La Grolla
our comments
Ristorante La Grolla opened with the aim of sharing the warm and rustic cuisine of Northern Italy, more specifically, Valle d’Aosta. Chef Francesco Crescenzo and owner Gena Comenzo brought these recipes, which include carbonada, beef tenderloin stewed in a red wine reduction with caramelized onions served with soft polenta, and agnolotti, tiny veal stuffed ravioli in beef reduction with rosemary and a touch of butter, to the Upper West Side in 1999. Year after year, Ristorante La Grolla has been one of the highest rated restaurants on the Upper West Side (Zagat). From the minute you walk through the door and are greeted by its generous staff, with manager Dan Nistorescu at the helm, you know you are in for an experience different from your average neighborhood restaurant.- April 2005
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