Chef Mathieu Palombino has opened his latest pizza and Italian food venture, Gigi and Mario, in Edgewater. The restaurant serves lovingly crafted pizzas and other Italian delights. With a menu made from scratch and a Neapolitan Acunto brick oven for making pizzas, there’s something for everyone.
The 1,300-sq ft Gigi and Mario features an open pizza station surrounded by large comfortable booths. Chef Mathieu says “Warm colors and natural wood create a cozy, casual atmosphere” inside. Meanwhile there’s an outdoor cafe area on the sidewalk; with seasonal seating that offers a view of the Hudson River and New York City skyline. “It’s a great place to stop for a cappuccino and dessert after shopping; even if you don’t stay for a pizza,” he adds.
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Specialty Pizza Pies
Gigi and Mario boasts an Italian American menu with a range of options. “I’m an old-school European chef, and I’m doing things the way I’ve always done it,” Chef Mathieu says. “Everything is made by hand from scratch. We grate balls of parmigiano and pecorino, we shuck clams by hand; our desserts are made by hand by a pastry chef, we make dressings from premium oils and vinegar.”
Of course, the main attraction at Gigi and Mario is its large, shareable 16-inch pizza pie. Lucky for Chef Mathieu, the previous business left their artisanal Neapolitan Acunto brick oven behind. In fact, “it’s what caught my eye here,” Chef Mathieu admits. “It’s the oven I use in all of my pizzerias.” Click here to see the full menu.
Their pizza uses a mature dough made from a blend of American flours; as well as a base of California tomatoes and fresh, local mozzarella. Specialty pies include the spicy sopressata and, Chef Mathieu’s favorite, the Pugliese pizza; a burrata base with broccoli rabe, sweet Italian sausage, and fresh chilies. “My father is a native of Puglia, and it’s close to my heart,” he says. Gigi and Mario also offers custom pies, where patrons pick a red or white base in addition to fresh toppings.
Italian Classics and American Favorites
Other Italian and American favorites on the menu include calamari, grilled artichokes, and grilled octopus. The breaded and fried burrata ball served over marinara sauce with shaved parmigiano, for example, is a current hit. Likewise, Gigi and Mario makes a cheeseburger topped with smoked bacon, caramelized onions, Russian dressing, salsa verde, and cheddar.
Meanwhile, the dessert menu offers Italian classics like cheesecake, lemon torta, or a Belgian chocolate fondue for the table; the latter also comes with fresh fruits and ricotta fritters.
Gigi and Mario intends to soon serve an all-American brunch on weekends as well. This brunch will feature French toast, waffles, pancakes, grilled sandwiches, big breakfast plates, and burgers; in addition to toppings such as bananas, pecans, and bacon.
About Chef Mathieu
A Belgium native, Chef Mathieu received training in his home country in the classical French style. Despite this, he has an affinity for creating Italian cuisine with his own personal touch. In particular, he enjoys making pizza using a Neapolitan Acunto brick oven. (“The best pizza oven in the world.”) In addition to Gigi and Mario, Chef Mathieu is also the founder of Motorino; a pizzeria starting in Brooklyn that now has outposts in Hong Kong, Dubai, and beyond.
Visit Gigi and Mario inside City Place at 86 The Promenade in Edgewater. (Click here to see them on Google Maps.) To learn more, click here to visit their website or you can click here to give them a call.
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Gigi and Mario FAQs
Yes, they accept reservations over the phone or via the Resy website.
Not yet, but gluten-free options are in the works.
Yes, Gigi and Mario offers vegetarian options.
Yes, they do offer takeout.
They offer delivery via Uber Eats and GrubHub, and Slice is coming soon.
They don’t serve liquor, but sell Domenico Winery California wines by the bottle.
There is no kids’ menu, but the menu is kid-friendly.
All Photos: © Gigi and Mario
