By Emily Mullen
Grano a Casa is back from hibernation
Pasta fans rejoice, Grano is back from its winter slumber. The Stoneybatter institution closed in late December, leaving the locals of the ‘batter scratching their heads at a loss for what to do. where to go, how to put the toaster on, and how to put one foot in front of the other etc. But the purveyors of tasty nosh are out of hibernation and back with the much-beloved Grano a Casa.
The Grano a Casa basically gives you all the fiddly bits (the fresh pasta and made-from-scratch sauces) and just leaves you with a bit of cooking which should, if the Grano website is to be believed take “minutes”. It’s a nice take on the at-home cooking, as you can pick and choose which sauces, pasta shapes, and cured meats you wish to combine, a bit like a bougie subway.
There’s also a weekly special, and at least one dessert on offer. Alongside a mean collection of Grano rubber-stamped organic wines.
Grano a Casa is open for click and collection Friday and Saturday. But as with everything to do with Grano they tend to sell out quickly, for more details click here.
Elsewhere on District: Aimsir has bulked up and extended its at-Home menu for Spring