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Geraci’s is a casual dining, Italian restaurant that serves traditional entrees and local favorites from recipes that have been passed down through many generations. Everyone raves about the pizza, and even Guy Fieri enjoyed himself here. The flagship location is located in University Heights, but they have been recently expanding, with a location in Mayfield Heights on Wilson Mills and SOM Center Road, one on Chagrin Road between Eton and Pepper Pike (where Mallorca used to be located), and a slice shop downtown on Prospect Avenue (where Vincenza’s was). I have been to the Geraci’s on Chagrin Road several times now, as one of my friends likes celebrating her birthday there. It is more spacious than the flagship location and has a quite romantic atmosphere. It reminds me of half-timbered restaurants in Europe.
Finding the entrance to the restaurant can be a little tricky. You have to enter the office building (there are a couple steps, but there is also a handicapable ramp to the right) and then walk into the foyer. The entrance is on your left just past the elevators. Once you walk in, you are greeted by the hostess stand, and there is a nice U-shaped bar to your left. There are two dining areas as well as a private room (where we enjoyed our meal during our first visit). The second visit we were in the main area at a long table in front of the fireplace. They also have a patio in the summer. The menus appear to be identical with the University Heights location, offering appetizers, handhelds, pasta and pizza pies.
The table first ordered several appetizers and passed them around. The standout for me was the breaded artichoke hearts. They are served with a spicy 1000 Island dipping sauce. They were crispy on the outside and lovely on the inside. The dipping sauce had a nice zip to it. Several other of my fellow diners enjoyed the fried ravioli and fried mozzarella.
The Italian wedding soup was very good (one of the better versions I’ve had). There are so many versions of Italian wedding soup out there, with variations on the pasta, greens and other ingredients. This one is fairly classic with the small acini de pepe, flavorful meatballs and spinach. I liked the percentage of onions and carrot too. It was a tasty soup.
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The salad was nothing to write home about, with a lettuce mix, cherry tomatoes and some shredded mozzarella. The house dressing is an oil and vinegar based Italian, but I prefer the creamy Italian more because the house dressing has to be shaken up to mix.
I fell in love with the Honey Pie on my first visit – so much so that I ordered one for the table as an appetizer on our second visit. The Honey Pie features pepperoni, sausage, hot habanero honey, mozzarella and Romano cheese. There is something about the combination of the meats and the honey that just make it stand out for me. I love a thicker crust, and it was nice and chewy and toasty on the edges. The sauce was a decent sauce. The first time I ordered it, it was well-cooked (with some black spots – see below), but it did not taste burnt at all.
I was in a mood to continue the artichoke love on my first visit, so I ordered the Chicken Piccata, which is made with tender bites of chicken breast sautéed in garlic, butter and white wine and served with artichoke hearts, capers and lemon. It was very lemony, but hit the spot.
The only misstep was on my second visit. I ordered the Chicken Florentine, because I love spinach and was in the mood for it. It is billed as being “Marinated, grilled and served atop spinach with tomato & lemon.” I was not a fan. It was dry, dry, dry. I especially disliked the spinach, which was flash-fried and crispy. I was hoping for a nice mound of soft spinach or even a creamy spinach. It was served with a side of spaghetti and a side salad.
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I recently went there for lunch and ordered what is undoubtedly now one of my favorite things I have ever eaten at an Italian restaurant. First, I have to eat a little crow. For years I have stated that I do not like angel hair pasta. Well, I was wrong. The waitress passionately suggested the angel hair instead of spaghetti, so I ordered the Angel Hair Balsamico, which is angel hair, artichoke hearts, diced fresh tomato and basil in a butter and white wine sauce. I added chicken for protein. The angel hair was coated in the butter and wine sauce, giving it an amazing buttery taste that just popped. I don’t think I will order anything different there ever again. I couldn’t finish the lunch portion, so I can’t even imagine how I’ll do with the dinner portion.
Our server on the first visit was extremely attentive, even though we were isolated from the rest of the dining areas in a private room, and I’m sure he had other tables besides ours. Our beverages were refilled quickly; our food was delivered promptly and it was delicious. The server on our second visit was overwhelmed, and it manifested in the service. She needed help and messed up a couple orders. To be fair, the restaurant was busy, but it was not so busy that people who were seated after us were served and left.
I do prefer this location over the flagship location, because of the ambiance and larger dining area. It doesn’t come across as cramped, like the University Heights location. Even if the flagship location is closer to me, we gladly drive to Eton/Pepper Pike to dine here.
Contact info:
Geraci’s of Pepper Pike
29425 Chagrin Boulevard
Pepper Pike, OH 44122
(216) 831-1595