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Bottega Restaurant Restaurant Review: Sink into the slight yield of a leather banquette and let your gaze cross the arched porticos, softly lit sconces and elegant wood panels. Perhaps start with a cocktail at the bar, which offers grissini to nibble; these tasty house-made breadsticks are brushed with olive oil, salt and chili pepper. Parmesan soufflé and fritto misto with spicy aïoli are ever-present appetizers, but Gulf shrimp spiedini topped with spring onion and olive are a must-try. Mississippi rabbit is complemented by Carolina gold risotto, carrot purée, pancetta, sweet peas and pecorino. Golden tilefish in a vegetable barigoule offers a traditional Provençal spin with a tangy white wine broth. Lamb porterhouse chops with borlotti beans, farro and sugar snaps will please hearty appetites. The wine list has regional Italian selections, along with bottles from Spain, France, California, Austria and Argentina. There are less usual suspects such as the Tikves Rkaciteli and the Wind Gap Trousseau Gris, so take advantage. One of longtime pastry chef Dolester Miles’ creations will provide a sweet finish. The pecan brownie sundae with two scoops of sweet cream gelato drizzled with caramel and chocolate sauces is a favorite, or try the orange cake with cream cheese icing and Curaçao crème anglaise.