Giorgio's Italian Food Milpitas

$$
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(900)

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643 E Calaveras Blvd
Milpitas, CA 95035
In 1959, Frank and Tina D’Ambrosio decided to start a new restaurant venture along with their “Paisans” Mario and Enza Volpe, after Frank had much success with his first restaurant, the original “Frankie, Johnnie, and Luigi Too! In Mountain View, CA. Named after a good friend of theirs, they opened the original “Giorgio’s” in the Foxworthy Shopping Center in San Jose, CA. One year later, cousins Anthony and Louise Dambruoso, affectionately known to the family as “Sash and Lou”, took control of the restaurant and ran it for the next eight years. Pictures and paintings of these folks still grace the walls of the establishment today. In 1968, Frank’s four sons assumed control of the restaurant and still own and operate it to this day. In 1997 they opened a second location in Milpitas, CA, where they still offer the highest standard of quality food, service, and value to their customers. Bon Appetit!!

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Reviews

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3.5900 reviews
Photo of Lon H.
Lon H.
8/20/2025

Whenever my family and I crave delicious Italian food, Giorgio's is always on our mind. They offer a good variety of pasta dishes, their pizzas are awesome and their bread rolls with garlic...

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J Q.
7/25/2025

Authentic, Delicious, and Always Satisfying - Giorgio's is a Local Favorite! Giorgio's Italian Food is hands down one of the best Italian spots around. Every time I come here, the food is...

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Dee H.
7/6/2025

I've been here twice now, and both times I was underwhelmed. My dad loves this place so I thought I'd give it another shot. Perhaps it's my taste that the food just doesn't quite meet the bar....

Photo of Joyce S.
Joyce S.
10/29/2025

Nice ambiance, good food, and attentive service! We had a larger party and were glad to be seated at the front of restaurant where it was quiet and easy access. They have an extensive menu which...

Photo of May T.
May T.
4/24/2025

Always come back here for their friendly service and great food. The food is always fresh and hot when it comes to the table. That being said, you have to compromise the time for quality. At least...

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