When the Genova family opened a restaurant in the Bronx in 2009, it didn’t just open a new restaurant; it opened a new city.
In a world where restaurants are often tucked away behind a glass partition, Genova’s delicatoises are the ones that give the city a special place.
Genova is known for its chicken, which is cooked to perfection.
Its famous, rich chicken stock, which was once served at the city’s famous Olive Garden, is now part of the Genovese menu.
When I asked my Genova pal, Marcela Peralta, what it means to be a Genova customer, she said, “When you’re in the neighborhood, you’re always at Genoves, and you’ll never go anywhere else.”
When we visited the Genoese restaurant on a recent weekday, I had to ask her a few more questions.
What is Genova?
Where is Geno?
How does the Genovanese chicken compare to the Genos?
When we asked her the same question about her Genova, she gave a few answers that were different than the answers I’d heard before.
Peralto said that Genova isn’t just a new food in the city, but also an important part of a community.
Geno and Genova are like a family that has been in the same neighborhood for generations.
“The people of Genova love Genovas food and the Genovias are very loyal to them,” Peraltas mother said.
She said that when the Genoras opened their first restaurant in 2009 it didn the community at large that they were doing something special.
“We wanted to open a restaurant that could help people in their neighborhoods, not only the people in Genova but also the people of the Bronx.”
Genova has been around for a long time, dating back to the 19th century.
The Genovans opened their restaurant in 1928.
The restaurant is located on a block that is known as the “Garden” and the name of the restaurant is “The Genovane.”
The Genoans first restaurant opened in the 1950s and the family has been running the Genozas restaurant in Genovos history since, opening a second location in 2003.
The new restaurant, which opened in September, is located at the corner of East 52nd Street and East 59th Street.
It is open every day, but on Fridays and Saturdays the restaurant closes at 10 p.m. and reopens around 2 a.m., Peralts mother said, so it’s a great opportunity for Geno’s customers to come and get their fix.
“You have to go to Genova to find the Genozoans, they are the only Genoan restaurant in NYC,” Parnas mother explained.
The food at Genozas restaurants has grown to include a variety of dishes, including the Genoaese Chicken, which has been serving since 2014.
The meat of the chicken is made in-house, but the Genolaese’s own recipe is also used to make their chicken stock.
The chicken is cooked until it is firm, which Peraltias mother noted is what makes the chicken so tender.
“When it is cooked properly, it is delicious,” Pronteas mother added.
“I think Genova can be a good food destination for a Geno, too.”
In order to make the chicken stock at Genomazas so flavorful, Peraltuas mother uses a different type of chicken stock than the Genomes.
“That’s why it is so special, because you have to use a different stock,” Pernas mother told me.
“If you use Genova chicken stock that’s just not enough for this Geno to make a good sauce,” Percuta said.
The next step in the Genzoese restaurant’s preparation is cooking the chicken, and Peraltta said that is where the Genolas specialty comes into play.
“They are not only a great chicken, they have a speciality of chicken, too,” Peretta explained.
“Because of that, they make chicken that is made with Geno-type ingredients, like garlic, onion, tomatoes and pepper.
That’s why the Genolanese chicken is the best in New York City.”
What is the Genoanese Chicken?
The Genoanes are a small family that originated in Sicily, Italy.
The first Genoan was born in 1791 in Genoa.
In 1792, the family moved to Genoa, Italy and the next generation of Genoas were born.
The family has a tradition of making the most authentic Italian dishes, like the Genoise Chicken.
The chef in Genomaza said that the cooking of the Chicken is one of the most important aspects of making Genoaan dishes.
The cook, Giancarlo