The iconic group of Grossi restaurants have lasted the ups and downs of Melbourne’s dining trends and continue to give quality Italian food and service. After my friend argued that Grossi has “the best bruschetta” on my post from Mr Collins, we had to settle the debate.
It was lunch time and we were at the Cellar Bar, slightly more casual that the Grill but still with an air of a European city holiday. I ordered taglierini con pesto alla Genovese, and my friend, of course, opted for the bruschetta (ensuring they took her request for cooked tomatoes, rather than raw).
As we sat at the window, watching the passersby and seemingly European clientele at the outdoor tables, I concurred that it was indeed a nice spot for lunch and understandable that she comes here weekly.
My pasta arrived with a flair of Italian from the formal waiter. It was appropriately full of garlic and basil. The pasta was well cooked, fresh and I enjoyed every mouthful.
The bruschetta was topped with tomatoes, slowly reduced like a vegetarian ragu. Whilst tasty, I admit I prefer the roasted tomato version from Mr Collins for its intense flavours.
Grossi’s Cellar Bar is not just about pasta, although they do that admirably well. It is the ambience, history and fame that makes this place thrive. Tourists and locals alike come here time and time again. It may not have the best bruschetta in Melbourne, but it is the main that counts.
It was lunch time and we were at the Cellar Bar, slightly more casual that the Grill but still with an air of a European city holiday. I ordered taglierini con pesto alla Genovese, and my friend, of course, opted for the bruschetta (ensuring they took her request for cooked tomatoes, rather than raw).
As we sat at the window, watching the passersby and seemingly European clientele at the outdoor tables, I concurred that it was indeed a nice spot for lunch and understandable that she comes here weekly.
My pasta arrived with a flair of Italian from the formal waiter. It was appropriately full of garlic and basil. The pasta was well cooked, fresh and I enjoyed every mouthful.
The bruschetta was topped with tomatoes, slowly reduced like a vegetarian ragu. Whilst tasty, I admit I prefer the roasted tomato version from Mr Collins for its intense flavours.
Grossi’s Cellar Bar is not just about pasta, although they do that admirably well. It is the ambience, history and fame that makes this place thrive. Tourists and locals alike come here time and time again. It may not have the best bruschetta in Melbourne, but it is the main that counts.
Cellar Bar at Grossi Florentino
80 Bourke Street
Melbourne 3000
03 9662 1811