.We didn't notice any sort of sewer smell while there. It's also difficult to get good help and I'm sure there is quite a bit of turnover waiting tables regardless of the restaurant, so knowledge of the menu may be a tough subject to grade the staff on. I can tell you Chef Jimmy knows his menu as he and I talked about what to order at length. In the end, Great Giorno Italian Cuisine was a refreshing and tasty experience. I would definitely return again. Thanks, Jimmy!

Great Giorno is a local Italian restaurant in Terre Haute. The restaurant is in an old bank. The original vault and the teller windows are still in the building. You can reserve the bank vault for a more private dining experience. The owner was in the building and greeted us personally when we entered. He was interested in speaking with us and spoke with us about how he got into the culinary arts and ended up in Terre Haute. He told us all of his chefs are actually trained chefs and not just someone off the street. Owner, Chef Jimmy, assured us that his intent is to take care of his customers. The food was very good. There were only two rolls brought out to the table. Initially I thought this was odd, but after realizing these aren't your typical yeast rolls you get at a chain restaurant, I understood. These rolls are dense and heavy. They were a welcomed change to normal dinner rolls. Chef Jimmy had mentioned that the restaurant goes through approximately 600 lbs of chicken a week. I thought that was a very large amount. However when I saw what my buddy got as a serving for his chicken Parm, I could totally see why. The serving was massive. Definitely enough to share. The chicken was cooked well and had great flavor. I ordered the seasonal dish, shrimp and scallop linguini. It came in a marsala sauce and had a very slight kick of heat to it. The sweetness of the marsala sauce paired nicely with the spice. The shrimp were slightly overdone and a little on the chewy side, but the flavor was excellent. Chef Jimmy let me know his wife bakes the baklava herself, so naturally I had to try some. It was very good. The outside wasn't as flaky as some I've tried, but all in all, a good baklava. We didn't notice any sort of sewer smell while there. It's also difficult to get good help and I'm sure there is quite a bit of turnover waiting tables regardless of the restaurant, so knowledge of the menu may be a tough subject to grade the staff on. I can tell you Chef

We made a reservation and our table was ready and waiting when we arrived. We had wonderful and friendly service and the food was delicious! It was a very nice anniversary dinner!