GIOIA New Haven Opens Rooftop Bar & Restaurant

Jessica Ryan July 11, 2024

Shouting great news, quite literally, from Gioia’s rooftop!

Gioia Restaurant and Bar has just unveiled their new 2000 sq ft rooftop space which features two levels of tables and bar seating. The open air space gives off tree-house like vibes. The wooden structure is resplendent with lots of verdant greenery, branches dressed in string lights and fabulous views of New Haven’s historic Chapel Street below. The area was designed to be used during our stunning three seasons and can be enclosed to protect diners from inclement weather.

The magical, whimsical setting sets the tone for the rooftop inspired menu with dishes that are meant to be shared, and some that you won’t want to share. (Sorry, not sorry!) Selections include antipasti, crudo, salads, “Wooster Squares,” pasta, panini and dolce. You can expect the same level of flavor and execution you’ve experienced downstairs.

To share or not to share, that is the question. The meatballs – spicy tomato sauce, Greek yogurt and pickled jalapeno peppers offer a fresh spin on the traditional appetizer adding just a touch of heat to an incredibly tender and flavorful favorite. I’m not one to get overly excited about meatballs. These were delicious. Yes to sharing these so that you have room to move on to something else like the Chicken Liver Mouse, if you like such – I do. Topped with Muscat grapes and pickled red onion. This light, creamy treat is served with grilled sourdough toast. One for you and one for me makes for a perfect sharing dish, as does the Pachink Pachoonk which is as fun to say as it is to snack on.

A trio of distinctively creative spreads the Pachink Panchook includes a whipped mortadella, (a spreadable, smooth, rich and creamy traditional Italian mousse) Castelvetrano olive, Smoked eggplant and Calabrian chili, (think Baba ghanouj-like with some mild heat) and Whipped Riboiola (a cheese that’s buttery, slightly sweet and earthy) are also served with grilled sourdough. Truth be told, I’m a sucker for spreadable delicacies on grilled breads. If shared you may need an extra slice of bread or two unless you plan on moving on to something else which I also highly recommend. Other antipasti include grilled olives, fried fingerling potatoes with marinara sauce, fried risotto and grilled asparagus.

The Chicory Salad with its salty, slightly bitter and citrusy flavors brought me back to similar flavors I enjoyed years ago while visiting a small countryside town in Umbria. This vibrantly colored pink and orange dish features anchovy, citrus slices and ricotta salata rounds off the flavors. This tastes like summer on a plate.

To share, the Panino is decadent and even a little bit messy as Calabrian anchovy, salami, piquillo pepper and the house-made aioli join forces to create an insane flavor combo in between two warm, well toasted slices of bread. Grab an extra napkin and eat it while it’s warm. To share? Obviously.

Mild by comparison is the Mushroom Rotola. A luxurious mixture of mushroom, ricotta and salsa verde are blended together and baked into a wonderful nettle pasta and topped with pine nuts. Earthy, balanced and creamy. You decide if you want to share this or not.

The Bucatini Limone is my personal version of heaven on a plate with crispy garlic and tons of lemon. Will I share this ever again? Never!

Got room for desert? The Lemon Brulée is, in my opinion, the perfect palate cleanser. Creamy, tart and sweet, this beautiful little dish is served with an almond fennel biscotti and topped with torched meringue. To share? Absolutely, because hopefully you’ve overindulged already. But I would be totally up for coming up to the rooftop for an after dinner aperitivo and treat. If you’re a chocoholic, especially one who digs chocolate paired with fruit, the 12 Layer Chocolate Cake with berries and whipped mascarpone will be right up your alley.

What’s a rooftop bar without a few cocktails? A The drinks menu features select wines as well as a lively selection beverages, with and without alcohol which include a refreshing Rossini Spritz,

(Aperol, Prosecco, Fever Tree Club Soda, Strawberry Foam), Amalfi Spritz, (Campari, Marcati Limoncello, Vedrenne Passion Fruit, Lemon, Fever Tree Club Soda) Positano Sunset (Hibiscus infused Nue Vodka, Elderflower, Gooseberry, grapefruit, Badger Grapefruit Soda) Pretty Fly for a Mai Tai (Rum blend, Pasubio Amaro, Pairidaeza Crème de Banane, Campari, almond orgeat, lemon, nutmeg, mint) O’Scartellato, (Arbol Chili infused Arette Blanco Tequila, lime, mango jasmine cordial), Dea Verde, (Montelobos Mezcal, Midori, Ancho Verde, Licor 43, lime, mint oil) Sazerac, (Old Overholt Rye, sugar, Liberation Angelic Bitters, Vieux Pontarlier Absinthe) and Olive Oil Martini, (Altamura Vodka, vermouth blend, artisan olive oil) to name just a few.

Hopefully I have convinced you to check out Gioia’s Rooftop bar which is open on Thursdays from 4pm – 9pm, Fridays from 4pm to 10pm, Saturdays and Sundays from Noon to 8pm, as well as for private events.