November 2006
The city's best loot By Jennifer Cranston
Though he has worked around the world (at restaurants in London, Sydney and L.A.), Roberto Granata has stayed true to his Neapolitan roots. His cooking is characterized by the simple styles and rich flavours of his Italian childhood, though Granata does modern takes on the classics. Menu staples include a variety of pastas, his famous polpette (meatballs) in a tomato basil sauce, grilled zucchini with goat cheese and truffle essence, and fresh focaccia bread; baskets filled with fresh-baked croissants, Danishes and fresh fruit are a breakfast favourite. Whenever possible, local and organic ingredients are used; long-time clients skip the menu and trust Granata to surprise them. The bulk of his customers comprise film, TV and music biz types, but he also caters private and corporate functions.
- When:
- By appt.
- How much:
- Lunch $18–25 per person, dinner $25–$30; plus wait staff ($25 per hour) and chef’s charges ($35 per hour).
Location
- 416-686-6662
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