Grafitto South Opens in Wellington

Grafitto South has just opened in Wellington's International Equestrian Village in the former White Horse Tavern. The restaurant, which features cuisine with an Italian slant and homemade breads, is the first South Florida endeavor for Milwaukee-based restaurant group SURG.SURG Restaurant Group currently owns six restaurants in the Milwaukee area, including...

By Laine Doss

February 8, 2012

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Grafitto South has just opened in Wellington's International Equestrian Village in the former White Horse Tavern. The restaurant, which features cuisine with an Italian slant and homemade breads, is the first South Florida endeavor for Milwaukee-based restaurant group SURG.

SURG Restaurant Group currently owns six restaurants in the Milwaukee area, including the original Grafitto. SURG's co-owners, Omar Shaikh and Mike Polaski, have been wanting to expand to South Florida for some time. Polaski, a resident of Wellington for 18 years and an avid equestrian, decided Wellington would be a natural fit for their expansion.

Grafitto South's menu includes favorites like spaghetti alla vongole,

made with Manila clams, sausage, fennel, and garlic ($23); and lobster

mac with escargots and asparagus ($25). The restaurant is giving away

$25 gift cards via Facebook to its Fan Page's 195th follower and every 100th follower thereafter.

Grafitto's

executive chef, Dominic Zumpano, who opened the original Milwaukee

location, is taking the kitchen lead. Grafitto is open for dinner daily

from 4 p.m.

Grafitto South, 3401 Equestrian Club Road, Wellington. Call 561-333-1150.

Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.

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