Besides some of the more traditional Italian dishes, lasagna, spaghetti bolognese, ravioli and fettucini, there is so much more – fresh seafood such as Linguine alla Lucano which is shrimp, salmon, sea bass, sundried tomatoes and asparagus in a brandy creamy tomato sauce – fabulous! There is so much more on the menu including fresh Alaskan halibut, Black Angus steak, veal valdostano, osso buco and lots more. It is a very extensive menu and there are fresh, delicious salads and a wonderful personal pizza made with fresh ricotta and spinach – a real treat. Follow this up with tiramisu or creme brulee and you have had a feast. Give it a try – you will be delighted. Prices are very reasonable for the selection of fresh ingredients and beautiful presentation.

We have been going to San Giorgio Lucano for about a year. We find this resturant to be fabulous. Every meal we have had has been great. The service is wonderful. Mario (the owner) is very friendly and very creative on new dishes. Wonderful Chef!!!
They have great dining, fine wines, dancing and karaoke. A fun place to go and relax.

We have tried so much of the menu veal parmigiana is my favorite, always done to perfection. My husband loves their lasgana, rich and flavorful.
A must visit Italian Cuisine in Vista.

We had such high hopes for SGL after reading the other reviews, and drove straight there. Unfortunately the service definitely detracted from the food. I suspect it was in some part due to the Steelers playing in the play-offs in the adjoining cocktail bar (the chef is a Steelers fan, as proved by his wearing their jersey) but every step of service was slow.
Food was good, though a little short of some of the other reviewers ecstatic levels, typical Italian really. I had the gnocchi sorrentino which was fine and wife had the cappelinni alla checca – again, unremarkable.
On the plus side, they went out of their way to make chocolate milk for the kids and the ambiance of the place is nice, but all in all, an unremarkable and (thanks to ecstatic, some would say unrealistic, reviews) disappointing dinner experience.

Wow, shame about the location. Stuck behind a Kragen is an unfortunate situation for this little gem of a restaurant. I’m not even going to say it was SOME OF the best food I’ve ever had, it is THE BEST food I’ve ever had. The head chef, Emilio, always comes out into the dining room to shake hands with guests both regular and new. He’s an extremely engaging man, and is sure to leave you with a smile on your face. The rest of the staff is always helpful and friendly and deliver a fine dining experience without the fine dining pretentiousness. If you haven’t had a chance yet to try this place out, you owe it to yourself to make a visit. It won’t be your last, I assure you.

Due to a break in partnership with the management of the restaurant, Chef Emilio is no longer at San Georgios, but the restaurant looks great. While his former Sous Chef Mario is at the helm the quality of the food hasgone down drastically. Using Chef Emilio’s creations, (Bad ju ju in the Restaurant biz), Chef Mario now lacks that ever attentive eye watching over him. And for this reviewer he just does not have the chops. Although people who are not used to eating Chef Emilio’s food may find it acceptable, those of us who are (were) regulars notice a big difference. For what was once the only Italian restaurant I would eat at in North County, I find myself once again on that never ended search for an home Italian restaurant, Chef Emilio, Where are you?

My favorite at this establishment, and my deciding factor not to return is the veal parm. Similar in plating and design, I found the portion much smaller and completely lacking in that “Made especially for you” quality. The sauce at first glance looks tasteful and rustic, but now lacks a depth of flavor regulars of this restaurant have grow accustom to. The experience was much like viewing the Mona Lisa at the J. P. Getty Museum, Yes it was nice to look at, but nothing like viewing the original.

Chef Emilio is well known for his homemade and rustic northern Italian soups. and in fact attempts to copy (recreate) his soups are made in several north county establishments every day. Such as it is, Again Chef Mario just does not have the same attention to detail that Emilio’s years of experience have. Suffering is the rich and hearty broth in his Pasta Fagioli. The warm filling experience so often enjoyed by the diners has been reduces to a bowl of caned cannellini beans and boxed chicken broth