Serving Italian Food with a modern twist
Giostra proudly serves fresh, local ingredients with a seasonally rotating menu. Giostra has become a part of the local community, winning rave reviews from patrons for the delicious food and the warm inviting atmosphere that it is served in.
Owners and brothers Dario and Marino Disaverio have been in the restaurant business since they were kids, helping out with their fathers 3-star rated Italian Restaurants in New York City. They came to Rockland County in 1998, working together at an Italian restaurant in the town of Tappan where they became known for their exceptional cooking and hospitality.
Giostra marks their first jointly owned restaurant venture.
Dario DiSaverio literally grew up in the restaurant business. His father owned and operated Tre Scalini and Gian Marino in NYC, where Dario was taught the ins and outs of the family business. He and his brother, Chef Marino DiSaverio, were most recently together at Il Portico, which was included in the Zagat list of "America’s 1000 Top Italian Restaurants".
Chef Marino DiSaverio was born into a family with extreme appreciation for Italian cuisine and trained under "master chefs" to learn Italian food in its truest form. He was previously the Executive Chef at Il Portico, which was included in the Zagat list of "America’s 1000 Top Italian Restaurants."
Brenda Kilgore‘s art and design skills are proudly on display at Giostra NY. Brenda is an accomplished decorator and art instructor. She has owned and operated a mural painting business for public spaces, private homes, and restaurants with notable celebrity clients. Her work has been featured in "World’s Leading Estates" as well as "Extreme Makeover, Home Edition".
4.5 / 5 stars
“Classy cool and romantic. Excellent food, presentation and atmosphere. The seafood is fresh and delicious. I heard from friends that this place was a amazing, so I made the drive from Long Island and was pleasantly surprised. Will definitely be back. Yum.”
“The food was excellent, wine was impressive and service attentive. We had a variety of pasta dishes, two from the list of specials. All wonderful.”
“So first and foremost, the wild mushroom risotto with truffle oil and shaved Parmesan was the best risotto I’ve ever had. The wild mushrooms were incredibly fresh, and there was a distinct truffle flavor, without overpowering the dish. The risotto was creamy, without being mushy or gluey and was al dente, without being rock hard in the center. The perfect combination.”