Dining

Item Description

Bricco's or Grants West Hartford CT Restaurant Bricco Editorial Review -- by Deborah Geigis Berry The Scene Nuns, co-workers, families, lovers and power brokers commune in the small, comfortable dining room, soaking up warmth from the wood-fired ovens and enjoying complimentary focaccia with sweet potato and garlic puree. Punctuated with eye-catching geometric murals, Bricco has your comfort-food fix, but with a contemporary edge. The Food The Mediterranean-inspired menu changes constantly, but you'll always get an artfully presented meal. Start with a gorgeous Boston Bibb salad, heavy with sun-dried tomatoes, pine nuts and Gorgonzola vinaigrette. Follow with a signature stone pie, perhaps topped with tangy goat cheese, sun-dried tomato pesto, garlic and mozzarella, or pasta. The handmade ricotta gnocchi with duck confit, braised leeks, carrots and sun-dried cherries is a knockout. Main plates, including a tender mustard-barbecue cedar-planked salmon, can triumph or fall somewhat short. Note to the chef: Sauteed diver sea scallops should sizzle, not fizzle. The happy-hour crowd from Bricco's Restaurant around the corner provides a built-in customer base for Grant's Restaurant: Both are owned by chef Billy Grant. The latter restaurant differs from the Italian-based Bricco's, with American cuisine and Italian and French touches and an antique Mediterranean decor with Italian tile and lighting and weathered furnishings. The storefront restaurant is separated into a bar side and table seating that Grant describes as a full-service, tablecloth restaurant. Lots of singles come to eat at the bar and groups come for dinner to try new items on the wide-ranging menu, which changes seasonally and favors steaks and seafood. Some favorites include lobster cannelloni, grilled salmon, sea bass with prosciutto in a truffle sauce and tuna salad nicoise. If you're in the mood for meat, try the braised short ribs in red wine, filet mignon or Mom's meatloaf. Take a peek at the large dessert menu from the pastry case in front. Grant continues to cook daily at both restaurants, and expand his fan base from young professionals to seniors. -- Melanie Tokarz

Item Special Note

Hours Mon.-Wed. 11:30AM-10PM Thu.-Fri. 11:30AM-11PM Sat. 5-11PM Sun.