“Named after Wilcomb’s grandmother Giannina, who still resides in Northern Italy’s Veneto regions, Gianna hinges on rustic, produce-driven dishes, which mesh influences from both Louisiana and Italy.” Read More

“Wilcomb’s opening menu feels rustic, with tortellini en brodo (from Giannina’s own recipe), a meaty baked rice dish called tummala (extracted from a vintage Italian cookbook), grilled radicchio salads, tuna stuffed peppers and a “feed me” menu in the style of family suppers.” Read More

“Inspiration for the menu comes from the rustic cooking of Southern Italy, which has a similar climate to New Orleans. Overall though, the food is the group’s interpretation of Italian cuisine, which the they’ve been researching during visits to Italy.” Read More

“Her grandmother makes the simple soup, just as she was taught to make it by her own mother. “As soon as I get off the plane, it’s the first thing I eat,” Wilcomb said.” Read More

“… the eatery will center on fresh pasta in addition to other regional Italian plates fired in the restaurant’s wood-fueled oven. To drink, Italian vino and house-made liqueurs.” Read More

“Chef-restaurateur Donald Link teamed with Rebecca Wilcomb, a former chef at his Herbsaint, to open Gianna in New Orleans. The restaurant will serve pastas with Italian wines and liqueurs, and takes inspiration from Wilcomb’s Italian grandmother.” Read More

“With award-winning Herbsaint chef Rebecca Wilcomb at the helm, Gianna will serve a menu inspired by the rustic cuisine of Southern Italy in a 6,000-square-foot space in the Warehouse District.” Read More