And now, for dessert ...
I 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.