Christina
Google
Sometimes a restaurant just feels like home the minute you enter it: This grotto was that kind of place for me. Lorenzo provided stellar service and counsel throughout the night, and from the focaccia in the bread basket to the artichoke in a bread crust filled with foie gras, the pigeon in two cookings and the viennese, you could tell the chef poured his heart into each plate. I especially loved the sauces, namely the Merlot sauce with the pigeon and the sour-ish accompaniment to the artichoke. Would love to come back and try even more of the dishes on the menu!