The ricotta gnocchi at Giulia is hand-formed and cooked fresh each day. They're remarkably light — more cloud-like than traditional potato gnocchi — and coat gently in brown butter sauce. The subtlety lets the pure, sweet ricotta shine. This is a model of simplicity and technique.
Tips from diners
This is an excellent starting point if you're unfamiliar with Giulia's style. The restraint and technique are on full display without any complexity to distract from the pasta's quality.
This is one of Giulia's most praised dishes. The wild boar braises for hours until very tender, infused with juniper for earthiness and complexity. The black trumpet mushrooms add forest floor notes. Each strand of fresh pappardelle is hand-rolled and coats evenly with the rich sauce without being heavy. Reviewers consistently describe it as satisfying — the layers of flavor work together seamlessly.
Tips from diners
This is the signature pasta — if you can only order one, make it this one. It's available almost every night and represents Pagliarini's technique at its best.
This is a traditional Emilia-Romagna pastry that Pagliarini treats with the same care as his pasta. The filling is balanced between the earthiness of chard and the creaminess of ricotta. The pastry is paper-thin and crisp. It's a smaller plate that represents Giulia's philosophy — technique applied to simple, quality ingredients.
Tips from diners
Order this as an appetizer to start your meal. The flavors are gentle and prepare your palate for the richer pastas to come.
This Roman classic showcases Giulia's commitment to technique. The pancetta is cured in-house and adds layers of salt and smoke. The tomato sauce is balanced — bright acid from tomato against the richness of the pork fat. Pecorino adds a sharp finish. The bucatini holds sauce in its hollow center, delivering flavor with each bite.
Tips from diners
This is often available as a nightly special. Ask your server about the evening's special preparations — Giulia regularly rotates pasta shapes and sauces based on ingredient availability.
The chitarra (guitar) tool creates thin, square pasta strands that capture sauce beautifully. The squid ink adds briny, mineral notes that complement the fresh clams. White wine and garlic keep the sauce light so the pasta's texture and the seafood's sweetness come through clearly.
Tips from diners
This dish is lighter than the wild boar pappardelle and pairs well with white wine — a good choice if you're dining out on a work night.
Opened in 2013, Giulia was Michael Pagliarini's first restaurant and became an immediate sensation. The kitchen sits behind a custom-built pasta table where you watch pasta being rolled and shaped by hand throughout service. Every pasta is made fresh each day — ricotta gnocchi, squid ink chitarra, pappardelle with wild boar — using techniques Pagliarini learned in Italy. Reservations book out weeks in advance.
Book your reservation 4-6 weeks in advance on OpenTable. The dining room fills up almost entirely every night. Weeknight reservations are slightly easier to secure than weekends.
If you can't get a reservation, try arriving at 5:30 p.m. on a weeknight and putting your name on the walk-in list. You may wait 45-90 minutes, but there's a genuine chance at a table for 1-2 people.
The bar has 6-8 seats and no reservations — if you arrive before 6 p.m., you often can sit and eat dinner at the bar with a view of the pasta table. This is a fantastic alternative to a reservation.
Arrive hungry and plan 2.5-3 hours for dinner. The pacing is leisurely and part of the experience. The kitchen works at its own rhythm, not rushed.
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