Great Giorno Italian Cuisine

I had been eager to try this restaurant for some time, and when I finally did, I was incredibly impressed. We started with the bread served with olive oil, Parmesan, and herbs - it was delicious. Next, we tried the mozzarella fritti (fried cheese sticks), which were also excellent. Our main dishes included pepperoni pizza, spinach ravioli with red cream sauce, shrimp scampi, and a special spicy shrimp and scallops with Marsala wine and garlic that wasn't on the regular menu. We all thoroughly enjoyed our meals, each dish bursting with flavor and we couldn't stop eating. The menu has so many tempting options that it's hard to choose - we will definitely be returning!

I was pleasantly surprised to find gluten-free pasta on the menu at this restaurant. My waitress was very kind, but she was not knowledgeable about which items were dairy-free or gluten-free. As a result, there was some back-and-forth communication with the kitchen. Despite the long wait of over an hour, the food was delicious once it was sorted out.

I highly recommend this restaurant! The unique atmosphere of being in a century-old bank adds to the experience. Chef Jimmy's dishes are fantastic, especially the delicious fettuccine de Salmone.

Great Giorno is a local Italian restaurant in Terre Haute. The restaurant is in an old bank. The original vault and the teller windows are still in the building. You can reserve the bank vault for a more private dining experience. The owner was in the building and greeted us personally when we entered. He was interested in speaking with us and spoke with us about how he got into the culinary arts and ended up in Terre Haute. He told us all of his chefs are actually trained chefs and not just someone off the street. Owner, Chef Jimmy, assured us that his intent is to take care of his customers. The food was very good. There were only two rolls brought out to the table. Initially I thought this was odd, but after realizing these aren't your typical yeast rolls you get at a chain restaurant, I understood. These rolls are dense and heavy. They were a welcomed change to normal dinner rolls. Chef Jimmy had mentioned that the restaurant goes through approximately 600 lbs of chicken a week. I thought that was a very large amount. However when I saw what my buddy got as a serving for his chicken Parm, I could totally see why. The serving was massive. Definitely enough to share. The chicken was cooked well and had great flavor. I ordered the seasonal dish, shrimp and scallop linguini. It came in a marsala sauce and had a very slight kick of heat to it. The sweetness of the marsala sauce paired nicely with the spice. The shrimp were slightly overdone and a little on the chewy side, but the flavor was excellent. Chef Jimmy let me know his wife bakes the baklava herself, so naturally I had to try some. It was very good. The outside wasn't as flaky as some I've tried, but all in all, a good baklava. We didn't notice any sort of sewer smell while there. It's also difficult to get good help and I'm sure there is quite a bit of turnover waiting tables regardless of the restaurant, so knowledge of the menu may be a tough subject to grade the staff on. I can tell you Chef

We made a reservation and our table was ready and waiting when we arrived. We had wonderful and friendly service and the food was delicious! It was a very nice anniversary dinner!