Giuseppe’s Tuscany Grill

This place is soooo good I would go there everyday if I could they have lots and lots of yummy things it is one of my favorites I eat hear almost every week and they can sure make a drink

Pretty good Italian fare for Beaver County. Beats the hell out of Sal’s and for LE$$!!! Lauren was an exceptional server. I had the Veal Scallipine with Brushetta as an appetizer. Nice quiet atmosphere without annoying children making noise.

My friend’s family is in love with this place, so he finally took me there to try it out. The building is pretty unassuming, but the interior is quite nice.
Our waiter, Victor, was extremely attentive and the service was quick. They menu was extensive and they offered a variety of specials. I ordered one of these specials, the blackened chicken over creamed artichokes with a side of broccoli.
The food was good, the chicken was seasoned well and the creamed artichokes were quite rich. The portions are large as well. Unfortunately, I found a hair in my broccoli, which makes me question the sanitation standards.
All-​in-​all a decent Italian food experience, one of the better options around. Would get four stars if it weren’t for the hair in my broccoli. I still recommend trying it out though.

Very poor service and the food is not that great. It took about 2 hours for our food to come and not everyone in our party got everything that t hey had ordered.

Have been going here for years, never had any issues with food or service. Always have good specials.

Walked in today at 3p.m. and was honestly the only person in there. Fifteen minutes later, my mother joined me and I was finally waited on by the bartender. We ordered, my mom had a Grey Goose martini and was asked if she wanted it on the rock or up… it’s a martini… they go up. I had a Stoli and cranberry. My drink was ok, my mom’s was ok. We ordered two appetizers that were also ok. Nothing special. We both had empty drinks for far longer than I expect and accept considering the bar was empty. I used to love going here, but this service was awful. Will go elsewhere from now on.

Food is usually very good. The menu says all pasta is cooked al dente. This is supposed to mean firm. The pasta was cooked nearly to mush along with the vegetables. The service continues to go downhill. If they don’t turn things around they may not stay in business.

Found this restaurant as we were traveling on I76 west. Excellent service and delicious food at a reasonable price. Large portions, big enough to share. Comfortable environment. Highly recommend.

We ate at Giussepi’s last night & our meal was very good. Excellent service. I had the seafood special walleye & it was delicious — moist & no bones. My husband’s pasta was also good. We’ll be back.

We used to eat here often, and were happy to try it again as we were by chance driving by. Service was good and restaurant felt clean. There were 3 of us and we ordered the chicken Marsala, the baked penne bolognese and a meatball hoagie. All meals were very good. Food tasted fresh to order and the portions were very large. Only two disappointments. The iced tea was practically water, and even though we commented on it, the second glass was similar. The wedding soup was really bad and we had remembered it being good. All it contained was loads of spinach and the small meatballs, with a tiny bit of chicken. There was no pastina or small round noodles that are usually in wedding soup.

I love Giuseppe’s we had a party for a wedding here and the staff was amazing we had a big party (about 20 people) who all ordered different things and appetizers and we still got our food quickly and everyone was saying how delicious it was.

Food was ok, a pleasent atmosphere (place was large and empty at 7pm on the weekend, red flag), and service was mediocre at best. We got the rolotini and chicken with gnocchi. The rolotini was a bit dry but not bad. The gnocchi was swimming in cream, which I wouldn’t mind but the bread was too light, not good for soaking up sauce. We probably won’t go there again, Beaver is another 15 minutes away and worth the drive.
Score
Food Quality 3
Service 3
Atmosphere 3
Value 2
Recommend 2
Tier 2

Used to eat here all time. Went for the first time in a year, prices were raised :(. Got charged more than what the prices were in the menu, an when asked about it the waitress just said «oh, we must have not updated the menus with new prices.» Got charged for items almost like they were ala carte. Ordered chicken Alfredo, the bill said Alfredo price then charged extra for chicken. Meal was good but not for the prices they charge now. Won’t be going back anytime soon. What used to cost about 33 – 35 $ a visit, the bill was 47 $. Very poor management practices.

Wow, I really like this place!
The décor is lovely and the food is above and beyond… just excellent! I enjoy the fact that they have 4 or 5 specials that the staff can rattle off in mouthwatering detail. This is an attention to detail that most restaurants don’t impress upon the staff to master. Some places your server can make 2 – 3 trips to the kitchen to learn soup du jour or the veg du jour.
When I was little, my father always chided us for ordering stuff at Italian restaurants that we could make at home. I’ve carried this with me and if you’re a good at home chef yourself, you know what I mean. So I usually don’t even order off the menu — the specials that the Chef puts together are usually rock star meals. If you are a bit of a foodie, then this is how you should roll — fresh seasonal ingredients.
Our last trip was over the top, outstanding! Seafood Sauté special, Sea Bass, Scallops, Shrimp over rice, peppers and onions with onion straws. It was WAY more than what I had envisioned. The seafood was cooked perfectly and the combination of flavors and texture was more than we could handle — we totally stuffed ourselves because we didn’t want to leave a morsel.
The chef there NEEDS to be on Top Chef or Hell’s Kitchen — he really can create some magic.
It’s a really unassuming building on the outside and just fab on the inside, their attention to detail and service is impeccable. I’m sure they might get pissed when stuff isn’t right — and rightly so, although we’ve never seen anything like that, it’s how restaurant’s should be run. We enjoy eating at the bar I just wish they would put a foot rail at the bar — it’s my ONLY personal issue.
We’ve eaten here more than a handful of times and it’s our go-​to place for a great meal. The prices are more than reasonable and it’s totally worth the road trip.

On a Saturday afternoon, I was once again hunting for a new place to eat, digging online for that restaurant left unexplored, and here I came upon Giuseppe’s. I had forgotten about Giuseppe’s existence despite Kay and I passing it several times during our weekly romps through her domain of Beaver Falls. Thankfully they had a website or else Kay would have really been reluctant.
The décor, consisting of statues, pillars, and murals of Italian villages was immediately impressive, particularly considering that the establishment doesn’t look like much on the outside. Even more impressive (or perhaps this is or should be the norm when it comes to Italian restaurants or any other kind of restaurant for that matter) we were made to feel like relatives who dropped in from out of town.
Let me introduce you to our server Victor, a fellow with a boyish face, a big heart, and a deep enthusiasm for good ethnic food and those who eat it. He fell all over himself to deliver a quality dining experience and succeeded. Victor rattles off specials until he’s out of breath, smacks his head when he can’t remember them all, gets excited when you order something he likes, and worries that you’ll run out of beverages and their exceptional complimentary grilled garlic bread. Victor is the cousin you wish you had, the one who would surely be at your graduation, wedding, and funeral. I could picture him in a supporting role on an 80’s teen sitcom or film. He has that air about him, and what a breakout character he would be or rather already is and likely always has been.
Artichokes Romano were first on deck. The humble artichoke heart won mine over as a kid when Mom would roast whole artichokes and serve them with nothing but mayonnaise. We’d dip the leaves in the mayo and scrape the meat from them, working our way down to the prize that is the heart. After discovering that one didn’t have to go through so much labor to get to the hearts, I became spoiled. This facile, elegant appetizer celebrates that by sauteeing them in white wine, olive oil, garlic and dusting them with the titular cheese. And if you think we didn’t use that biscotti-​like garlic bread to soak up the remaining juices…
One of the specials Victor eagerly recited to us was the ravioli, and not being sure what I wanted to order (I get that way when I go to Italian restaurants for some reason), ravioli is what I went with.
A piping hot hulking heap of culinary love coated with a creamy tomato sauce, proscuitto, mushrooms, and spinach came before me, Victor copiously shredding parmesan over it until I said «When!» The seemingly endless cushions of dough and their weightless, seraphic ricotta filling nearly floated into my mouth. It was the Silver Cloud Room of The Warhol turned into an entrée.
«I always forget how much I like ravioli until I have it,» I told Victor.
«Me too!» Victor was ecstatic.
Kay had a Handmade Manicotti Crêpe which came with a Con Quatro Formaggi sauce (a quartet of Italian cheeses) and was enraptured by it. I was also upon sampling it.
My salad came with a «warmed Italan dressing» on the side, and while it didn’t stay warm long when poured on tossed amongst the chilled vegetables, it had a mild and welcome flavor.
There was nothing mild about dessert however. Kay’s Black Tie Chocolate Cake looked like coal and tasted like paradise, the chocolate shingles making it look fearsome, armored like a tank from a steampunk nightmare, concealing its dreamy, hedonistic flavor and texture.
Even more indulgent was my dessert, The Chocolate Malted Caramel Pie. After finishing it I said to Victor, «It tastes like one fabulous candy bar,» to which he exclaimed, «I know! Right?»
It had the cookie crust, a chocolate filling, the caramel drippings, and decorative globs of whipped cream to cut the richness a tad. When sweet collides head on with salty, you have achieved Nirvana, and yes my friends, in this instance I was feeling no pain.
A trip of a meal served by a trip of a waiter, Giuseppe’s is worth a trip, out to Joe Namath’s hometown that is.
P. S. As we finished our meal, a flaky, orange teenage girl and her cranky, uncouth, gravel-​throated mother sat down. All the girl wanted was a plain salad. The mom ordered mere chicken fingers after spending ten minutes openly complaining about garlic, spicy foods, and anything not American. One gem from her was, «I don’t care for Eyetalian stuff. It’s got too many herbs ‘n ‘at.» Victor had my utmost sympathies.

This restaurant is far from being a good Italian restaurant. First impression was bad. The hostess looked sloppy and was dressed in spandex pants and a top that didn’t fit her. We had the fried zuchini as an appetizer and it was good, but the meal went downhill from there. I got the wedding soup instead of a salad. It was ok but not much flavor. I had to ask the waiter for Parmesan cheese. I had Eggplant Parmesan that was soggy with a side of water soaked spaghetti. I ate maybe a quarter of it and couldn’t eat any more, it was that bad. My wife had a fish sandwich, and I noticed that she wasn’t eating either. I asked her how her fish was and she showed me a grey/​black fish fillet under the breading. I never got the bread that was supposed to come with my dinner. The waiter came over and we said we were done. He asked if we wanted boxes for the leftovers. We said no. I’m not the type of person to complain but you’d think when a server sees two plates of food that were hardly eaten, and the customer doesn’t want a box, there might be something wrong. He had no clue, or didn’t care, and brought me my check. I paid the bill and left but I will never go back.