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May 30, 2010

And now, for dessert ...

granoI already gave you the meat-and-potatoes on Grano at Chestnut's expansion.

Now here's the icing on the cake: the restaurant isn't the only thing getting bigger; its dessert menu is growing, too.

Part of the reason for the expansion is to create a space that will serve as a coffee-and-dessert lounge, said Will Bauer, who is overseeing the project for the Hampden restaurant. The hope is that people who dine at the restaurant, or have a meal elsewhere, will linger over dessert in the upstairs lounge area.

To that end, Grano hired pastry chef Simone Martini two months ago. Martini plans to increase the restaurant's dessert offerings from the current four to five a day to eight to 10.

The Florence-born chef will focus on classic Italian desserts, including a ricotta cheese pie with raisins, biscotti, and Zuppa Inglese. He'll also make gelato once the Italian-made gelato machine arrives. 

They hope to finish construction by July 11.
Posted by Laura Vozzella at 7:02 AM | | Comments (1)


Therefore, not only will be Grano be getting bigger, so will our waistlines. Bring it on!

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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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