- Grana
HOURS GRANA PIEDMONT Mon - Thurs: 4:00pm - 9:00pm Fri : 4:00pm - 11:00pm Sat : 11:30am - 11:00pm Sun: 11:30am - 9:00pm BRUNCH : Sat Sun 11:30am - 3:00pm APERITIVO: Monday-Sunday 4:00pm - 6:00pm HOURS GRANA DUNWOODY Sun-Thurs : 11:30am-9:00pm Fri-Sat : 11:30am-10:00pm APERITIVO : Monday-Sunday 4:00pm-6:00pm HOURS GRANA ROSWELL Mon - Tues: 4
- Grana (cheese) - Wikipedia
Grana is a family of hard, mature cheese from Italy with a granular texture, often used for grating Grana cheeses are typically made in the form of large wheels
- Dunwoody menu — Grana
grana padano basil whipped ricotta currant mostarda gouda, red onion black truffle jam chili aioli sage velouté crispy sage one of each meatball spicy vodka sauce, garlic, sausage, basil short rib, caramelized onion, pecorino bolognese, sage velouté, ricotta salata mussels, shrimp, saffron, roasted tomato, basil, capers
- Grana BYOB - Cape May Restaurant, Fine Dining, Restaurant
Grana BYOB is a sixty eight seat dream of our executive chef owner Carl Messick We will utilize local and seasonal ingredients to produce our vision of modern American cuisine
- Grana Padano - Wikipedia
The Grana Padano processing and ageing procedures determine an important bioavailability of vitamins and minerals, the supply of proteins with nine essential amino acids and make it a highly digestible product
- Piedmont — Grana
In our quest to authentically highlight the distinct flavors found throughout the lower Italian regions of Calabria and Campania, Grana is committed to sourcing wholesome, high-quality ingredients from Italy and locally throughout the state
- Grana - Piedmont Restaurant - Atlanta, GA | OpenTable
Grana is perfect for a cozy dinner for two or a relaxed gathering with friends The kitchen highlights seasonal ingredients, delivering bright, modern interpretations of classic Italian flavors
- What Is Grana Padano, and is it Different Than Parmesan?
Grana Padano is a crumbly Italian cheese produced in Italy’s Po Valley provinces It’s made from unpasteurized cows’ milk in giant copper cauldrons, then aged for a minimum of nine months
|