Grotto

Grotto Restaurant Review:

Northern Italian creations with bold flavors are what you will discover at this intimate subterranean dining room. Chef/owner Scott Herritt displays his talents with starters like Fontina cheese fondue with beef tenderloin, aged balsamic and portobello mushrooms. Rich apple-stuffed duck breast with prosciutto, dried cherries, Parmesan potatoes and black truffle was a welcome surprise. Italian staples include spaghetti and meatballs as well as chicken Parmesan, but a real standout is the soul-warming house-cut tagliatelle with tomatoes, lamb, pork and beef. The wine list, too, strikes a balance between accessibility and curiosity. Be sure to end your visit with a sampling of the famous melting chocolate cake accompanied by a scoop of creamy vanilla ice cream. The good-deal nightly $35 prix-fixe menu includes an appetizer, entrée and dessert.