Alchemy at Giovanni’s to be open year-round beginning July 18

Chef Nick Ciaccio (from left), Alchemy Founder Al Castrogiovanni and Executive Chef Pete Osborne. (Photo by Yunkin Keophomma)

Staff Report

We listened. And what people want is Alchemy all year round,” said Al Castrogiovanni, founder of the popular eatery at Giovanni’s, 610 N. Bell School Road. “Rockford winters are tough enough without suffering pizza withdrawal.” Now, Alchemy’s gourmet pizza, pasta and libations will be available all year.

Alchemy opens for dinner July 18-20, reservations required. The doors open for lunch and dinner starting Monday, July 22, with walk-ins welcome.

Alchemy has been expanded and completely re-imagined to be Rockford’s first convertible restaurant. To preserve an open-air patio feel, Alchemy’s unique new exterior walls roll up overhead in fine weather. What better way to enjoy one of Alchemy’s 36 beers on tap?

Is it too hot outside? Too rainy? Too cold? Down come the walls for cozy year-round dining.

What’s staying: artisan pizza, outstanding cocktails and good times. What’s new: expanded menu featuring handcrafted pasta, crusty breads, and mouth-watering gelatos, all made fresh daily. Popular pizzas like the Desperado and the Mother Clucker are back, along with new dishes like the Bread-Dunk-a-Dunk, featuring smoked pulled pork, chorizo, butterkase and arbol chile broth for dunking. From burgers to smoked meat entrees to plates shared by a whole table, Alchemy is the place to go for one-of-a-kind flavors and surroundings.

The important elements we wanted to preserve were great food, great times and the Alchemy atmosphere that says ‘leave your troubles at the door,’” said Castrogiovanni.

The Mother Clucker pizza, with prosciutto, mushrooms, onion, mozzarella and provolone, smoked poached egg and topped with arugula, parmesan, and lemon vinaigrette. (Photo by Yunkin Keophomma)

Call (815) 398-6411 to reserve a spot for the opening. Alchemy is at Giovanni’s, at the corner of East State Street and Bell School Road. Visit Alchemy on the web at

From the July 3-9, 2013, issue

The Bread-Dunk-a-Dunk, with smoked pulled pork, chorizo, butterkase, pickled onion, and arbole chile broth for dunking. (Photo by Yunkin Keophomma)

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