Fresh from the process of updating and rewriting the Where to Eat section of the Fodor's Rome Guide 2012, I thought I'd post an expanded and modified (and personalized) review of one of the restaurants I added to the section this year.
GRANO is a contemporary trattoria in a charming piazza around the corner from the Pantheon. Aesthetically, the white walls covered, in parts, with colorful children's drawings, give the main dining room the look of a postmodern architectural schoolhouse.
The smaller, second dining room with the addition of bookshelves, seems the school's library. And the outdoor deck with large white umbrellas and numerous tables would, in this metaphor, be the playground. On the whole, Grano is a light and lively restaurant, serving tasty food, at not-too-steep prices, to a mostly local crowd. All good things.
The kitchen is not quite chemistry lab, but it does turn out re-invented versions of Italian dishes, both Roman and from other regions up and down the Italian peninsula. For starters, the polpette di brasato con salsa verde are smallish meatballs of the famous piemontese wine-braised beef, here pulled, breaded, and deep fried, served on a slick of bracing green sauce. It's unusual and delicious. And for traditionalists, there are portions of pristine mozzarella di bufala and marinated anchovies served simply on a few leaves of arugula with a drizzle of extra-virgin olive oil.
|Mozzarella and Alici|
A delicious tweak of a Sicilian classic is the octopus antipasto (which could also be a primo): instead of pairing it with chickpeas or canellini beans as is the practice, a grilled baby octopus is placed atop a mound of orzo perlato, a grain -- not the pasta version of orzo -- with a bite that matches the chew of Sicilian polpo (octopus), here rendered tender by a braise before being grilled. The primi here are often standouts, including, when available, a pasta with tiny baby clams paired with asparagi di mare, know in English as sea beans. This is a delicious, fresh-tasting combination that encapsulates the brininess of the sea in every bite.
|Polpo on Orzo Perlato|
Also looking southward -- this time Campania -- is the simple pasta dish of tiny ditalini with a vegetarian "ragu" of sundried tomatoes, Gaeta olives, mozzarella, and basil. As for secondi, they're often less interesting. Porchetta (roasted suckling pig) with rosemary potatoes should be called 'porchetta...che peccato' (what a shame) because serving a so-so version of what can be one of The Greatest Things To Eat On This Planet is a sin. Ditto the tuna with caponatina: Sicily has some of the most prized fresh tuna on the planet, and caponata is one of the world's great traditional vegetable dishes (trumps ratatouille ANY day). Italians now need to learn how to cook said tuna, and Roman chefs could use some schooling in the ways of making sweet-and-sour eggplant-veggie-heaven the way it's meant to be made. Still, the breaded calamari is perfectly good, and with a side of broccoli or sauteed chicory, it makes a tasty main course.
Desserts here are relatively delicious, even though they don't stray far from Italian standards like tiramisu'. But the atmosphere is so pleasant, it's worth poring over the wine list to find a dessert wine or digestivo you can enjoy with your dining mates. A limoncello, or an amaro, perhaps? I liked the setting so much that I chose to have a recent birthday dinner here, surrounded by a dozen or so dear friends. We lounged and lingered, we ate, drank, and were merry.
And my lovely friends showered me with wine and prosecco and limoncello (my holy trinity?), and lots of gorgeous gifts, like the handmade earrings of breathtaking bronze freshwater pearls and jet I'm modeling in the photo below. And when all was said and done, they managed to find a tasty chocolate dessert into which they lodged a candle. I made my birthday wish -- and although it's bad luck to divulge that wish, I can say that it involves a lot more good food, great friends, and delicious fun in the future.
Piazza Rondanini 53
+39 (06) 681 92 096