Grana BYOB — Restaurant in Cape May

An Ode to Pork Tenderloin: A Study in Culinary Simplicity There is a certain elegance to pork tenderloin that belies its humble nature. It is not a boisterous cut, demanding attention with bold flavors, nor is it a show-stopping roast, dominating the table with its sheer size. Instead, the tenderloin possesses a quiet sophistication, a subtle allure that lies in its delicate texture and its willingness to become a canvas for culinary creativity. Its beauty begins in its simplicity. A lean cut, the tenderloin requires little more than a whisper of seasoning to unlock its inherent sweetness. A sprinkle of salt and pepper, perhaps a touch of garlic and herbs – these are all it takes to elevate its natural flavor. The true magic, however, lies in the cooking. Whether roasted to a perfect blush pink within its pearly sheath of fat, or seared to a golden crust and finished with a whisper of flame, the tenderloin surrenders to heat with grace. Its delicate fibers, never subjected to the strenuous life of more muscular cuts, yield to the slightest pressure, offering a melt-in-your-mouth tenderness that is nothing short of luxurious. And then, the flavor. It is a study in subtlety, a gentle dance between savory and sweet. The inherent juiciness of the meat, carefully preserved by a watchful eye and a trusty thermometer, sings on the palate. Each bite is a testament to the beauty of simplicity, a reminder that sometimes, the most exquisite experiences are born from the most unassuming of ingredients. The pork tenderloin, in all its understated glory, is a culinary blank canvas. It invites creativity, whispering suggestions of sweet or savory, bold or subtle, and patiently awaits the artist’s touch. It is a dish for the discerning palate, one that appreciates the nuanced dance of flavor and texture, and finds joy in the elegant simplicity of a perfectly cooked...

We celebrated my parents 50th Wedding Anniversary at Grana last week. Food, service, atmosphere...all were spectacular. For 21 guests, we chose from Grana's event menu to select 3 choices for each of the 3 courses, plus added the cheese plate from the ala carte menu. Our menu is below. Grana Lump Crab Salad, pastas, filet mignon, salmon, creme brulee, steamed toffee pudding were favorites! Megan, the co-owner and event manager, could not have been more organized and responsive. We opted for table assignments and a table set aside for flowers, drinks, party favors. The restaurant was extremely flexible in allowing us to drop off a large cooler for alcoholic beverages in the afternoon before the event. Back of the house staff greeted us warmly and made sure our drinks, flowers, favors were set aside for that evening. In addition, we had one guest with a wheelchair and walker which was easily accommodated. I highly recommend Grana for both large and small groups and look forward to returning very soon. Many thanks to Megan and her team for making this special occasion so lovely and memorable!

First Course Grana Lump Crab Salad Arugula & Burrata Salad Fusilli

Second Course Pan Seared King Salmon Rigatoni Filet Mignon

Third Course Vanilla Creme Brulee Steamed Toffee Pudding Assorted Ice...

What a lovely experience we had at this true fine dining restaturant! We're locals and foodies, so we've tried nearly all the fine dining that Cape May offers---with mixed results. I've found that many CM restaurants bill themselves as fine dining but don't actually deliver on that. Grana BYOB is an exception. From the time you walk in, you're met with a pristine atmosphere (not a speck on the glasses): beautiful flowers on the table, candle, white tablecloths, etc. The service is professional and friendly. The food is prepared by someone who is a trained chef, not merely a cook. Everything we had was delicious. We started with the summer corn soup. It was obviously made with fresh corn and had a dollop of crab in it---delicious. The pasta dishes are made with all fresh pasta. I had recently gone to a [not-to-be-named] Italian restaurant that claimed to have fresh pasta but was definitely boxed. Grana's pasta is fresh---I can tell the difference. For dessert, I had the homemade ice-cream. A simple dish shines when done right---and this was the case with the ice-cream. I remember Messick's ice cream from his days as chef at Peter Shields Inn. It didn't disappoint: It's rich and delicious, clearly homemade.

From start to finish, my husband and I had a true fine dining experience. Highly...