Patrons of a popular Italian eatery can enjoy their favorite culinary choices once again, with the recent opening of Giron’s Ristorante on the former site of Fingerhut Bakery, at 9110 Broadway Ave., near Eight Corners in Brookfield.
Owner Faustino Giron, a longtime Brookfield resident, brings 35 years of restaurant experience to the new venture. Giron is a familiar face to patrons, having worked 15 years at Barone’s Pizza and eight years as the chef behind the famous ribs at Giovanni’s restaurant in Berwyn.
“We used to sell 40 cases a week,” Giron said.
Those ribs are a staple of the new restaurant, along with pizza, pasta, au gratin potatoes and other specialties.
“We’re doing really well for having just opened,” said manager Nancy Lynn, who worked with Giron at Giovanni’s and also worked at the former Santino’s restaurant in Brookfield. “Every table has complimented us on the food.”
Lynn said nearby S.E. Gross School held a celebratory pizza party for their seventh- and eighth-grade students at the new restaurant, and they have discussed sponsoring a Little League team and participating in other community activities. The restaurant is open seven days a week, and eventually will offer 24-hour catering, Lynn said. Giron is awaiting his liquor license, and also hopes to offer outdoor tables for dining during the summer months.
Along with his years of experience as a chef, the restaurant business is a part of Giron’s family history.
“My father was a chef,” Giron said. “When my father worked in the restaurant, everyone came in to help.”
In the same tradition, most of the rest of Giron’s staff is comprised of family, including sons Oscar and Michael, who did a lot of the carpentry work on the building prior to the restaurant’s opening.
“We did our best, and I think it looks OK,” Oscar Giron said.
“The family is helping out a lot right now,” Lynn said.
Like any family-owned business, everyone chips in.
“I remember washing dishes for my dad when I was in grade school,” remarked Oscar Giron, whose wife, Laurie, created the window display.
Lynn said in the restaurant’s first week, some patrons have returned two or three times, and when work was being done on the building before opening, many passersby stopped to inquire about the new business.
“An old man rolled his window down and said he was so excited, he couldn’t wait,” Oscar Giron said.