Grappa Restaurant

House-made pasta

The cornerstone of the menu — traditional shapes in rich, long-simmered sauces that signal a kitchen that takes the basics seriously

Veal dishes

A pillar of Italian-Canadian cooking done the way Etobicoke expects — tender cuts with classic preparations like marsala or parmigiana

Calamari

A reliable starter — lightly fried and not overworked, the kind of opener that sets the tone for a kitchen that doesn't cut corners

Risotto

A periodic menu highlight — slow-cooked with proper Arborio technique, the kind of dish that separates serious Italian kitchens from casual ones

Tiramisu

A traditional house dessert that earns its place at the end of the meal — the classic done right rather than reinvented

Grappa digestivo

Fitting the name, a proper grappa pour to close the meal — a ritual for regulars who know how a traditional Italian dinner ends