On our last visit to Girasole, which was almost 20 years ago, they had just moved into the space they still occupy. There was no mistaking that Girasole meant sunflower in Italian—charming sunflowers, sunflower pictures and sunflower-stenciled walls filled the restaurant. On our recent visit, before the holidays, there was one sunflower plant near the hostess station and all the pictures had been wrapped to look like presents. Twenty years ago, the staff wore sunflower ties and white shirts embroidered with “Girasole,” which was an attractive touch. Now the staff wears white shirts and black pants. Service is still attentive, though the table is no longer crumbed after each course. Specials are still recited without the prices.
The warm Italian bread, garlic-infused olive oil and crispy bruschetta topped with chopped tomatoes and garlic are still placed on the table when seated. While the menu contains à la carte salads, a lettuce, tomato and onion salad with a light vinaigrette still comes with dinner and is served on a chilled plate—a thoughtful extra few restaurants provide.
We started with a special of rigatoni with a scrumptious Bolognese sauce made with beef, pork and veal, which the kitchen split for us and we devoured. Lowell bypassed the special of pork chop stuffed with sausage, escarole and mozzarella (can you believe it?) and ordered Parmesan-encrusted swordfish, asking for vegetables to be substituted for the accompanying gnocchi. The generous serving was fresh tasting and surrounded with broccoli rabe and tomatoes in a light lemon basil sauce. We also opted for Vitello Girasole containing scaloppini of tender veal, topped with grilled eggplant, prosciutto and mozzarella in a roasted garlic and white wine sauce. The colorful accompaniments of green asparagus topped with red roasted peppers along with the white mozzarella topping the veal reminded us of the Italian flag.
The dessert menu was uninspiring with bread pudding, crème brulee, cheesecake, cannoli, chocolate mousse, tartuffo, sorbet and affogato being offered. Tiramisu was our pick containing Italian lady fingers soaked in espresso and Kahula, layered with mascarpone cheese custard, chocolate shavings and topped with whipped cream; a surprisingly light end to our dinner. It was a lovely evening filled with reminiscences for this restaurant that has been open for 20 years.
Girasole is a very popular restaurant and it is hard to get a reservation on a Saturday night so plan accordingly. Open Monday through Friday for lunch and daily for dinner.
Girasole
500 West Union Avenue
Bound Brook, NJ 08805
732-469-1080
BYO
Parmesan encrusted swordfish with broccoli rabe and tomatoes in a light lemon basil sauce.
Photo courtesy of Lowell Saferstein
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