Bottega is Bellissimo
Since opening last year, Executive Chef Michael Chiarello’s Bottega restaurant in Yountville has racked up accolades and crowds galore.
After being invited to dine there recently for the first time, I can understand why it’s won so many foodie fans so fast.
The large restaurant is done up in dark reds, browns and greens. Venetian plaster, Murano glass chandeliers, leather chairs and deep hued wood accents give it a most inviting warmth.
Little touches give the place even more distinctiveness from the hammered copper water tumblers to the parade of plateware that arrives throughout the dinner — from homey, floral china to rustic earthenware to modern square and rectangular dishes.
Prices range from $6 to $14 for appetizers, $15 or so for pasta, and $16 to $29 for entrees.
Chiarello came by to say hello, as he often does to patrons as he makes his way through the dining room, which is always bustling. The charming chef offered to let his kitchen just cook for us. And an array of dishes began to arrive.
From his early days as the opening chef of Tra Vigne in St. Helena to his years as the star of the “NapaStyle” cooking shows, Chiarello’s always been known for bold, brash flavors that excite and satisfy. Bottega is no different.
Up first was a silky duck liver pate with soft, sweet sauteed apples and a hillock of parsley and frisee, a nice counterpoint to the fantastically fatty nature of the dish.
Next, a special that night of bigeye tuna done crudo-style — sashimi-like with a topping of pine nuts and pear — and served dramatically on a slab of pink salt.
