Italian Restaurants near Quincy

“The employees Rachel, and Krystal are dedicated caring employees. They have been there for years. Sweet gals. Another sweet nice gal is Faith that just started. Ginos has a great crew. Thanks to the employees getting orders out quick, always staying busy. I hope Ginos recognizes what a great crew they “

“The Lasagna was delicious.“

“This place is consistently great. We’ve had nothing but pleasant dining experiences at Abruzzi.

The bread they serve from the Charleston bakery is SO GOOD, especially the olive bread!

We’ve been twice in the last couple of months, had the antipasto appetizer both times. It’s what you expect, sliced meats and cheese, would prefer olives, but the sweet grapes were a nice reprieve from the salty meats. The pickled veggies were really good!

The Prosciutto and Burrata Salad was also good, I would say great but it’s a big salad with a ton of arugula, it needed more dressing for sure. I’m accustomed to a creamier and more buttery burrata, this was a little drier and leaned closer to mozzarella, but still good.

I would say the appetizers and salads are “good”, but the entrees are legit! Recently, we’ve had the lobster ravioli, frutti de mare risotto (basically, seafood risotto), mushroom campanelle and spring carbonara and our family had the chicken parm, crab cakes and Alfredo… they all raved about their plates. I’m convinced you can’t go wrong with any entree.

I have to call out the frutti de mare risotto… the scallops probably rank top 3 I’ve ever had, and that’s insane because this is Charleston, WV, we aren’t near any coastline, that’s for sure. I’ve lived on the Chesapeake bay in MD, on Topsail Island, NC and Savannah, GA. How some chef in Chucktown is cooking better scallops than coastal restaurants in coastal foodie destination cities is beyond me. My only reservation is the portion of seafood to risotto… 2 shrimp and 2 scallops weren’t enough to have a bite of seafood with each bite of risotto, maybe throw in some calamari or clams to round it out.

We make homemade pasta and we do it well, on both a manual Marcato Atlas press and a kitchen-aid pasta press, we know homemade pasta. Once you have tried it you can easily identify it on a plate, it’s texturally different and more flavorful. Abruzzi is definitely making their pasta in house. The texture is divine, and the bite it perfect, every time. Now I need to find a campanelle attachment for our pasta press, it’s such a great shape for sauce to cling to!

There are other local Italian restaurants that serve great food, but Abruzzi does it better.

As a local, here’s my tip… look at the Charleston Dirty Birds schedule and visit when they are out of town, parking is readily available across the street when the team isn’t hosting a home game. If you have to park in the parking garage it’s going to ruin your dinner, urban campers use the stairwells as their personal lavatories.“