Small Plates Boast Big Flavors at Gnocco
"On the outside, Gnocco looks like your typical neighborhood haunt, but on the inside, Lavin is serving up some of the most inventive cuisine around."
Former Fork & Wrench chef opening near Brewers Hill
"The concept is just something that I’ve always wanted to do," Chef Lavin said. "Italian and Spanish food are kind of my food, my jam.”
Gnocco opens in Highlandtown
“We want to make sure to keep it relatively casual and inviting for the neighbors,” Chef Brian Lavin says. “We’re going to encourage a lot of sharing so that people can come in and get four or five different dishes without totally breaking their banks.”
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"Chef Brian Lavin finally has a place of his own with Gnocco. Focusing on modern Italian and Spanish dishes in a well-appointed but comfortable neighborhood space, he's put together a menu of thoughtfully presented small plates such as saffron arancini and roasted veal sweetbreads, a handful of pastas, and a couple of rotating entrees."
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"One of Baltimore’s newest restaurants, Gnocco quickly achieved a name for itself under executive chef Brian Lavin, who honed his skills at Salt and Fork & Wrench. The seasonal, Mediterranean-influenced menu is nuanced and creative...Lavin, who traveled throughout Europe during a year abroad in college, carefully fashioned the bar and 22-seat dining room into a cozy trattoria to suit his menu. Stop by and fall in love."
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"The bar, headed by Sam White, will feature seasonally focused cocktails, a strong Amaro and Vermouth program, and a wine list focused on Spanish and Italian varietals. We’re particularly enthusiastic about their Aperitivo, the Italian version of happy hour that will feature complimentary hors d’oeuvres and drink specials."
Bar Review: Gnocco offers an intimate experience at the bar
"Gnocco is the latest addition to an area that has quietly announced itself in recent years as a rising-yet-approachable food-and-drink hub."
Restaurant Review: Highlandtown's Gnocco won't stay under the radar for long
"The menu entices diners with intriguing small plates, a few pasta dishes, and a couple of large plates. It changes often to reflect the seasons and the chef's creativity."