Grappa Mediterranean Bistro & Caffe

I have enjoyed meals at Grappa for several years. Like all restaurants, the service and the menu varies with the staff at the time. My most recent experiences have been very satisfactory - July 2013 - lunch on the patio was delightful, the food excellent and beautifully served, and the wait service satisfactory.



I suggest you give them a try. It is a nice change from Mexican food or heavier fare at other locations, and a refreshing change to the palette.

Overpriced food. Salty dishes to make up for the lack of originality and bad meat. Dirty restaraunt. Broken toilets. Unwelcoming staff and pretentious manager. I would advise going anywhere else but here... don't waste your money!



Only thing this restaraunt has going for them is the location...which in the end will never make up for what this restaraunt lacks...



I am sure/hoping they will close soon - so a new restaraunt can come in an clean this place up and offer Golden delicious, fine dining that we all hoped Grappa was going to provide...

I am very pleased that you and your son received this valuable education. Situations similar to this occur on a daily basis in our society and around the world. People believe that all the world will treat them fairly and honestly, but that is not the case. This is exactly why we have laws and Unions. If your son were in a Union, this company could never have gotten away with any of this. His contract and his business agent would have represented him. This is exactly why I support the Employee Free Choice Act and encourage all people everywhere to organize and bargain collectively.

Grappa Unfair



If you have ever watched the TV show “Hell’s Kitchen” you will understand this problem. Grappa Mediterranean Bistro, Golden, has unfair, abusive, and exploitive employment practices. PLEASE DO NOT GIVE THEM YOUR BUSINESS.

My 18 year old son completed his Culinary Arts certificate at Warren Tech on May 21, 2008. After a 6 hour cooking final he went to a 2nd interview at Grappa’s. They asked if he could work for a little while to show his skills. He stayed until 11 p.m. that night. Over the next 10 days he worked 8 to 10 hours a day (with one day off). His hours kept increasing because the other Pantry Chef had a car accident and couldn’t work.

The screaming and yelling between Chefs was abusive, he was never told how much he was making an hour, he was not given a time card for several days and when he was given one he often forgot to use it. It was his first job using a time card and was not used to it. After days of exhaustion, irritability, and frustration he quit May 31, 2008.

STRIKE 1 – As of July 1, 2008, we are still trying to get him paid.

STRIKE 2 - They told us today he was earning $7.50 an hour. Even a beginner Pantry Chef makes $10 an hour.

STRIKE 3 – They only have record of him working 34 hours. (We count is at more like 84 hours). Even without giving him credit for the overtime, we figure they own him over $800.



We could get an attorney and spend a ton of money and time trying to get the rest of his money. But since we didn’t think to record the hours he ACTUALLY worked, (who knew they would be so unfair), and the only way to prove he worked more would be to get the other chefs (the nice ones) to testify on his behalf, it seems more just to have them lose the amount of business they didn’t pay him.

I believe in forgiveness, but I also believe in FAIRNESS.



Reverend Karen Bruno