About Giulia Restaurant
Giulia is a chef-owned Italian restaurant located between Harvard and Porter Squares in Cambridge. This is the first restaurant of award-winning Chef Michael Pagliarini. Our focus is on inspired food and great service with true Italian vigor. We put a particular focus on our hand-crafted pastas, made each day on our custom-built chef"s table adjacent to the open kitchen.
Cambridge, MA 02138
Hours of Operation:
Dinner: Monday - Thursday: 5:30pm - 9:30pm, Friday & Saturday: 5:30pm - 10:30pm
$31 to $50
AMEX, Discover, MasterCard, Visa
Harvard Square and Porter Square T stops
Bar Dining, Beer, Chef's Table, Full Bar, Wheelchair Access, Wine
Giulia Restaurant Ratings and Reviews
This is arguably the most difficult place in town to get a reservation... You wait about a month. Maybe that sets up unreasonable expectations, since you think, shoot I had to wait a month, everything has to be completely flawless, and everything better knock my socks off! While overall we liked things, was it worth a month's wait? Well, no. Everything overall tasted good, but was it the best Italian we've ever had? No, not even close. Maybe it is individual tastes, but we felt the pasta had some slight texture and flavor issues, and the portion size was pretty small, compared to everywhere else. Maybe if we had tried an entree we would think differently? I will say the chocolate terrine desert, while also very small, was one of the more interesting and delectable chocolate desserts we've had in a while. The server was excellent though... He was very warm, easy going, and present without being over present, certainly one of the better servers we've interacted with in a while. I would love to be able to try more dishes here, but since it's so hard to get in, with much advanced planning required, I'm not sure it's really worth it. The seating is very tight, like many restaurants around town, so just be prepared for that.
We had a reservation at 5:30, but had to wait outside the door as they did not open on time. I had been there before, unfortunately the portions are now significantly smaller., while the price has increased. The food was very good, but I am unlikely to go there again.
This is the third time that my husband and I have dined at Guilia, and yet again we weren't disappointed! The pasta was fresh and delicate, the barrata appetizer was out of this world, and the wine and drink selection was creative and extensive. At the end of the meal we were satisfied, but not stuffed. The waitstaff was attentive, but we never felt rushed at all. We will no doubt return again.
I was so excited to visit Giulia as I had heard such great things (and had to book the reservation months in advance due to limited availability), however it definitely did not live up to its hype. We ordered the semolina cakes which were pretty good, but everything after was not. The burrata appetizer was covered in oil and not even that flavorful (how can you go wrong with burrata!). The olives and assorted Salami were fine, nothing to be impressed by. The Bucatini pasta was good, but again swimming in oil. Lastly I ordered the swordfish main course and it was under seasoned and everything on the plate, again, was swimming in oil. I didn't finish anything on any of my plates (which never happens at restaurants I love.) I was very disappointed with Giulia and would not go back or recommend to a friend!
Giulia was a disappointing experience after the reviews I had read. The food was good but not memorable. The pasta was better than average but in no way equal to pasta I've had at comparable, and less expensive, restaurants in New York where the chef is known for making homemade pasta. My pasta was described as whole wheat taglierini which I expected to be a quite thin pasta similar to spaghetti. Instead it looked like tagliatelle, was not the color of whole wheat and had zero taste of whole wheat. When we asked the server about it, she said that the whole wheat flour was special and "not starchy" and therefore tasted different than whole wheat pasta, and that the chef called this pasta taglierini even though it was almost identical to tagliatelle. The sfizi of semolina cakes with rhubarb pickled in spruce sap, if I understood the description correctly, were delicious, but I saw and tasted no rhubarb and there was no hint of spruce sap which I imagine to taste resinous. When we saw our dessert, rhubarb tarte Tatin, we were very surprised. It was not a pastry, there was no rhubarb but there were strawberries, and we were expecting vanilla gelato instead of whipped cream. When I suggested to the server that we got the wrong dessert because a tarte Tatin was a pastry, she said a tarte Tatin was like a cake, but she would ask the pastry chef . She came back with the answer "The pastry c hef says a tarte Tatin is an upside down cake." It's hard to believe a pastry chef doesn't know the definition of a classic pastry, therefore I can only conclude that the pastry chef is not very good, or is a liar.
My boyfriend and I came here to celebrate our 3 year anniversary and a new move. We had an absolutely fantastic time - the food was incredible and service was perfect. From wine options to dessert we enjoyed every course immensely. This is one or our absolute favorite restaurants and we can't wait to come back!
We loved everything about our dinner at Giulia's! It was my second visit and, although the menu had changed , the offerings were once more excellent and all three of us savored our choices. I offer my highest recommendation for the ambience, cuisine, drinks and service.
From the chicken liver crostini and bucatini through to the salted caramel and black pepper gelato-- wow, everything was delicious and well presented. Terrific service and advice from our waitress on our first visit. Will definitely try to come back, maybe sitting at the bar if we have as much of a challenge getting a reservation next time. Highly recommended.
Really enjoyed Giulia. But so hard to get a reservation in prime-time. Had to go at first seating but just glad that I could get in! Pastas are, of course, the star of the menu. They are the ideal showcase for other seasonal ingredients. Try a pasta milled from a less common flour, like spelt, or farro. The entrees are solid. The desserts are well conceived and executed. They are not 10-component works of modern art, but the flavors are accurate and paired well. (E.g. affogato + hazelnut, strawberry/rhubarb + lavender)
Recently my eleven year-old grandson asked me what was the best restaurant in which I'd eaten. I couldn't come up with an answer: so many restaurants. But after eating at Giulia I could say it's the best restaurant I've eaten at in the past year. My husband and I shared the bread, an appetizer of semolina cakes (2 little ones), I had pappardelle with wild boar and mushrooms and a glass of prosecco, he had halibut, we shared a dessert. All were excellent. Service is friendly. Tables are close together, but it's not too noisy. Reservations are hard to come by. There is only street parking but when we went, there were spaces on Mass. Ave. at parking meters that need quarters until 8 pm. Cost with tip about $100.
Went out for a birthday/first night without baby and couldn't have been more impressed. We have wanted to go since it opened, but reservations are tough to come by! Finally made it and the staff (especially manager, Trevor) went above and beyond to make the night fun and special for us. Food was outstanding and we can't wait to go fill out bellies again!
Cambridge restaurants are generally the best in Boston and Giulia is no exception to that rule. They have the best pasta dishes I've ever had in Boston--my date and I split three--way better than anything I've had in the North End. Service was spectacular--attentive, friendly, good recommendations. Music was great and the prices weren't ludicrous!
What more could you ask for?
Giulia continues to be in my top three for Boston-area restaurants. Everything we ordered was perfect, and our server coursed our meal out very thoughtfully. Started with anchovies that were delicious with a glass of brut rosé, moved on to the inimitable bucatini and a spelt cassarecce that was so flavorful and complex, finished with the rainbow trout (one of the most perfectly cooked pieces of fish I've ever had) and the trottole. A glass of Piedmontese Sauvignon Blanc rounded out our mid and main courses superbly. Finished with the carrot mascarpone cake with saffron ice cream with a cup of Rooibos (love the tea service there as well, pretty set-up). Thanks for another impeccable experience, Giulia!
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