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La Grotta Restaurant Review: Patrons in the mood for romance will hardly find a more apt spot than this edition of La Grotta, where gentlemen popping the question are a frequent event and the positive responses they get equally common. Gentle lighting and fine black-and-white photographs craft an ambience that is easy on the eyes, and the noise level is equally easy on the ears. As for the food: the carpaccio is notably creamy in texture; veal is flavorful and tender, able to be cut by the merest caress of the knife. Pillow plump gnocchi is a standout. House-made pastas, risotti cooked to order, topnotch fish, and desserts set off by the simplest adornments, usually just a few berries and a bit of sauce, express the soul of Italian cooking. The mushroom risotto is particularly good in fall when enhanced by a few shavings of white truffle. Hard-to-find Italian wines set this classic Italian spot, located on the lower level of a Buckhead condominium, apart from the madding crowd. Co-owner Sergio Favali now is passing the management baton to his look-alike son, Christian. Partner and executive chef Antonio Abizanda, from Spain, runs a steady ship, never veering off into trendiness or kitsch. Look for such special events as truffle dinners in the fall.