Innovative Italian at Garibaldi’s

Diners looking for adventures in Italian food will love Garibaldi’s. Owner Mark Claypool is a, hands-on restaurateur whose personal touch is evident throughout this charming neighborhood restaurant. His menu focus on the freshest seafood and, according to Mark, is “80 percent specials.” Listen carefully to your server and you’ll discover innovative dishes on a daily basis.

The dining room at Garibaldi’s is cozy and comfortable. An interior brick wall stretching the length of the room creates a warm cellar-like atmosphere reminiscent of restaurants I’ve enjoyed in the Italian countryside.

A tiny wine corner/cellar in the front of the restaurant houses a few dozen interesting bottles, mostly from boutique wineries in California. Customers are invited to leave their tables, browse the selections, and choose a wine for the meal. You can also order wine by the glass. But, if you like poking around in wine shops and reading labels, you’ll love this unique concept for wine service.

Wine prices are clearly marked on each bottle and are beyond reasonable for restaurant pricing. On a recent visit, a friend and I chose Eylse 2005 Nero Misto, $38, a great price considering it sells for $28 at the winery. It was smooth, dark and layered, nicely balanced with a long lush finish, a great match with everything we ordered.

He may not be Italian, but Mark knows how to put together an interesting Italian menu, having served as chef at the well-regarded Café Fiore in South Lake Tahoe before opening Garibaldi’s in 1995. Garibaldi’s offers fish, chicken, veal, vegetarian selections, and a good variety of pasta dishes. All entrées come with soup-of-the-day and a house salad or Caesar. Prices range from $13 to $20 for pastas; $17 to $24 for other entrées, $7 for desserts.

Both appetizers were stunning, beautifully presented and full of flavor. Warm, spicy blackened shrimp over a chilled roasted vegetable gazpacho came in a large martini glass, hence the name on the menu, Martini Gamberi, $10.95. Topped with generous slices of cool, ripe avocado, the combination was perfect.

Offered as a special, very fresh prosciutto-wrapped tiger shrimp arrived topped with chunks of fresh mango and a delicious mango sauce on a bed of lightly spicy cabbage, $12.95. The salty, sweet, spicy flavors blended beautifully. Mark says he often repeats specials if customers like them. I cast my vote for this one. And, for the very garlicky bread, served warm, soft inside and crunchy outside…yum!

On to the entrées, Capellini Siciliana, always on the menu, is a delicious combination of shrimp and scallops tossed with garlic, capers, diced tomatoes, lemon, white wine, and angel hair pasta. Shrimp and scallops were perfectly cooked, the sauce light and lemony, and the pasta al dente. Mark says regular customers love this dish. I agree; it’s a winner!

Mark mentioned that the kitchen likes to mix it up and try new combinations with the specials. Some work beautifully; others don’t. To avoid surprises, pay close attention as your server describes them and ask what will accompany the entrée on the plate.

To cap off the meal, desserts are what you might expect in an Italian restaurant – tiramisu, bananas foster, spumoni, crème brûlée, and homemade gelato. Chocolate hazelnut gelato was light and creamy with deep chocolate flavor and a subtle nutty crunch – very good.

Service at Garibaldi’s is friendly, efficient and professional. Mark is often in the dining room as well as in the kitchen and takes a personal interest in the quality of the food and comfort of his guests.

Location: 307 N. Carson St., Carson City
Phone: 775-884-4574 Hours: Dinner 7 nights a week, 5 – 10 p.m.; lunch Mon – Fri, 11:30 a.m. to 2 p.m.
Learn more: There is no website. Call for reservations or just stop in. The friendly staff will be glad to answer your questions.