Soups and salads ($7 - $13) include classic minestrone and Caesar as well as Grazie Cozze, a soup of black mussels flambéed with white wine, and the Insalata di Solomon — arugula, shallots and Belgium endive, tossed with sun-dried tomato vinaigrette and goat cheese.
Pastas ($15 - $25) are a knockout, with selections including a simple fusilli alla bolognese, for which the duo have sausage made in-house, cappellini al pomodoro e basilico — angel hair with fresh garlic, tomato and basil — spaghetti alla vongole — spaghetti sautéed with clams, garlic extra virgin olive oil and melted fontina cheese — and ravioli di pesce, ravioli stuffed with lump crabmeat and diced jumbo shrimp in a pink lobster sauce. Like everything else, all pastas are made on the premises and all sauces are made with the freshest ingredients available.
A vast array of meat and fish main plates follow ($18 - $32). Came considerations include a tender veal scaloppini sautéed with mixed wild mushrooms in a red wine sauce; tender pork tenderloin is marinated in a bath of extra virgin oil, fresh rosemary, thyme, parsley, garlic, shallots, seared, served with a cabernet sauvignon sauce and caramelized apple and ginger, a not-to-be-missed chicken rollatini — pounded chicken breast stuffed with shrimp, fontina cheese, fresh spinach and sun-dried tomato — and the Garner Special, named after one of the restaurant’s most loyal customers: fork tender filet mignon, served with gorgonzola fondue, a Barolo wine sauce and a sidecar of fettuccini Carbonara. Traditional desserts ($8-sb) complete the Grazie experience with sweet temptations such as tiramisu, fresh berries dressed with amaretto sabayon, mango cheesecake and Grazie’s signature upside-down volcano soufflé, an oozing chocolate delight served with a scoop of vanilla ice cream.
A self-taught oenophile, Solomon oversees Grazie’s well-chosen wine list, encompassing an array of Italian wines as well as international selections from Chile, Spain and the United States. uWine is an integral part of any meal,” Solomon says. ‘We made sure that our list offered
something for everyone.” Serving as the restaurant’s resident “sommelier,” Solomon can often be found consulting diners on wine pairings and pouring complimentary tastes of new wines for his regulars.
Grazie’s interior creates a relaxed oasis rich with wood accents and mellow amber lighting. Maroon and tan-striped treatments adorn the wall-to-wall windows that run the length of the restaurant. The loungey bar, seating eight, features hanging silver spot lamps overhead and two flat-screen televisions. Solid cherry wood tables add warmth to the main dining room while black fans, suspended from the exposed ceiling, cast a gentle breeze overhead. At night, candlelight complements the cherry wood and beige columns, which house recessed shelves sporting bottles of rare wines. Light red and yellow wall scones shed a warm glow on the restaurant’s solid wood wine rack, which fills most of the restaurant’s southern side.
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