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7 reviews | 28% | |
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14 reviews | 56% | |
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3 reviews | 12% | |
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1 review | 4% |
11/07/2024 - Chantelle M.
Finally visited Gio's during the day and was pleasantly surprised by the delicious BBQ and friendly service. The pulled pork platter was a generous portion for the price and the overall atmosphere was welcoming. It's a popular stop for many and definitely worth a visit if passing through the area.
09/12/2022 - Blakey
Under new ownership recently, food is much improved. My fav is 1/2 bbq chicken and cornbread.
06/15/2020 - MenuPix User
don't listen to those poor reviews because Gio's has awesome food! YUM!
07/14/2018 - MenuPix User
Called for takeout. Was ask to be put on hold. Wasn't on hold, she just put the phone down. Could hear people talking and cash register working. Should have hung up after a couple minutes but instead started saying "hello, hello". Finally someone heard. Ordered wings....cooked to much, almost no meat left. Also ordered a meatball & provolone sub....it had no provolone. Will think long and hard about ordering again from there. Very disappointed.
07/25/2017 - Mom
Wow! 25 minute wait and three people in the kitchen. Only two groups here....the wait for food not worth it. Keep on motoring by.
05/23/2017 - Reese
The big Ben was great as well as the pulled pork. I'll will return !!!!!!
10/30/2016 - amanda
Every time Ive been here the food was dry and reheated adding more sause does not cover it up.
07/16/2015 - Dale Johnson
Horrible BBQ but it's probably a local favorite. I ordered the brisket and BBQ chicken platter with two sides -- potato salad and their BBQ baked beans. First off, the brisket was underdone and sliced WITH the grain. It was tough and had hardly any smoke flavor. I would venture a guess it's probably baked to about 165 degrees when it should be barbecued low and slow to about 190+ to get good and tender. And folks, please start slicing your brisket against the grain like a good American. Thank you. Next, the chicken was dry dry dry even with it rolled in BBQ sauce and it wasn't the least bit tender. I mean, the meat was sticking to the joints when I was pulling it from the leg piece aka over cooked. Suggestion: After cooked and cooled, dip it in your BBQ sauce, brush off the excess and wrap two halves in plastic wrap to lock in the moisture. Just a suggestion from a guy that worked almost 20 years in a major Kansas City BBQ house. The Sides: The potato salad is a homemade, mayo-based recipe and was rather bland. Now, the BBQ baked beans were, and I am sorry to say it, but they're simply a joke. Three beans: kidney, your classic great northern baked bean and (get ready) lima beans. These three beans are simply mixed with their BBQ sauce, that's it. I'll give Gio's this, their sauce is good if you like sweet and I mean s-w-e-e-t. The only thing sweeter is Sweet Baby Ray's. Full disclosure: I'm a professional BBQ competitor from Kansas City and I've had BBQ from all across the country as a truck driver. I'm always trying different styles and always say, "There's no such thing as bad BBQ, just better." There's MUCH better than Gio's, but since there's really nothing else in that neck of the woods, I say go for it unless McDonald's is running their McRib sandwich. Two stars: one for apparently passing local health standards and one more for it being edible. They'd get three stars if it was average, four for above-average and five for exceptional.
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