MENU EVENTS GALLERY GIFT CARDS CHEF PAT CAREERS VISIT US Using a from-scratch approach to crafting wood-fired Neapolitan pies, handmade pastas, and traditional Italian specialties, Grana brings the robust "peasant cooking" of southern Italy to Atlanta, Georgia. In our quest to authentically highlight the distinct flavors found throughout the lower Italian regions of Calabria and Campania, Grana is committed to sourcing wholesome, high-quality ingredients from Italy and locally throughout the state. We look forward to serving you in our family-friendly dining room, mezzanine, and rooftop bar! ORDER ONLINE INSIDE DINING 4:00pm - 10 pm Mon - Thur 4:00pm - 11 pm Fri 11:30am - 11:00pm Sat 11:30am - 10:00pm Sun BRUNCH 11:30 am - 3 pm Sat & Sun APERITIVO 3 pm - 6 pm Daily Or give us a call (404) 231-9000 to make a reservation. Subscribe to our Mailing List Sign up and we’ll let you know about about tastings, seasonal menu changes and special events. We promise not to overload your inbox! SIGN UP HOURS Mon - Thurs: 3:00pm - 10:00pm Fri : 3:00pm - 11:00pm Sat : 11:30am - 11:00pm Sun: 11:30am - 10:00pm CONTACT info@granaatl.com (404) 231-9000 Join us at our sister restaurant, The White Bull, for creative New American fare featuring seasonal, local ingredients.

DINNER LUNCH APERTIVO WINE BEER APPETIZERS BREAD & BUTTER sea salt, rosemary, olive oil BUFFALO CAULIFLOWER blue cheese, garlic chips, celery PORK BELLY plums, fregula, aji amarillo, scallions ROASTED BABY CARROTS zhoug, labneh, cherries, za’atar BROCCOLINI ricotta, miso bagna cauda, lemon, sesame, anchovy crumbs BEEF TONGUE horseradish, caper-raisin-pine nut, chips PASTA SPAGHETTI broccolini, olives, lemon, tobiko GNOCCHI ROMANA beciamele, delicata, maitake, sottocenere, fronions PACCHERI octopus, saffron, capers, pine nuts, cacio cavallo, mint BLACK PERCIATELLI shrimp passata, ‘nduja, calabrian chili, breadcrumbs DUCK PYRAMIDS marsala, hazelnuts, apples, “five spice” COCOA TAGLIOLINI venison ragu, kabocha, chestnuts, fiore di latte, sultana ENTREE LAMB OSSO BUCCO semola, braised greens, mint gremolata DUCK BREAST kabocha, cauliflower, maitake, cherries, burnt orange 5 HOUR COPPA “tagine”, fregula tabouleh, labneh, pine nuts, cilantro MAHI pork belly, potatoes, celery, “clam chowder”