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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. The food is no less a feast for the palate than the surroundings are for the eyes. Parmesan soufflé and beef carpaccio are ever present appetizers, but Manchester Farms quail with local McEwen & Sons polenta also tempts. “Pork and beans” are raised to new heights with a braised shank nestled into house-made agnolotti, heirloom peas and beech mushrooms in ham hock brodo. Perhaps you’ll opt for a creamy seafood risotto with scallops and Gulf shrimp flavored with charred leeks, saffron and piquillo peppers. Grilled duck breast pairs up with tabbouleh dotted with fava and garbanzo beans and spring onions. The wine list has a selection from the different regions of Italy, but there are bottles from Spain, France, California, Austria and Argentina as well. One of longtime pastry chef Dolester Miles’ creations will provide a sweet finish, perhaps bombolini (Italian donuts) with chocolate sauce or strawberry cake with Chantilly cream. Or you could delay departure by sipping a glass of Madeira Sercial from The Rare Wine Co.