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November 16, 2009

The latest on Grano

I think I may have the whole Grano thing straightened out now with the following e-mail. Or not. My new worry is what phone number to put with my review Sunday. When I called what I thought was the new number to set up the photo assignment, I got "little Grano," but I was told the real new number should be working this week: ...
Dear Miss Large
Sorry that you called and no one answered, but we have been having a problem with our phones, it started when we were going to change Grano on the AVENUE into a Cuban restaurant, our Cuban chef made other career change, unfortunately we had transferred the phones to Chestnut ave. already, but now waiting for Comcast to switch them back, a little confusing.
But for your records,we decided to keep GRANO on the avenue open, and the menu will stay the same, we will close it in January for a face lift for about two weeks or less.
Grano on Chestnut will be offering  a slight different menu, but just as simple, our repertoire will specialize mostly in Italian country and farm cooking, the same fare that our customers experience, when we take them on our tours in the Maremma area in Tuscany.
So we hope that you happen to stop by on a cold winter night, when we are featuring Ragu' di cinghiale con polenta.
Thank you for your review   Yours truly      gino troia

Posted by Elizabeth Large at 2:48 PM | | Comments (2)


I'm both happy and sad- I live by "little Grano" and they are great neighbors. Convenient for takeout. But it's always nice to have variety as well.

It must be great to live by "little Grano". I can imagine making it a regular haunt if it was nearby. I have a soft spot for that place so I'm glad to hear its going to stick around.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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