The roughly 40-year-old restaurant had taken a turn toward the unpalatable in recent years, but the addition of chef Brent Beavers — of the much-missed Sencha — changed much of that. Out went the can openers, and in came fresh sauces made from scratch. Beavers says he's got a three-year plan to turn Giuseppe's into the best Italian in the city, and he's off to a fine start. The ribeye steak is thick and buttery, while the grilled sausage pasta sports well-spiced Polidori Sausage from Denver.
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