A meal at Grappa could and should be better than it is. Everything on the menu has great potential and is nearly ruined by the kitchen’s excessive use of salt and pepper. They don’t even put salt and pepper shakers on the tables. There is no need to add your own, since the kitchen puts in more in than any sane person ought to use. I find Grappa frustrating because everything tastes a bit like licking a potato chip—all you get is salt. Carol loves it because she uses lots of salt. The bottom line is that if you automatically reach for the salt shaker, you will probably love Grappa. If you have high blood pressure or other salt-sensitive medical concerns, stay away.
The frustration is that beneath the brine are many really wonderful dishes. Osso Bucco, a specialty of the house, can be a delight, but it also caused us to stop eating here for three years after I got one that was really loaded with salt and pepper. Over the last year, I’ve had it three times, and it wasn’t so bad. To repeat—if you don’t mind lots of salt on your food, this is one of best meals you are likely to find anywhere for $32.
As for specific dishes, the menu changes constantly except for Osso Bucco, so there is no point in describing things no longer on the menu. Suffice it to say that everything we had on six visits last summer was top-drawer, except for the too-much-salt factor.