In the space that once held Babalu in Minneapolis' warehouse district, Bar La Grassa is a joint venture between Isaac Becker and the folks behind Barrio, Solera and La Belle Vie.
With a menu that focuses on Italian pastas, cured meats and small plates, La Grassa offers fine Italian dining in the mid-range of pricing. Chef de Cuisine Eric Sather came to La Grassa from Clancy's Meats and Deli, and brings his expert butchering and curing abilities to the new eatery. The restaurant butchers most of it's own meat, and features a selection of both dry and fresh pastas.