30 replies to this topic

[PJF]

Recently, I heard some good things about Girasole on the forum and had planned on trying it out with the family. A couple of days later Groupon had a deal with them so I bought one and had dinner last night at the restaurant. We ordered a 1/2 Hawaiana, 1/2 Gladiatore (similar to a combination)for ourselves, and a cheese pizza for the kids. The food and the service was great. We've always been fans of Chicago Fire and Pizzaria Classico so we were excited to try Girasole. They have a variety of toppings that are a little different than your typical pizza place and that's what makes it fresh; the olive cake was also very good. We will be going back soon. Support your non-chain restaurants!

[tony]

Support your non-chain restaurants!

My mantra exactly! Where is it?

[aztransplant]

My mantra exactly! Where is it?

Google says here: http://www.girasole-pizza.com/

[4thgenFolsomite]

Google says here: http://www.girasole-pizza.com/

yes, next to Visconte's

[Sandman]

Couldn't find any pictures on the website. Do they do a traditional style pizza or one of those skinny "chessy bread" NY style so called pizza that you have to eat 1/2 a large to fill up on?

[tsukiji]

NY style, if done properly, is the best. It's hard to beat simplicity and perfection of balance.

It should have a crisp crust that curves slightly when you pick up a slice. It shouldn't go limp -- that's just wrong. Crust should be a salt dough but also with a touch of sweetness -- hints of both saltiness and sweetness -- should not be bland.

Add some nice sauce and nice, fresh cheeses and you've got a perfect pizza.

You can't get NY style around here. There are some good restaurants and chefs in CA, but I'd say we lack real artisans. What's CA known for -- CA food? What the heck is that? We don't have CA style BBQ (well Santa Maria but who knows that?), CA style chowder, CA style pizza, CA style hot dogs.

Sorry, thread drift. I miss NY pizza.

[2kids4me]

I think Girasole is considered Napolean (as in Italy) pizza. It's a thin, softer crust. If you have a "typical" American appetite (meaning super-size everything), it might not be hefty enough for you.

[MrsTuffPaws]

I think Girasole is considered Napolean (as in Italy) pizza. It's a thin, softer crust. If you have a "typical" American appetite (meaning super-size everything), it might not be hefty enough for you.

On their website, they claim to be NY-Style. I haven't been there yet.

Girasole pizza 's mission is to bring a piece of Italy's Tuscany to your table. We source the freshest, finest ingredients so you can enjoy thin crust (New York style ) pizza right here in Folsom, CA.

[tsukiji]

On their website, they claim to be NY-Style. I haven't been there yet.

Will have to try it -- in true NY style, do the sell by the slice?

[2kids4me]

It sounds like they are going for a NY/Italian style pizza. They are probably hedging their bets, since most Americans wouldn't be happy with how Italian pizzas aren't crammed wtih toppings and cheese.

I just hope they find someone to edit their website! The errors on the one page were glaring. Ugh. I will never understand why businesses don't go the extra step to find someone (preferably someone educated) to proofread what they present to the public.

[tsukiji]

Checking the menu, not sure this will be NY style.

But that's okay -- as long as it's good, I'm fine. I love pizza, NY style preferred but any good pizza is fine by me. It's the perfect food.

[Darth Lefty]

This thread deserves a merge with the previous onefrom a week or two back.

[PJF]

Couldn't find any pictures on the website. Do they do a traditional style pizza or one of those skinny "chessy bread" NY style so called pizza that you have to eat 1/2 a large to fill up on?

A little thicker than New York style.

[PJF]

It sounds like they are going for a NY/Italian style pizza. They are probably hedging their bets, since most Americans wouldn't be happy with how Italian pizzas aren't crammed wtih toppings and cheese.

I just hope they find someone to edit their website! The errors on the one page were glaring. Ugh. I will never understand why businesses don't go the extra step to find someone (preferably someone educated) to proofread what they present to the public.

Wow settle down with the "preferably educated" comment. I agree that getting a another person other than the person doing the writing to proofread is smart, but don't be so critical, geez! Great food, maybe not great spellers. Who cares.