Great food isn’t just about taste — it’s about history, passion and the people behind it. At Garibaldi Trattoria, Chef Arken ElHicheri and his wife, Leila have built more than just a restaurant; they’ve cultivated a family, both in the kitchen and in the dining room.

Their dedicated team, including their talented chef and welcoming hostess, plays a
vital role in creating an exceptional dining experience. With a successful Fuquay-Varina location serving guests for over a decade, the couple recently expanded into Johnston County’s growing 40/42 area, offering not only their signature flavors but also a spacious
venue perfect for special events.

Raised in Paris, ElHicheri is half Italian and half French, bringing the best of both worlds to his menus. Leila shares his deep-rooted connection to Italian cuisine, having grown up in a family that ran Italian restaurants.

Their combined experiences and cultural heritage influence every dish served at Garibaldi Trattoria, where classic French techniques meet the warmth and richness of Italian ingredients.

The decision to open a second location wasn’t just about growth — it was about serving their community in a bigger and better way. The new venue is designed to host weddings and special events, something many venues struggle with due to a lack of attached kitchens.

“A lot of venues don’t have kitchens, but ours does, so we can serve everything fresh,” ElHicheri explained. The larger kitchen also gives his team more space to work their magic, ensuring every dish meets their exacting standards.

At the core of Garibaldi Trattoria’s success is a commitment to fresh, high-quality ingredients. Every protein is carefully sourced and all sauces are made to order.

“We don’t have batches of sauces, so every order, even if we have table after table coming in for chicken marsala, we do it to order,” ElHicheri said. This dedication to freshness extends to their house-made veal stock, which undergoes a meticulous four-day preparation process and serves as the foundation for their rich brown sauces.

One of the restaurant’s most cherished offerings is its homemade limoncello, crafted from ElHicheri’s grandmother’s recipe. This traditional Italian liqueur has become a guest favorite, especially when paired with Garibaldi’s curated wine selection, which is
expertly matched to complement their dishes.

ElHicheri takes pride in seamlessly blending French and Italian culinary traditions — two cultures often seen as rivals in the food world.

“My passion was food since I was young, growing up in France. What I noticed was missing in the market is the combination of French and Italian. Most restaurateurs don’t want to combine it — it’s been a rivalry for years. But since I’m mixed, I earned that right to have a crème brûlée and a tiramisu on the table,” he said during an interview for a recent episode of America’s Best Restaurants.

None of this would be possible without the dedicated team that helps bring ElHicheri’s vision to life. From the kitchen to the front of the house, Garibaldi Trattoria operates like a family, with everyone working toward the same goal — creating an unforgettable dining
experience for every guest.

Their team’s hard work and passion have not gone unnoticed. Recently, Garibaldi Trattoria
was featured on America’s Best Restaurants, further cementing its reputation as a must-visit destination.

With a spacious dining room, a private event space and an unwavering dedication to quality, Garibaldi Trattoria’s new location in Johnston County invites guests to sit back, savor their meals, and experience the fusion of French technique and Italian tradition.