Happy May long weekend great foodie friends,
While travelling through Napa I was very happy to have dinner plans at Bottega Ristorante! Napa is one great region for flavour magic. The wine region boasts some of most wonderful wines you may ever taste, what kicks it up several notches is being able to enjoy the fruits of the valley along with award winning food created by award winning chefs….
Bottegga did not not disappoint! On the contrary our taste buds were in true heaven.
From the minute you park and start walking towards the restaurant the “feel” of being somewhere special in the valley was present.
If you followed your nose it would take you along this path and lead you to the doorway to a great dinner.
The decor was warm and inviting featuring natural brick and warm natural woods. When you walk in the entrance you immediately see the bar/lounge on your left along with a great wrap around patio that looked truly inviting.
If you are lucky you will often see Chef Chiarello visiting tables either on the patio or anywhere in the dining room. The beauty of some of the top Napa restaurants is that the creating Chef is still often present. I think is is very important, I realize that the restaurant doesn't run on 1 person, but it definitely runs better when the head chef is still steering the success.
It is one thing to be a celebrity chef, but another level to be a celebrity chef that's first love is still running their restaurant and keeping the original presentation and flavours true to their creation.
We were a table of 5 and wanted to enjoy as many flavors as possible. We also decided to bring a wonderful wine from a boutique winery just down the road. The Napa restaurants work very well if you want to bring your own wine by charging a reasonable corkage fee, that many will wave if you also order a bottle from the restaurant.
First up Appies/ Primi
As always I asked the waiter, “what are the must haves?”
He was happy to oblige…
Green eggs and ham:
Caramelized prosciutto wrapped asparagus, crispy soft cooked egg, asparagus green garlic sauce and Cambazola cheese…
Potato dough Raviolo with brown butter beat vinaigrette,
Candied hazelnuts, beet terra, citrus and fennel
Last appie/primi, Risotto Del Giorno A.Q.
Truly creamy and full of flavour…..
for our Entrée/Secondi
One of the first menu items from the original menu’s and once you’ve tasted it you can definitely see and taste why it is still on the menu without a doubt.
Smoked & Braised short ribs with polenta -speck polpette, espresso aggro dolce glaze, smokey jus
This dish exemplifies the most delectable layers of flavours and fall off the bone tenderness paired perfectly with the polenta-spec polpette (polenta balls) and such a wonderful glaze to dip them in.
This dish is a winner and a must try when, not if you come to Bottega Ristorante.
To accompany our flavour filled entree was preserved Meyer lemon spinach with garlic
And of course the wonderful taste of the Napa Valley…….
All in all a wonderful dinner exceeding expectations of all of our dinner party… Happy smiles all around. When the bill arrived we were surprised by the total amount being $192.00. We did split the “Primi” and the spinach as well as brought our own bottle of wine (but did pay a corkage fee) but felt that compared to may spots in the valley where you can spend much more….. It was a pleasant end to our already great dinner!
Address: 6525 Washington Street
Yountville, CA (Napa Valley)
Chef Michael Chiarello’s Bottega Restaurant in Napa Valley has been named Best Newcomer by Zagat, Top 10 by Forbes, Top 20 by Esquire, and Top 100 Bay Area by Michael Bauer. In his new Bottega Cookbook, Michael stirs up 100 amazing recipes for Southern Italian specialties for the home cook and entertainer to enjoy, cooking as well as eating. It’s rich with more than 120 photographs that convey the Bottega experience in 224 pages of soulful Southern Italian-style flavor – Chef Chiarello at his best! Michael Chiarello’s fans have watched him on Top Chef Masters, the Food Network’s Easy Entertaining, Fine Living, and PBS. He’s an Emmy Award winner and
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