Dolce Italian Reveals Opening Menu and Detail Behind Danny Grant's Involvement

Opened yesterday, Dolce Italian at the Godfrey Hotel today has officially lifted the veil on their menu. The restaurant, the second of its name from LDV Hospitality (a third is poised to hit Atlanta in the near future), features dishes from executive chef Paolo Dorigato, who runs the company's Miami flagship location.

Broken up into five sections (antipasti, pizza, primi, secondi and contorni), Dorigato, along with Chicago's chef Andrew Deuel, have crafted a menu that skirts between modern upscale (lobster mezzalune, an 18-ounce bone-in rib eye with crispy fingerling potatoes, broccoli rabe, roasted tomatoes, bone marrow butter and Barolo sauce for $60) and refined rustic (whole roasted branzino, Dolce meatballs with creamy polenta). You can view the entire Dolce Italian menu below.

In previous coverage it was noted that former RIA and Balsan chef Danny Grant was spotted in the kitchen during a preview event. Today, clarification comes from the restaurant's representatives who say that Grant's role at the restaurant is only temporary. LDV Hospitality founder John Meadow adds just a slight bit more, saying in a statement: "We cultivated a great relationship with Danny in Miami and his support to launch in Chicago has been fantastic for us." Whether or not Grant is working with LDV on a separate restaurant concept is still unknown.