saucin’ since 1961
OUR STORY
From a single steakhouse on Roosevelt Road to kitchens across the country, Giannotti’s has been serving real Southern Italian flavor for over seven decades. Founded by Vic Giannotti and inspired by his late father Nick, the brand was built on strong Italian values of consistency and treating every guest like family.
Family Recipes made into
Chicagoland
traditions
OUR STORY
Family Recipes made into Chicagoland traditions.
From a single steakhouse on Roosevelt Road to kitchens across the country, Giannotti’s has been serving real Southern Italian flavor for over seven decades. Founded by Vic Giannotti and inspired by his late father Nick, the brand was built on strong Italian values of consistency and treating every guest like family.
saucin’ since 1961
Family Recipes made into
Chicagoland
traditions
Our history
-
1950s
Nick Giannotti, “the creator of Chicken Vesuvio,” immigrates to Chicago from Pozzuoli, Italy in Naples. He opens the original restaurant called “Nicky’s Village” on Sheridan and Wilson.
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1960s
Mary Giannotti and Victor Giannotti open “The Armory” restaurant on Roosevelt Road in Forest Park.
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1970s
After Victor Giannotti takes over the North Star Inn in Chicago’s Gold Coast location, on State and Division, Giannotti’s restaurant is born on Roosevelt Road in Franklin Park.
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1980s
Giannotti’s Steakhouse opens in Norridge, on Cumberland and Lawrence, becoming one of the hottest restaurants in the world.
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1990s
Multiple Giannotti’s restaurant locations are run by Victor, and our sauces become available in select stores nationwide.
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Today
Today, Nicholas Giannotti takes over as the face of Giannotti’s Sauce and continues the legacy of his family’s traditions.
More than a restaurant,
a community
Meet our founder, Vic
“Consistency: if they come today or they come a year from now, it’s the same thing, it tastes the same, and that makes the big difference”
- Vic Giannotti, on his sauce production
“Consistency: if they come today or they come a year from now, it’s the same thing, it tastes the same, and that makes the big difference”
- Vic Giannotti, on his sauce production