Star Tribune, April 11, 2018

Giambruno grew up in a Sicilian-American family in Victoria, and has been cooking in New York for the better part of a decade after going to culinary school there. Most recently, he worked his way up to executive chef at the lauded Franny’s, a neighborhood eatery and pizzeria in Brooklyn. When the restaurant closed, Giambruno decided to move back.

City Pages, March 16, 2018

That means sourcing fresh veggies during winter months, which... tends to get a little more complicated. But it sounds like Giambruno has a plan there, too: He filled journals with hundreds of different dish ideas during his time at Franny's that used in-season ingredients. A little John Doe in Se7en? Perhaps. But it means he's ready to switch things up seasonally, taking temperature changes and produce shortages in stride.

Pioneer Press, March 15, 2018

“We’re just a couple of Minnesota guys who went out East, didn’t know if we would ever make it back here, but we’re so excited to be here and be members of the community and hopefully create a place that people will enjoy going to,” Giambruno said.

Eater, March 13, 2018

This left a 1,250 sq. ft. space available at that the Twin Cities native chef who just returned from New York plans to convert into an eatery. Giambruno last worked at Brooklyn’s Franny’s, known for its pizzas and woodfire Italian cooking. Franny’s closed in August.

The Growler Magazine, March 12, 2018

The Growler Magazine, March 12, 2018

"As far as sourcing fresh produce in colder months, Giambruno has been prepared for this challenge since he first discovered his love for Italian cuisine at Franny’s. He would keep journals with hundreds of dish ideas utilizing ingredients of every season, all centered around the Italian ethos of the restaurant. This regular practice has armed him with the ability to cook on his feet, without relying on any one season’s worth of produce."