Traditional Italian Cuisine at Giuseppe’s on 28th by Lynette Carrington It’s rare when you can find a local Italian restaurant that is family owned and operated and has such a unique story behind it. Giuseppe’s on 28th is much more than its outstanding Italian food and wine selection. It is the culmination of owner Richard Bock’s years in Italy and his devotion to authentic Italian cuisine. An elite musician, Bock performed as principal cellist in the Maggio Musicale Fiorentino Orchestra and studied cooking during his nine years in Italy. He returned to New York, made his way to the valley in 1984, playing cello with the Phoenix Symphony Orchestra for 24 seasons and eventually opened Giuseppe’s nearly 15 years ago. Bock was part of Frank Sinatra's orchestra for five years, touring throughout the United States and South America. He performed in concerts with Tony Bennett in Boston and also performed in Carnegie Hall and the LA Forum. He also performed with Tim Harden at the Woodstock Festival. Having left the Phoenix Symphony Orchestra a few years ago, Bock’s musical pedigree has now evolved into the delicious culinary orchestration that resides at Giuseppe’s! “It’s easy to gain an appreciation of Italian food when you’re living there,” says Bock of his years in Italy. “I was always interested in the cuisine. I was always cooking and if I didn’t get into music, I would have done this from the beginning.” The recipes at Giuseppe’s are ones that Richard has enjoyed throughout his life and additionally enhanced by techniques and recipes that he encountered while living in Italy. Some of the pastas are also made fresh, on-site including the squid ink pasta, ricotta cavatelli and house pasta, similar to fettuccini. There is no mistaking the fresh flavor and chef’s care that goes into homemade pasta. All LunchClub.com members receive 20% off their entire lunch bill! “The most popular dish would be, without question, the Bolognese ragu with homemade pasta,” Bock states. “The Italian mac and cheese is also a huge seller.” The mouthwatering favorite includes a layer each of parmigiano, mozzarella and fontina cheeses with prosciutto, cream and butter and is baked to golden brown perfection. The veal osso buco dish is an outstanding value and features slow-cooked veal shanks with vegetables, red wine and tomatoes, served over Giuseppe’s house-made pasta. Other entrees include chicken breast or eggplant parmigiana, butternut squash ravioli and penne a la Santa Fe. Dishes you won’t want to miss include a tasty variety of appetizers, a large selection of bruschetta, hot and cold Italian subs, gnocchi, tortellini, lasagna, salads, soups and homemade desserts. Choose from key lime mascarpone tart, traditional cannoli, tiramisu or flourless chocolate cake. Come in hungry and leave like family! “People that keep coming back here, it’s because they have a good meal and there’s value here. I have a really nice wine list without gouging on the prices and this place is hands-on. We like to chit-chat and hang out,” finishes Bock. Giuseppe’s also offers takeout and gift certificates. Giuseppe’s on 28th is located at 2824 E. Indian School Rd. in Phoenix. Visit www.giuseppeson28th.com or call (602) 381-1237 for today’s menu, a peek at the wine list, Richard Bock’s own Italian recipes or a fun look at the feature on Giuseppe’s that ran on Diners, Drive-ins and Dives in 2009 on Food Network.