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La Grolla
452 Selby
St. Paul
651-221-1061
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Detail for La Grolla : Restaurant, Italian
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La grolla was a great surprise. From the first moment I walked in,i could smell the great food that was prepare from the kitchen. The service was very attentive and friendly.Fantastic wine list and the food...and the food, was better here that in Italy. Capesante with Lobster sauce, Quail nest ( fry leeks) was delicius, Pappardelle with stone crabs and sea scallops were better then ever. Sea bass and mixed grill were fresh like a restaurant on the ocean. Pollo champagne was the best 'licking' plate. dessert......just choose from the tray ( 7 or 8 ) all home made on premesis. I met the chef Owner Antonio Tettamanzi with his kids, ashley, vanessa and marco seating at the bar and looking is kids eating the fettuccine alfredo was just a pleasure. Great place for lunch and Dinner. I will be back. thank you - an italian, 03/10/2006
High quality, value priced, intimate St Paul Italian restaurant, pleasant and nicely furnished dining room with fine art and brickwork, chef owned and operated, with emphasis on fresh and local ingredients, with a very broad menu offering modern or updated takes on classic Italian and Meditteranean favorites. Besides the staggeringly broad menu of perfected dishes at least 3X larger than might be expected for a chef-focused seasonal approach, there are frequently changing specials - always a fresh fish, a newly developed pasta dish, often an amazing ravioli or two, a red meat dish (beef, lamb or duck) or two. Greens and salads are ethereally dressed (almost to a fault,) but their breads are always impeccably fresh, with wonderful olive oil and balsamic on the table for dipping or adjusting dishes or dressings to your tastes. Seafood dishes often sell out early in the evening, so you might want to come early. Many nice wines available by the glass, good wine list Nice cozy atmosphere, ideal for dining in a small group of 4-6 people or just as a couple. Modestly noisy, but it feels like you are dining with family and friends, not with strangers. Busy many evenings, but often they have been able to squeeze us in without reservations or with a brief wait. My biggest concern for their future is managing to cook such a diverse and amazing Italian menu while maintaining quality top to bottom, and the tendency of the specials to become standards at customer request. (Making the menu ever larger and more daunting.) (A unique carpaccio of the day, for example, is pretty much an impossible mission. One perfect carpaccio would probably suffice for a repertoire.) - DaveS in MN, 06/20/2005
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