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New York style Italian in the heart of Northeast Minneapolis
 

About Geno's

Seeing an opportunity to expand to the ever growing-in-popularity Northeast neighborhood, this concept is one near to the owner’s heart. Geno’s menu focuses on Parmesan dishes — the old-school Italian-American staple featuring meatballs, chicken, pork or eggplant served with homemade tomato sauce and mozzarella cheese, all with the option to eat as sandwiches or an entrée with two sides. Geno’s showcases a cozy, classic diner ambiance with enough seating to host about 40 people. The restaurant has a fast-casual approach for the lunch hour and a sit-down style for dinner. Complimenting a full bar with cocktails, beer and draft wine, the highlights are the frozen Sangria and Sgroppino wine slushes that are worth the trip alone. The bar features $3 house red and white wine all day on tap, happy hour specials everyday from 3-6pm as well as 10pm-12am Friday and Saturday which include half-off specialty cocktails, $3 rail drinks and domestic bottles.
Sandwiches
2017
SEPT

Check out Geno’s specials for the week and featured food item of the day!

M

Item of the day: Meatballs

Happy hour from 3-6pm, $3 house red wine & $3 house white wine ALL DAY

Tu

Item of the day: White bean bruschetta

Happy hour from 3-6pm, $3 house red wine & $3 house white wine ALL DAY

W

Item of the day: Lasagna [Meat or Veggie]

Happy hour from 3-6pm, $3 house red wine & $3 house white wine ALL DAY

Th

Item of the day: Chicken Parm Hoagie

Happy hour from 3-6pm, $3 house red wine & $3 house white wine ALL DAY

F

Item of the day: Geno’s Italian Club

Happy hour from 3-6pm and 10pm-12am, $3 house red wine & $3 house white wine ALL DAY

Sa

Item of the day: Porchetta

Happy hour from 3-6pm and 10pm-12am, $3 house red wine & $3 house white wine ALL DAY

Su

Item of the day: Antipasto salad

Happy hour from 3-6pm, $3 house red wine & $3 house white wine ALL DAY

Meet our head chef

Brady Johnston:

Growing up in the restaurant business, Brady always knew he was going to follow his family’s footsteps as he was very passionate at a young age about food, service and the overall dining experience. As he grew older he wanted to learn more about the restaurant industry so he decided to get some culinary training at Grandma’s Saloon and Grill in Canal Park, Duluth Minnesota. He also received his Bachelor of Arts Degree in Business Management from MCTC Minneapolis. After school and training Brady was a Corporate Support Trainer for Applebee’s in the early 90’s, was a Sous Chef at Big Sandy Lodge, was a Sous Chef at Axel’s Bonfire and the Executive Chef at Cargill/Sodexo. He has been in the industry for over 25 years with equal amounts of experience in the back of the house and the front of the house. Brady’s biggest satisfaction he has gotten from cooking for his family and professionally is the reaction he gets and the happiness he is able to bring. He’s always believed that food is the one thing that unites us all.
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Chef
Recommended

Plates

MEATBOLIVES

Large Spanish olives stuffed with feta cheese, wrapped in our house meatballs then lightly breaded and fried. Served with Geno’s red sauce, grated Parmesan cheese and fresh parsley. 

Chef
Recommended

Plates

CHICKEN PARM ON HOGGIE

Chicken breast coated in our herb bread crumb mixture, fried golden brown and topped with Geno’s red sauce, three cheese blend and fresh basil. Served on a sesame Kaiser roll, artisan sourdough hoagie or on a plate with your choice of two side dishes. 

Chef
Recommended

Plates

LASAGNA

A large portion of homemade lasagna. Layered with four kinds of cheese, roasted peppers, fresh basil and marinated tomatoes. Topped with your choice of Geno’s red sauce or our savory meat sauce.

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