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Grana Restaurant Photo Monique Singh-Roy
Grana Restaurant
Photo Monique Singh-Roy

What’s better than a traditional Italian restaurant serving homemade dinner?

A traditional Italian restaurant serving homemade breakfast.

Well, that might be up for debate, but either way, Grana Trattoria will start serving breakfast on weekends beginning on Saturday.

Grana is already well known for their fresh made pastas, ravioli and artisan wood fired pizzas, made with organic flour and locally sourced ingredients.

Some of the mouth-watering items expected on the new breakfast menu include Crespelle (Italian crepes, stuffed with Tuscan ricotta cheese), frittatas made with fresh zucchini and fontina cheese, yeast-raised waffles with real maple syrup and homemade pannetone French toast.

Even though the June 20/21 weekend is considered a soft opening, owner David Plath was at his wood burning oven late Friday afternoon, baking the pannetone as well as homemade bread for toasting. “I just made toast bread; we’re using organic flour,” he said. “I’m going to have two types of stuffed crepes — one sweet and one savory.”

So why add breakfast in the first place after five years of business?

“I’m here at like 8:00 or 9:00 am already, and we actually thought about it when we first opened,” said Plath. “It’s a nice idea to offer something a little bit different in the morning. We’re going to be doing Saturday and Sunday and maybe later in the summer; we may do Fridays. We’ll see how it goes.”

“We’re putting out the open sign tomorrow at 7:30 am, that’s all I know,” he laughed.  “I love breakfast. That’s probably why I’m doing it.”

Grana Trattoria’s weekend breakfast will be served Saturdays and Sundays from 7:30 am to 11:30 am.

For more information visit them at