Tapas in Geneva, Il

There's a new restaurant, I believe called Grotto Italian Tapas in Geneva. Has anyone been there yet? I heard it moved into the old Chianti's site..

There where ads out in the newspaper for it about 3 weeks before Festival of the Vine (9/12-14). We stopped by the week before and there was no sign of life, doors shut well beyond their posted open time. I have not seen anything since so I'm not sure they ever opened. The upper level of that building is supposed to reopen as Chianti's, staffed by former Chianti workers but other than their booth at FotVine, I haven't seen anything there either. I've been under the weather for a week, I'll try to get there, maybe today.

We did drive down Third Street after our lunch yesterday and it did look like Gratto was open. I later called and got that their hours are 11:30-3 and then 5-10 Monday through Saturday, Sunday from 3 to 9. They must be very newly open, whoever answered the phone went through three variations of pronouncing their name. The Chianti to be space that is above is still papered over.

Gratto
207 South Third Street
Geneva
630-208-9988

Thanks, think I'll give it a shot for lunch today. The Daily Herald wrote it up a few weeks ago and loved it, so we'll see.

I'll look forward to your post, I haven't seen anything in the local papers here about it though I did get coupons for it in a mailing yesterday.

okay, went for lunch today. Totally disappointing, and I mean totally. We got there 25 mins after they opened and the door was locked. Seems they forgot to unlock it. The restaurant is very pretty inside, lots of wood, warm, great pictures on the walls. We were seated and after 10 mins we ordered baked oysters with spinach, saltimboca and hollandaise, shrimp that was egg battered in a sauce and fried calamari. The waiter came back and informed us they ran out of oysters yesterday so we subbed a stuffed artichoke. The table behind us was informed by their waiter they were out of carpaccio (who runs out of that??) After about 20 mins, the waiter brought out my 9 yr old granddaughters chicken fingers with fries. They were over cooked and cold. The fries were undercooked (limp, greasy and soggy) and cold. 25 minutes later our tapas were brought out, during which time we never saw our waiter. There were only three tables occupied. I try really hard to be patient when a restaurant is new, but this was tough. The shrimp was heavily sauced in a very lemony sauce, complete with seeds. The artichoke was drowning in a heavy, thick "butter" sauce. Both were lukewarm. The calamari was good, with a very weak marinara. The waiter dropped the food and left. After sitting for another 15 mins, we finally asked the busser to send him over. He dropped the check, said hope everything was alright and he took off. My husband said when I got home I should have asked for the manager, but it really isn't my thing. I just won't go back. Myself, my daughter, a nine yr old, and a six month old, I just wanted out! Thankfully the kids were wonderful. Terribly disappointing $50 later.

Sorry about your trip on such a beautiful fall day. I am not sure if I will take leap here or not based on your report, running out of things at first service is pretty lame.

I ate dinner there last Thursday. It was wonderful. Food was served hot, very high quality, not as expensive as I thought it would be. Service was very attentive. I had linguine and clams. Just the right amount of garlic, not too overpowering. They were not out of anything we asked for (including oysters), although I don't get bent out of shape when something is 'out' because the chef has to make decisions daily on what to buy and if they are not happy with the quality they will not buy it. Wine selection was good and bartender was knowledgeable on what he had to serve.
Would highly recommend GROTTO and will definitely return.

I've been there twice. Very good both times. Going back again tonight.

rustediron wrote:I've been there twice. Very good both times. Going back again tonight.

Welcome to LTH.

What were your favored dishes?

Regards,