Grotto

Frommer's Review

When I feel like cheating on the North End, I leave my Italian-American neighborhood and head for Beacon Hill, which is hardly known for its Italian restaurants. Grotto may change that. The shadowy subterranean dining room is a cozy retreat, with contemporary art on the exposed-brick walls and overtaxed servers bustling around the small, crowded space. Chef-owner Scott Herritt has fun with seasonal local ingredients, beginning his regularly changing menu with imaginative soups and ending with fruit desserts, and his three-course set-price dinner is one of the best deals around. You might see seared diver scallops with morel mushrooms, baby leeks, and corn in the spring; stuffed duck breast in the winter; or spaghetti and meatballs "with Grotto's insanely fabulous tomato sauce" anytime. The first dish that got my attention here was hearty gnocchi with braised short ribs, Gorgonzola, and mushrooms; it was a summer night, and I cleaned my plate. Desserts are indulgent but not overwhelming -- a friend who's usually indifferent to sweets (where do I find these people?) devoured banana bread pudding with caramel ice cream, which left more chocolate pudding for me.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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