Grappa Italian Restaurant is named after the Northern Italian brandy distilled from grape skins left over from the wine-making process. The eatery keeps a handful of varieties on hand for people to sip in between bites, and the approach to cooking is appropriately rustic, given that name.

There is seasonally-inspired risotto and house-made linguine blanketed in creamy clam sauce. Chefs pepper the meat entrees with slightly unexpected burst of flavors, from the horseradish that encrusts salmon to the roasted tomato and red pepper chicken jus that surrounds herb-kissed cuts of chicken. The wine list is largely Italian as well, though there are plenty of Californian offerings as well.